[Objective] This study investigated the growth conditions and fruit traits of different jujube varieties introduced to southern Xinjiang and selected the best varieties suitable for local jujube production. [Method] One-year-old branches of 17 excellent fresh jujube varieties in China were selected as scions, and 5-year-old gray jujube was selected as rootstock for introduction tests in Aksu, Xinjiang. By comparing the phenological period, tree growth potential (grafting survival rate, tree growth amount and dendritic force), fruit results (fruit lifting rate, fruit cracking rate, fruit mass, fruit uniformity and edible rate) and fruit quality (appearance color, flesh taste and flavor and main nutrient contents), 9 varieties with good taste, flavor and nutrient contents were initially screened. According to contents of soluble solid, VC, titrable acid and soluble sugar, single fruit mass, edible rate, fruit shape index and fruit uniformity, these varieties were scored by grey correlation method. [Result] After the introduction to southern Xinjiang, the phenological periods were quite different among varieties, which included 2 very early maturing varieties, 5 early maturing varieties, 9 medium maturing varieties and 1 medium late maturing variety. The graft survival rates of all varieties were higher than 65%. Jinggudazao, Fucuimi, Lengbaiyu and Yujiao trees had large growth amounts, strong branching force and prosperous growth. In the second and third years of grafting, fruit lif-ting rates of all varieties were relatively stable and consistent, and Zaocuimi and Luzao 5 had higher rate. Fruit cracking rates of Jingzao 28 and Jingzao 60 were 20. 57% and 23. 83%, respectively. Single fruit mass was very different among verities, ranging from 4. 22 to 26. 18 g, and the single fruit masses of most varieties were higher in the third year than in the second year. The fruit uniformity was 46. 63% to 79. 41%, and the edible rates were 91. 67% to 98. 76%. The fruit appearance was different among varieties, mainly in oval, oblong and inverted oval shapes. The fruit size was also greatly different with light red or red color. In the second year (2021), Jinsi 4 had the highest content of soluble solids of 38. 33%. The soluble sugar contents of Zaocuimi, Fucuimi and Jinsi 4 were higher than 29%. The titrable acid contents of Jingzao 18 and Yulu were above 1. 41%. The VC contents of Yujiao, Luzao 5 and Jinggudazao were higher than 400 mg/hg. According to the taste and flavor, 9 varieties with crisp, delicate and juicy flesh were initially screened, including Zaocuimi, Zaoqiuhong, Fucuimi, Yingbailu, Yueguang, Jingzao 28, Jingzao 60, Luzao 5 and Yulu. Three varieties of Jingzao 60, Jingzao 28 and Yueguang with good comprehensive fruit quality were selected by the comprehensive score of grey correlation degree. [Conclusion] Jingzao 60, Jingzao 28 and Yueguang can be promoted and cultivated as the main fresh jujube varieties in southern Xinjiang as they well adapted to the climate and site conditions and showed good yield and fruit quality. [ABSTRACT FROM AUTHOR]