The Bengali Boroi or Kul-Boroi the English name Jujube fruit some where Chinese date fruit and scientific name: Zigyphus mauritiana Lamk. It is a seasonal fruit. Jujubes are a tree fruit, you can eat when ripe and red and they have a crisp flesh and sweet. They can eaten unripe, ripe and can be left to dry on the tree. In Bangladesh we like to eat the jujube in fresh. The ripe fruit is very high in vitamin C.
The Jujube is a small fruit. The tree grows to about 24 feet in Bangladesh. The Jujube flowering period is September and October. White to greenish-yellow flowers is somewhat fragrant and produced in large numbers in the leaf axils. The jujube is well protected from late spring until all chance of cold weather has passed. Jujubes are self-pollinating, meaning they will produce some fruit without another tree nearby. They perform better with cross-pollination from another Jujube. The fruit is used to make medicine. The Jujube is used in a variety of recipes. We like to eat fresh. The fruit anecdotal from round to lengthen and from cherry size to plum size depending on cultivar. The seed covered by a hard stone, the single hard stone contains two seeds. The young fruit is green in color; it ripens goes through a yellow-green stage with mahogany-colored spots appearing on the skin as the fruit ripens further. There are 700 to 800 Jujube cultivars in China.
Jujube might help increase body weight and protect the body against certain types of liver damage. The human body requires 24 amino acids to function, and the Jujube fruit contains 18 of the 24. Jujube fruit has 20 times the amount of vitamin C as citrus fruit. The Jujube contains high amount of minerals manganese and calcium. Jujube contains antioxidant with rejuvenating properties to improve the immune system.