Korean seasonal fruits

Apples, Asian pears, persimmons, mandarins, grapes, peaches, strawberries, Korean melons and watermelons are among the most common. What you see at markets and supermarkets changes clearly with the seasons, so picking fruit in season is part of the fun. Newer varieties such as Shine Muscat grapes are also widely grown now.

Chamoe, the Korean melon, has yellow skin with white stripes and crisp, sweet flesh. Summer is its main season, and Seongju in North Gyeongsang Province is well known as the leading growing area. It is usually peeled, and many people eat the seedy center as well.

Korean pears are round and large, with crisp, very juicy flesh. They are harvested mainly in autumn, and pears from Naju are especially well known. Grated pear is also added to bulgogi and galbi marinades to help tenderize the meat.

Many Korean strawberries are grown in greenhouses, so they are easy to find from winter through spring. That is why many Koreans think of strawberries as a winter fruit. Varieties differ a little in size, sweetness and firmness. That is also why strawberry desserts are everywhere in winter.

Shine Muscat is a green grape variety developed in Japan, and it is now widely grown in Korea as well. Most fruit on the market is grown seedless and can be eaten with the skin on, and is prized for its sweetness and aroma. It is most plentiful from late summer into autumn.

Dangam is a sweet persimmon eaten crisp and firm, peeled like an apple. Hongsi is an astringent persimmon left to ripen until very soft, when the astringency is gone and it can be eaten with a spoon. Large astringent types such as daebong are often ripened this way. Persimmons are an autumn fruit.

Gotgam is made by peeling astringent persimmons and hanging them to dry in a breezy place. As they dry, the astringency disappears and they become chewy and sweet. Sangju in North Gyeongsang Province is especially famous for dried persimmons, which are also popular holiday gifts.

Korean peaches fall broadly into white-fleshed baekdo and yellow-fleshed hwangdo. People often split into fans of firm, crunchy peaches and fans of soft, juicy ones. Summer is peach season, and anyone with a peach allergy should avoid them. Ripe peaches bruise easily, so handle them gently.

Watermelon is Korea's signature summer fruit, usually eaten chilled on hot days. A big one is cut and shared among family or friends, or turned into hwachae, a fruit punch. Smaller watermelons and pre-cut portions are now common for people who live alone.

Korean apples are harvested from late summer through autumn, with timing that varies by variety. Fuji apples, picked in late autumn, tend to store well and can stay available through winter and spring. Daegu was once famous for apples, and some analyses say growing areas are spreading north as the climate warms.

In Korea, it is customary to peel and slice fruit and serve it on a plate when guests visit or after a meal. The fruit is cut into bite-size pieces and shared, usually with small forks or toothpicks. It is an everyday gesture of hospitality and care.

Jeju grows late-ripening citrus called mangamryu, including Hallabong, Cheonhyehyang, Redhyang and Hwanggeumhyang. Each differs in size, peel thickness and aroma, so tasting them side by side is fun. They are mostly available from winter into spring. Offering a plate of cut fruit is a small way to say you are welcome.

Jujubes ripen in autumn. Fresh ones are eaten crisp as they are, while dried jujubes go into samgyetang, jujube tea and yakbap. Jujubes from Boeun in North Chungcheong Province are well known. Dried ones have hard pits, so eat them carefully.

Chestnuts come into season in autumn and are most often boiled or roasted. In winter you may see street vendors selling roasted chestnuts, and chestnuts also go into rice, yakbap and rice cakes. Gongju in South Chungcheong Province is well known for them.

Yes, fruit can cause allergies too, and peaches and tomatoes are known to be among the allergens labeled on Korean food packaging. They can also appear in drinks and desserts, so it is worth checking the label. See the food safety ministry's guidance for details, and if you notice itching or swelling in your mouth, see a doctor.

Seasonal fruit is sold at traditional markets, supermarkets and fruit shops, and convenience stores often carry pre-cut fruit in cups. At markets it is easy to buy a few pieces or a small basket. If your accommodation has no knife, fruit you can eat whole or pre-cut fruit is the easiest option.

Yes, apple mangoes are grown in greenhouses on Jeju. They are known for being left to ripen on the tree before harvest, which gives them a rich aroma, and they mostly appear around summer. Production is limited, so they are treated as a premium fruit.

Most mandarins eaten in Korea come from Jeju, and their season runs from late autumn through winter. They are so familiar that people joke about keeping a box at home all winter and eating enough to turn their hands yellow. The peel is thin and comes off easily by hand.

Hwachae is a traditional chilled drink made by floating fruit or flower petals in honey water, omija infusion or soda. In summer, watermelon hwachae with chunks of watermelon is especially popular. It is an easy summer treat to make at home.

For a long time, the most common grape in Korea was Campbell Early, with small, dark purple berries, and the large Kyoho grape is also popular. In recent years, more farms have also started growing green Shine Muscat grapes. Grapes are mainly in season from summer to autumn.