Thai jujube.

Thai jujube, phutsa, is a small round or oval fruit about the size of a large grape to a small plum. The skin is thin and shiny, light green when young and turning yellow green as it ripens. Bite in and the flesh is white, crisp and juicy, a little like a firm apple, sweet with a light sour edge. There is one hard stone in the middle. In Thailand it's a snack fruit, eaten whole from the bag, often with a pinch of chilli salt.

Ways to use it

• Wash and eat them whole, spitting out the stone.
• Dip slices into phrik kluea, the chilli, salt and sugar mix, or into a sweet chilli dip.
• Halve them, take out the stone and add them to a fruit plate.
• Slice them thinly into a som tam style salad with lime, chilli and fish sauce.

Storing it

Jujubes stay crisp for longer in the fridge. Keep them in a bag or a lidded box so they don't dry out and wrinkle, and eat them within a few days. Leave them unwashed until you're ready, then rinse them under running water and dry them.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest or packing date and the certificate.