The freshly harvested, as well as the candied dried fruit, are often eaten as a snack, or with coffee. Smoked jujubes are consumed in Vietnam and are referred to as black jujubes. Both China and Korea produce a sweetened tea syrup containing jujube fruit in glass jars, and canned jujube tea or jujube tea in the form of teabags. To a lesser extent, jujube fruit is made into juice and jujube vinegar . They are used for making pickles in west Bengal and Bangladesh. In China, a wine made from jujube fruit is called hong zao jiu.
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. Such jujubes are called jiu zao . The fruit is also a significant ingredient in a wide variety of Chinese delicacies.
In Vietnam and Taiwan, fully mature, nearly ripe fruit is harvested and sold on the local markets and also exported to Southeast Asian countries.The dried fruit is used in desserts in China and Vietnam, such as ching bo leung, a cold beverage that includes the dried jujube, longan, fresh seaweed, barley, and lotus seeds.
The jujube's sweet smell is believed to make teenagers fall in love, and as a result, in the Himalaya and Karakoram regions, boys take a stem of sweet-smelling jujube flowers with them or put it on their hats to attract girls.
In the traditional Chinese wedding ceremony, the jujube was often placed in the newlyweds' bedroom as a good luck charm for fertility, along with peanuts, longan, and chestnuts, punning on an invocation to "have an honored child soon".
In Bhutan, the leaves are used as a potpourri to help keep homes smelling fresh and clean. It is also used to keep bugs and other insects out of the house and free of infestation.