Crisp and Captivating Apples: Korea’s Beloved Fall Fruit
Creatrip Team
4 months ago
Apples have been cherished for centuries for their glossy skin, bright color, sweet-tart flavor and crisp texture. This article (from the monthly lifestyle magazine “Jeonwonsaenghwal”) surveys apples’ cultural history, cultivation in Korea and health benefits. Korea’s apple-growing traces back to a native small wild apple called neunggeum (능금), later supplemented by Western varieties brought by missionaries and nurseryman Yun Byeong-su. Since the 1970s foreign varieties like Fuji dominated, but domestic cultivars (e.g., Hongro, Gamhong, Arisu) have been developed; harvest times vary by variety. Apples are rich in vitamin C, pectin, potassium and fiber, supporting digestion, cholesterol control and possibly lowering stroke risk. Practical tips: choose apples with even color, weight and a firm sound when tapped; leave the stem attached; wash before eating (or soak 5 minutes if eating the peel). Store apples separately because they emit ethylene gas, and wrap for long storage. The piece also offers recipes—apple bagel, prosciutto-wrapped apple (prosciutto: cured ham from Parma, Italy), apple tart and pork tenderloin with apple sauce—and notes simple hygiene tips (rinse mouth after eating, wait 30 minutes to brush teeth).
