Peak season: February to September

Grown extensively in central and eastern Thailand, the small, round, sweet fruit is usually eaten fresh but is also processed for juice or dried.

Put-sa (or jujube) is oval-shaped and green or Red. The outer peel gradually turns into a light golden yellow as it ripens. Like freshly-picked Golden Delicious apple, its flesh is crisp and crunchy. To offset the slightly tart taste of fresh jujube, the entire fruit is dipped into a dry salt-and-granulated sugar dip seasoned with crushed chilli.
Put-sa is pickled in light brine and served with the salt-and-sugar dip, preserved in syrup, candied, dried or baked. It is a popular garnish as it can be easily carved into dainty leaf or floral shapes.

It is grown in the provinces of the Central Plains particularly in Pichit and Sukhothai.