Traditional jujubes have been modified through professional Taiwanese techniques to achieve a tasty, succulent, sweet, crisp, and fleshy fruit, making it one of Taiwan’s high-grade products.

With a shiny light green peel, jujubes are rich in vitamins C, B1, and B2. As for vitamin C, it has five times more than a watermelon, nine times more than a pear, and 20 times more than an apple, thus earning it the name “Vitamin C Fruit”.