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Citrus of Jeju· Dishes using citrus 블로그 전송 카페 전송 밴드 전송 카카오스토리 전송 페이스북전송 트위터전송
Jeju Island is the outset of Korean citrus(tangerine) and takes up 99% of domestic citrus production. Approximately 2,000 varieties of citrus fruits are cultivated in about 100 countries around the world and about 500 varieties are now grown in Jeju. Variety selection and preference have been more diversified as entering the 2000s and the multiple-variety period of Jeju continues.

Citrus of Jeju
It is also called ‘green citrus.’ It is Jeju’s native variety that was only available to Jeju residents is now available to the general public from 2016, and became a popular variety to be called Korean lime. Green citrus belongs to citrus grown outdoors and, as the name suggests, green citruses are those harvested before they mature to yellow until the end of August. They are normally used for preserved green citrus and according to Donguibogam: Principles and Practice of Eastern Medicine, green citrus rind eases clogged energy and food and treats the energy of lower body.

Citrus of Jeju
Hallabong, harvested in January and shipped in February, is the variety with high sugar content and good texture. It is named after the shape of the stalk end which is like the peak of Hallasan Mountain. It has been the king of Jeju fruits since its introduction around 1990 and is also called 300-day fruit because it takes about 300 days to harvest after flowers bloom. One Hallabong weighs 350g in average and the thick rind makes it easy to eat.

Citrus of Jeju
Citrus Kiyomi
It is the variety created by hybridizing satsuma mandarin and provita orange and normally raised in the greenhouse. The fruit surface is slicker compared to general citrus. This soft and juicy Citrus Kiyomi is easy to peel thanks to thin inner layer and thicker rind compared to orange. Strong orange flavored citrus kiyomi is harvested from late February to mid-April and may taste very sour at first because it is shipped right after the harvest. But it will be sweeter and taste better if you store in a cool place for two or three days before eating.

Citrus of Jeju
Extremely early / Early / Medium late
It is the most common citrus variety and the best-known kind to consumers. It is cultivated on the field and classified into extremely early, early and medium late by the harvest time; October, mid-November to end-December and December, respectively. Sweetness and the acerbity are combined in this kind and earlier the harvest time brings stronger acerbity whereas later the harvest time increases sweetness. Comparing to citrus grown in greenhouse, it has lower sugar content and higher acidity. Among these, early citruses are the most cultivated variety due to thin rind.

Citrus the alkaline food, is good for one's diet and helps calcium absorption. It helps to have better metabolism and is rich in vitamin C so good for skincare and fatigue recovery

Citrus of Jeju
Cheonhyehyang is a special hybrid of citrus kiyomi and makoto, used to be called in different names of Tamlahyang and Baengnokhyang since the introduction in 2001, and now named after the meaning of ‘scent of the heaven.’ Compared to general citrus, it has less acidity and excellent sweetness with soft texture and slick rind so is good for gifts. Also, the thin rind and fully packed fruit make people exclaim when cutting it in half. It is known for the antioxidant effacement thanks to vitamin C and carotenoid.

Citrus of Jeju
It is also called Gampyeong, which is a hybrid of Hallabong and Seojihyang. Redhyang is similar to Hallabong but has higher sugar content and lower acidity. Its name is after the color of the rind, dark reddish orange. It is easy to peel. It has unique popping sensation of the fruit inside and good chewiness and is very juicy. Redhyang doesn’t have slick shape but has unique scent and lustrous skin hence the price is pretty high but it is very popular.

Citrus of Jeju
JinjihyangJinjihyang is the hybrid of citrus kiyomi and citrus unshiu marc. var. okitsu. It is a popular citrus due to the pretty appearance and is easy to peel thanks to firm but thin and smooth rind compared to Citrus Kiyomi. Inner layer is soft and the fruit is soft and very juicy. It is normally raised in the greenhouse and harvested from end of March to April. The property is similar to orange therefore has strong orange scent and is also called ‘Korean orange’ along with Hallabong, Citrus Kiyomi and Cheonhyehyang.

Citrus of Jeju
It is a hybrid of hallabong and cheonhyehyang and named after its look like red and charming lips of famous female actress. Compared to cheonhyehyang, it has own unique scent, similar size, no acidity and reddish rind but is juicier. It is at the top of the citrus variety list. Only, it has seeds inside and is a bit difficult to peel due to thin rind. By cultivating in the greenhouse, it is harvested in summer season.

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