Sugars and acids are important components that contribute to the flavor of fruits. In this study, we systematically identified and evaluated the sugar-acid flavor indexes of jujube variety resources, and analyzed the compositional differences in sugar-acid flavor among different resources. Finally, an evaluation system for sugar-acid flavor in jujube fruit were established. The results are of great significance for efficient utilization of resources. A total of 210 jujube varieties fruits at the crisp ripening stage were used as experimental materials. The contents of soluble solids, titrable acids, and sugar components were measured, and correlation analysis was performed. The results were as follows: (1) The coefficient of variation ranged from 9.81% ~ 34.70% for the 10 indexes, with smaller coefficient for soluble solids, sweetness value, and total sugar. Sucrose showed the widest range, with a difference of 83.54 times between the maximum and minimum values. Eight indexes, including fructose, glucose, sucrose, total sugar, titrable acid, sweetness value, solid-acid ratio and sugar-acid ratio, followed a normal distribution, while soluble solid and sweet-acid ratio did not follow a normal distribution. (2) The results of correlation analysis showed that fructose, glucose and sucrose were significantly positive correlated with total sugar content. There was a significant positive correlation between fructose and glucose content. There was a significant positive correlation between total sugar, soluble solid and sweet value. Titrable acid was significanlty negatively correlated with solid-acid ratio, sugar-acid ratio and sweet-acid ratio. The solid-acid ratio, sugar-acid ratio and sweet-acid ratio were significantly positive correlated with each other. (3) Factor analysis extracted three main factors with a cumulative contribution rate of 91.781%. Combined with the cluster analysis of various indexes, five indexes, including fructose, sucrose, soluble solid, titrable acid and solid-acid ratio, were selected to evaluate the sugar-acid flavor of jujube fruit. (4) Based on the five evaluation indexes, cluster analysis divided the 210 jujube varieties into five groups. According to the different indexes profiles, these clusters were defined as low sucrose type, high acid type, fructose dominant type, intermediate type and sucrose dominant type, with the sucrose dominant type containing the largest number of varieties. The evaluation of sugar-acid flavor in jujube fruit can be performed using the five indexes of fructose, sucrose, soluble solid, titrable acid and solid-acid ratio. Sucrose dominant type was the main type of fruits in different varieties. Different types of fruits have different flavors. In production, targeted applications can be developed based on the sugar and acid indexes of different varieties resources.