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A yellow citrus fruit grown along the southern coast of Korea.
It is harvested from late autumn into early winter.
Long sunlight and sea wind give Korean YUJA a firm rind
and a deep aroma. The taste is sharp and sweet at once,
with a complexity that belongs to this fruit alone.
YUJA does not grow just anywhere. The tree is sensitive to temperature and needs a great deal of sunlight, so good fruit comes only from places that stay mild and see long hours of sun. The southern coast of Korea is exactly such a place.
Wind off the southern sea firms up the rind. The firmer the rind, the more tightly the fruit holds its sharpness and its scent.
Sunlight along the southern coast turns the rind a clear, glowing yellow. More than 2,400 hours of it go into a single harvest. Taste Korea's sunshine.
The YUJA tree needs a mild winter. Along the southern coast, winter temperatures move little, which makes it the right place for this fruit. Year after year the harvest comes out even in scent, in acidity and in color.
YUJA-cheong is a uniquely Korean tradition: the whole fruit, rind and all, sliced thin and layered with honey or sugar.
Unlike marmalade, it is never boiled. Inside the jar the juice draws out on its own and meets the honey or sugar, thickening into syrup
so that the scent of the fruit survives along with the taste.
YUJA-cheong goes into tea and desserts, and just as easily into dishes and sauces.
YUJA brings sweetness, acidity and aroma all at once.
