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A refreshing jujube salad for the September heat wave

In "The Cookbook" we share recipes that are both delicious and healthy, traditional and contemporary. The recipes are provided to us by Roots Community Supported Agriculture, which has partnered with the First Baptist Church on Atlantic Boulevard to bring locally-grown produce to Alhambra residents.
 
Jujubes are commonly used fresh and dried in Chinese, Korean, and South Asian cooking. They are enjoyed in both sweet and savory dishes and are also used for medicinal purposes. For those unfamiliar with the fruit, their texture and flavor when young are reminiscent of apples. 
 
Fruit Salad with Jujube and Melon
 
Serves 3-4
 
Ingredients
 
  • 9 oz fresh, crisp jujubes with partially red skin 
  • 1 lb of your favorite fragrant melon. Use a charentais if you can find one!
  • 1/2 cup toasted almonds
  • 1 cup yogurt
  • 2-4 tablespoons coconut cream 
  • 2-4 tablespoons condensed milk, optional
  • 2-4 tablespoons agave syrup, optional
  • 3 key limes, or another lime that is available 
Fruit salad with jujube and melon
Cooking instructions
 
  1. To prepare jujubes, cut straight down around the pit, lengthwise, turning the fruit after each cut so you are left with a rectangular core. Munch on the ends! Slice the fruit into ¼ inch thick crescents. Taste for sweetness. If you prefer a touch more sweetness, drizzle a couple tablespoons of agave syrup over the slices and toss gently. 
  2. Zest and juice limes. Keep zest and juice separate.
  3. Cut melon into ½-inch wedges and remove rind. Cut flesh into bite size chunks. Toss with lime juice. If melon is not very sweet, drizzle a spoon or two of agave syrup into the bowl and toss. 
  4. With a whisk, combine yogurt with coconut cream and condensed milk to taste. 
  5. To serve, ladle about ¼ cup of yogurt into a bowl or deep plate and spread with back of ladle or a spoon. Toss melon and jujube together and include any juices that have collected at the bottom of their bowls. Arrange in a nice pile over yogurt. Sprinkle lime zest over the fruit. Place a handful of almonds in a mound to one side. Enjoy with a spoon! 
Jessica Wang's culinary creations are also featured on her Instagram. Follow her @chinesebeancurd. Wang also volunteers with the Asian and Pacific Islander Obesity Prevention Alliance (APIOPA). APIOPA is a nonprofit organization that brings healthy fruits and veggies to Alhambra through Roots Community Supported Agriculture. Click for more information on how to purchase the produce needed for this recipe, directly from a local farmer! 

Thank you for reading our story! Alhambra Source is a 501(c)3 non-profit organization. Our newsroom reports fact-based quality journalism that educates, informs and engages our diverse communities - with no paywall. Support our mission and donate today!

The Alhambra Source encourages comment on our stories. However, we do not vet comments for accuracy or endorse links to posts in the comment section. The thoughts and opinions expressed belong solely to the author of the comment.

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