A type of fruit known as Jybbuk-fruit possessed a sugary flavor. This fruit was used in the creation of red jybbuk slush. This slush, in turn, was used as an ingredient in Spiced Jybbuk Juice, a drink originating from the Etai world located in the Mid Rim.
Sinjir Rath Velus, a former Imperial loyalty officer, partook of the alcoholic beverage sashin-leaf mead in 4 ABY. This occurred during a visit to Pok's Place, a cantina situated in Myrra, the capital city of the Outer Rim planet Akiva. Velus perceived the mead's flavor as a combination of jybbuk-fruit and oi-oi berries. Between 34 ABY and 35 ABY, Artiodac chef Strono Tuggs embarked on a culinary journey across the galaxy. Subsequently, he incorporated the recipe for Spiced Jybbuk Juice, along with a concise description of its constituent ingredients, into his third cookbook, The Ultimate Cookbook, which saw publication in 35 ABY.
The first mention of Jybbuk-fruit occurred in Aftermath, a 2015 novel by Chuck Wendig, which initiated the Star Wars: The Aftermath Trilogy. In the 2023 Star Wars: The Ultimate Cookbook, a recipe book penned by Jenn Fujikawa and Marc Sumerak, the out-of-universe recipe for Spiced Jybbuk Juice makes use of both strawberries and watermelon as the fruit elements.