Hear the word “jujube,” and your thoughts might turn to the classic candy. But over the next several weeks at your local farmers markets, you’ll probably spot mounds of fresh fruit by the same name.

Jason McLeod, the (now former) executive chef at Ria and Balsan, challenged Chris Pandel, chef at the Bristol, to come up with a recipe using jujubes for this installment of our weekly feature. Jujube ...