Delicious Korean Melon, Chamoe

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Summary

· The Story of Chamoe in Korea

· Seongju-gun, Where the Most Delicious Chamoe From

· Everything You Need to Know Before Eating Chamoe

When you go to the market, Chamoe is the first thing you see. That's because it tastes best when eaten at this time of year. But what is Chamoe? 

Chapter 1
The History of Chamoe 

Its name comes from the word "cham-oe", which means "long cucumber".

Chamoe actually originated in India. It's a fruit grown in the tropics and usually harvested in the summer. It was famous in ancient China as a fruit on the emperor's table. It was introduced to Japan from China in the 14th century and began to be cultivated. It was then brought to Korea from Japan in the 16th century and began to be cultivated.

Today, Chamoe is only eaten in Korea and is listed as a "Korean melon" by the International Food Association. Koreans have a special affection for chamomile, as evidenced by its depiction in literary works such as Sinsa Imdang's 'Chochungdo' and Kim Hong-do's 'Chamoe Do'. Chamoe can also be seen in Korea's National Treasure No. 94, a celadon Chamoe-shaped bottle. 

 

Before the 1960s, seonghwan-chamoe (so-called Frog Chamoe), which resembles a watermelon, was the main type of chamoe eaten. In 1957, euncheon-chamoe was imported from Japan, which looked very similar to the chamoe we eat today. This variety had a higher sugar content than the domestic variety and became the main type of chamoe consumed.

Since then, new varieties have been continuously bred. In the 2000s, a sweeter variety called 'Honey Chamoe' was introduced.  

 

Chapter 2
The Birth of Seongju Chamoe

When former South Korean President Park Chung-hee was in office, he asked his chief of staff, "This chamomile tastes good, where did it come from?" The chamomile was none other than Seongju Chamoe. 

Seongju, Gyeongsangbuk-do, is a region with suitable terrain for farming, fertile soil, and clear water. Chamoe thrives in dry and hot climates, making Seongju an ideal location. It's also known for being a region that doesn't even get foggy. Seongju produces more than 70% of the country's chamoe. About 60% of the residents are engaged in chamoe farming.

But why is chamoe so uniquely named 'Seongju'? In 2006, Seongju was designated as a chamoe agricultural special zone. From then on, the local name could be used as a brand. Local residents began to take greater pride in growing chamoe.


 

 

Chapter3
Why You Should Eat Chamoe 

"Tasty and healthy?"

 

Yes, chamoe is good for your health. It's a great dessert to eat after a meal because it helps with digestion. Let's talk more about the health benefits of chamoe.

 

#1. Boosts Your Immune System

Chamoe is rich in beta-carotene, which is also found in yellow vegetables and fruits. Beta-carotene helps prevent cell damage and improves immune system function. It also prevents aging and maintains skin health.

 

#2. Helps Constipation

Chamoe and its seeds are rich in fiber, which helps inhibit the accumulation of fat in the body and increases the secretion of intestinal mucus. Increased mucus secretion aids in digestion and facilitates bowel movements, which in turn aids in the elimination of waste from the body, which is beneficial for skin beauty.

#3. Great for Pregnancy

Chamoe is rich in folic acid and vitamin C, which are essential for pregnant women. Folic acid is important for the health of both mother and fetus, and is especially important for preventing neurological and birth defects. Folic acid deficiency can cause fatigue, headaches, and dizziness.

Chapter4
Chamoe Buying Tips

To choose a good, fresh chamoe, look for one that is yellow, firm, and has deep wrinkles.

Delicious chamoe has a bright yellow color on the outside and you can tell if it's fresh by touch. Choose a chamoe with a smooth, firm surface. Those with deep wrinkles that contain seeds inside are sweeter.

If you like a crunchy texture, choose a chamoe with a small belly. The smaller the navel, the crispier the texture.

 

 

  

 

 

To store leftover chamoe, do this. Wrap each chamoe individually in a kitchen towel and wrap in plastic wrap to keep them fresher for longer. Chamoe can go bad quickly at room temperature. Storing them in the refrigerator or a cool place around 5°C will intensify their sweet flavor. Many people throw away the chamoe peel, but it can be dried and used in a variety of dishes, including tea and vinegar.

  

 

 

"Life is uncertain, eat dessert first"

(Ernestine Ulmer, American author) 

Just one small dessert after a meal can make you happy. Don't torture yourself with too much greed, small pleasures can bring happiness. Who knows, something amazing might happen. Why not enjoy the joy of sharing a sweet chamoe with your loved ones today? 

Try sweet and delicious Korean melons at Kim's Oasis