The physicochemical properties were investigated, including total solute solid content, titratable acid (TA), ratio of sugar to acid, reducing sugar, total soluble solid, organic acid, and free amino acid, of six different jujube cultivars. The results showed that glucose, fructose, and sucrose were the main soluble sugars of the six jujube fruits. Malic acid and succinic acid were the main organic acids, accounting for more than 92% of the total organic acids. Proline was found to the highest content of free amino acid, accounting for more than 68% of total free amino acid, followed by aspartic acid. Lizao is suitable for table eating for its high moisture content and edible ratio, low TA, and medium ratio of sugar to acid. Hamidazao and muzao are fit for dehydration for their low moisture content, high soluble sugars content, TA content, and ratio of sugar to acid. For jinsixiaozao and huizao, they are suitable for table eating as well as for dehydration, due to their relative high TSS, soluble sugar and TA content.