Best of Korean Fruits: Through the Seasons

Fruits, Fruits, Fruits, and More Fruits: All Year

South Koreans love their fruits, even if they are quite expensive. They make sure they have the fruits in season whenever possible.

During spring to summer, or from the months of March to August, people have the habit of having fruits before, after and even in between meals to beat the heat. At the approach of summer, fruit stands bloom with cherries, cherry tomatoes, kiwis and clementines. Cherries are so popular as mid-day snacks during this time. And even if they are more expensive, watermelon and Kyoho grapes are sold plentiful. Popular also are Korean yellow musk melons with sweetness comparable to honeydews but with a texture as cucumber’s.

Korean peaches are must-eat fruits in summer, especially for women. From summer to autumn, Korean apples, bigger than regular apples, are popular, too. However, if they are found during spring or winter, they can be pretty expensive. Persimmons are available everywhere once the weather starts getting cool.

From fall to winter, in the months September to February, Korean snow pears are in season and their clean, crisp yet moist texture pair excellently with BBQ meat or raw dishes like Yukhoe. At wet markets and food streets around South Korea, fresh blended fruit juices are sold as refreshments especially after eating a greasy all-mung-bean-pancake or grilled fish. Refreshing pomegranades are freshly-squeezed fruit-ades available on the streets, too.

Fresh whole strawberries are the craze from mid December until early May. Many desserts are made with fresh strawberries, such as the ultra-smooth, soft, melt-in-your-mouth mochi. The best time to eat Tangerines are November to February every year, the fruits smaller and sweeter than oranges. Jeju citrus also called Hallabong, a crossbreed of an orange and a tangerine, is is harvested during winter.