Every autumn when Zizyphus jujuba is ripe, my sister and I will go to the nearby mountains to pick wild Zizyphus jujuba. Picking Zizyphus jujuba should choose the day after the strong wind, because after the strong wind, all the mature Zizyphus jujuba will fall to the ground and you can pick a lot. We also call it snot fruit here, and I believe many rural friends are familiar with it.

The process of picking wild jujube is also a lot of fun. Picked choerospondias axillaris can be eaten after peeling, which is sweet and sour and has a soft taste. Of course, we don't eat like this. There is a better way to eat jujube cakes.

Making jujube cakes is no trouble at all! Soak jujube in salt water for about half an hour, then clean it, scald it with hot water for a while, take it out immediately after the peel of jujube is cracked, peel it (a little hot), and then stir it vigorously with a stainless steel manual eggbeater while it is hot, so as to separate the meat core from the jujube core, remove the jujube core and leave pure jujube meat. Then add white sugar and steamed peeled sweet potato (or purple potato, the color is pretty) to the pure jujube meat and stir well. Finally, the prepared jujube paste is spread flat to dry, and the thickness is moderate. Dry and slice, and the shape is square, diamond and rectangle as you like.

Jujube paste after adding sweet potato.

Purple potato and red jujube paste.

This homemade jujube cake has the functions of invigorating spleen, promoting fluid production, stimulating appetite and promoting digestion. It is the first choice for snacks for all ages and is also very suitable for pregnant women. At the same time, you don't have to worry about additives. It is pure natural and healthier.