The best winter fruit! Get to know the different types of Korean clementines
Everything about tangy Korean clementines.
When you think of winter food in Korea, what comes to mind? Steamy street foods that drag you in before you know it? What about fresh strawberries? There are so many good winter foods, but it’s not winter without clementines.
Nowadays, clementines are grown in greenhouses so we can eat them all year round. However, it’s always the best when they’re in season! Did you know there are various types of this delicious winter fruit? Now, let’s dive right in!
Jeju clementines, Gam Gyul
Clementines that are cultivated from October to November tend to be bigger in size and juicier while those cultivated in December are smaller and have a great tangy scent to them. Anyhow, Jeju clementines are known to be tasty all around.
In the shape of Hanra Mountain, Hanrabong
Hanrabong is not an ordinary clementine. It is crossbred between the Cheong Gyon Gam Gyul clementines. Unlike other clementines, it has a small distictive bump on the top. It has a thick rind, but easily peels off. It is rich in juice and pulp with an exceptional taste.
If you want to enjoy Hanrabong in season, remember it is harvested from late December to late April!
Scent from heaven, Cheon Hye Hyang
Next up is the very popular clementine, Cheon Hye Hyang. It is a new type of clementine that is made from a combination of orange and Gam Gyul.
The name “Cheon Hye Hyang” means the rich scent of the fruit comes from heaven. Not only does its heavenly scent make this version popular, but its profound taste with a mouthwatering sweetness makes them addicitive. You can enjoy the best
Cheon Hye Hyang from March to May
It’s making me drool as I keep talking about clementines! To give you a small tip about how to pick a good clementine, pick ones with a thin rind and a green stalk - they are the freshest ones! Also, harder and heavier ones contain a lot of juice. Enjoy the rest of your winter with some of these delicious Korean clementines!