Giuggiola
Giuggiola is the olive-shaped jujube fruit, with a documented Veneto tradition in preserves, syrup and brodo di giuggiole.
- Character
- Olive-shaped, reddish skin and yellow flesh
- Local example
- Arquà Petrarca, Veneto
- Uses
- Preserves, syrup and brodo di giuggiole
An Italian setting for the jujube
Arquà Petrarca is the local connection described by the Veneto bulletin. That documented culinary setting matters more here than turning a familiar fruit name into a claim of Italian botanical origin or an exact ancient introduction date.
VenetoTry it in the kitchen
Use jujubes in jam, syrup and brodo di giuggiole. Try a little jujube preserve on bread before using it as a filling, so its flavor is easy to recognize. In the name brodo di giuggiole, “brodo” does not mean a savory soup.
