The Indian jujube (Ziziphus mauritiana), also known as the Indian plum, Chinese apple, kul, ber, and dunks, is a small deciduous tree or shrub in the buckthorn family (Rhamnaceae) native to warmer regions of Eurasia. Immature fruits are green, crisp, and similar to a small apple; as they ripen, they turn yellow-green with red-brown spots, and eventually deep red or brownish when fully mature. Ripe fresh fruit tastes like a crisp, sweet apple with a hint of tartness, while dried jujubes have a chewy, sweet, date-like texture. Low in calories and packed with vitamin C, dietary fiber, antioxidants (flavonoids and polysaccharides), and minerals like potassium and iron. Traditional medicine values it for supporting digestion, boosting immunity, and promoting sleep. Jujube pickle—known traditionally as kuler achar in Bengal, bara koli or borkuli in Odisha, and bogori achar in Assam—is a sweet, tangy, and mildly spicy Indian relish made from ripe or sun-dried jujube (ber) fruits. After being sun-dried here for a few days, the jujubes are mixed with sugar and turmeric to make chutney in Tehatta, West Bengal, India, on March 12, 2026.
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