The leaves are shiny-green, ovate-acute, 2–7 centimetres (3⁄4–2+3⁄4 inches) long and 1–3 cm (3⁄8–1+1⁄8 in) wide, with three conspicuous veins at the base, and a finely toothed margin.

The fruit is an edible oval drupe 1.5–3 cm (5⁄8–1+1⁄8 in) deep; when immature it is smooth-green, with the consistency and taste of an apple with lower acidity, maturing brown to purplish-black, and eventually wrinkled, looking like a small date.

However, its origin is thought to be in southwest Asia, between Lebanon, northern India, and southern and central China, and possibly also southeastern Europe though more likely introduced there.

The tree tolerates a wide range of temperatures and rainfall, though it requires hot summers and sufficient water for acceptable fruiting.

Unlike most of the other species in the genus, it tolerates fairly cold winters, surviving temperatures down to about −15 °C (5 °F), and the tree is, for instance, commonly cultivated in Beijing.

This wide tolerance enables the jujube to grow in mountain or desert habitats, provided there is access to underground water throughout the summer.

[16] This plant has been introduced in Madagascar and grows as an invasive species in the western part of the island, threatening mostly protected areas.

[18] In Europe, the last several years have seen some 80%–90% of the jujube crop eaten by insect larvae (see picture), including those of the false codling moth, Thaumatotibia (Cryptophlebia) leucotreta.

Sometimes pieces of jujube fruit are preserved by storing them in a jar filled with baijiu (Chinese liquor), which allows them to be kept fresh for a long time, especially through the winter.

The fruit is also a significant ingredient in a wide variety of Chinese delicacies (e.g. 甑糕 jing gao, a steamed rice cake).

In Vietnam and Taiwan, fully mature, nearly ripe fruit is harvested and sold on the local markets and also exported to Southeast Asian countries.

On his visit to Medina, the 19th-century English explorer, Sir Richard Burton, observed that the local variety of jujube fruit was widely eaten.

In some parts of the Indian state of Tamil Nadu, fresh whole ripe fruit is crushed with the above ingredients and sun-dried to make cakes called ilanthai vadai or regi vadiyalu (Telugu).

In Northern and Northeastern India the fruit is eaten fresh with salt and chilli flakes and also preserved as candy, jam or pickle with oil and spices.

In Senegal and The Gambia, Jujube is called Sii dem or Ceedem, and the fruit is used as snack and also turned into a dried paste favoured as a sweetmeat by schoolchildren.

It is also thought to help in regulation of blood pressure, stimulate the immune system, prevent ulcers and aid in wound healing.

[35] Its hard, oily wood was, along with pear, used for woodcuts to print books starting in the 8th century and continuing through the 19th in China and neighboring countries.

Select grade Jujube timber is often used in traditional Asian instruments for fingerboard, pegs, rests & soundposts, ribs & necks etc.

Jujube Wood can be found in local folk instruments from Ceylon/India thru to China/Korea; it is also commonly used in China in violin & cello making for overseas export, though usually stained black to imitate the look of ebony.

[citation needed] In Arabic-speaking regions the jujube and alternatively the species Z. lotus are closely related to the lote-trees (sing.