There’s a fruit with the nickname ‘Korea’s melon’ that’s actually called ‘Korean melon’ in English. It’s chamoe. Chamoe, also known as oriental melon, is not exactly a fruit, but rather a type of fruit vegetable that’s in season during the summer, with a charming flavor that encompasses the sweetness of the melon and the refreshing taste of cucumber. Once you take a bite of the crunchy flesh, the refreshing juice bursts out to cool down the summer heat with exquisite sweetness.
The history of chamoe in Korea goes back a long time to the Three Kingdoms Period. In fact, many of the Goryeo Dynasty relics include potteries that are shaped just like chamoe. It is said that chamoe was an extremely popular fruit during the Joseon Dynasty, so much so that people ate more chamoe than rice. You can find many scenes in Korean literary works and paintings where people peel and share chamoe with their families in rural pavilions or living rooms during the summertime. Even today, it’s very easy to spot trucks full of chamoes being sold at Korean traditional markets, grocery stores, and on the streets in the summer.
Chamoe is made up of 90% water, making it a perfect dessert to quench the summertime thirst. It’s also low in calories, at 30kcal per 100g, so it can help with a healthy diet as well. It’s great for relieving fatigue because it’s rich in vitamin C, as well as healthy substances like minerals, folic acid, and beta carotene. There’s a phrase in <Donguibogam: Principles and Practice of Eastern Medicine> that describes chamoe as a fruit that ‘tames the abscess of mouth and nose’! What this means is that chamoe can cure bad breath, especially with the palmitic acid and stearic acid it contains, which are known to improve oral infections and clean the inner structures of the mouth.
It’s speculated that the origin of Korean melon is China’s Hwabuk region, but now it’s not an exaggeration to say that it’s a fruit unique to Korea. In the west, the dominating variety of melons is muskmelon. Oriental melon was also cultivated a lot in Japan until the early 1960s, but because it wasn’t developed properly, it has now become almost impossible to find Japanese melon in today’s time. It is said that people aren’t even aware of the existence of Japanese melon or think that oriental melon is only grown in Korea.
Chamoe has a refreshing sweetness unique to its own, making it a great ingredient to use in dishes like salads, pickled vegetables, and sandwiches, as well as juice. Also, it goes surprisingly well with Korean food recipes. Korean melon, chamoe! Don’t just enjoy it as a dessert anymore but use it as an ingredient to add more flavor to dishes to make them more interesting. You’ll be surprised at how delicious the combination of the appetizing cold spicy noodles and chamoe can be! The history of chamoe in Korea goes back a long time to the Three Kingdoms Period. In fact, many of the Goryeo Dynasty relics include potteries that are shaped just like chamoe. It is said that chamoe was an extremely popular fruit during the Joseon Dynasty, so much so that people ate more chamoe than rice. You can find many scenes in Korean literary works and paintings where people peel and share chamoe with their families in rural pavilions or living rooms during the summertime. Even today, it’s very easy to spot trucks full of chamoes being sold at Korean traditional markets, grocery stores, and on the streets in the summer.
Chamoe is made up of 90% water, making it a perfect dessert to quench the summertime thirst. It’s also low in calories, at 30kcal per 100g, so it can help with a healthy diet as well. It’s great for relieving fatigue because it’s rich in vitamin C, as well as healthy substances like minerals, folic acid, and beta carotene. There’s a phrase in <Donguibogam: Principles and Practice of Eastern Medicine> that describes chamoe as a fruit that ‘tames the abscess of mouth and nose’! What this means is that chamoe can cure bad breath, especially with the palmitic acid and stearic acid it contains, which are known to improve oral infections and clean the inner structures of the mouth.
It’s speculated that the origin of Korean melon is China’s Hwabuk region, but now it’s not an exaggeration to say that it’s a fruit unique to Korea. In the west, the dominating variety of melons is muskmelon. Oriental melon was also cultivated a lot in Japan until the early 1960s, but because it wasn’t developed properly, it has now become almost impossible to find Japanese melon in today’s time. It is said that people aren’t even aware of the existence of Japanese melon or think that oriental melon is only grown in Korea.
Chamoe has a refreshing sweetness unique to its own, making it a great ingredient to use in dishes like salads, pickled vegetables, and sandwiches, as well as juice. Also, it goes surprisingly well with Korean food recipes. Korean melon, chamoe! Don’t just enjoy it as a dessert anymore but use it as an ingredient to add more flavor to dishes to make them more interesting. You’ll be surprised at how delicious the combination of the appetizing cold spicy noodles and chamoe can be!
