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Dangyuja (Korean: 당유자 [taŋ.ju.dʑa]) is a Korean citrus fruit that is a specialty of Jeju Island.[1] In Jeju language, it is called daengyuji (댕유지 [tɛŋ.ju.dʑi]).[2] Dangyuja has a similar shape and flavour to yuja, but is genealogically a variety of pomelo.

Dangyuja
SpeciesCitrus grandis (L.) Osbeck
OriginKorea

Dangyuja has been included in the Ark of Taste, an international catalogue of endangered heritage foods.[3]

Contents

DescriptionEdit

The evergreen broad-leaved tree grows to an average height of 6 metres (20 ft), with branches that have thorns on them, and the leaves are 10–13 centimetres (3.9–5.1 in) long. The fruit is 10–12 centimetres (3.9–4.7 in) long, 9–10 centimetres (3.5–3.9 in) wide, and usually weighs 300–500 grams (11–18 oz).[4]

The colour of ripe fruit can range from dark yellow to yellow-orange. The rind is about 9 millimetres (0.35 in) thick,[4] very fragrant, and slightly bitter, while the flesh and juice is rich in sourness, with a unique fragrance.

UsesEdit

 
Dangyuja-ade

CulinaryEdit

Today, the fruit is used mainly for tea, dangyuja-cha (dangyuja tea), whose preparation is very similar to that of yuja tea. In the past, dangyuja was often used in home remedies to prevent and treat the common cold. A soup called daengyuji-kkul-tang (literally "dangyuja honey soup"), was made of the crushed flesh of dangyuja, honey, and ginger. Cooked in the ashes of a fire, the mixture attains a thin syrup-like consistency. People used the cooled soup to treat cold.[4]

MedicinalEdit

In traditional Korean medicine, the fruit is used to treat various gastrointestinal ailments. Dongui Bogam, an encyclopaedic medical book published in 1613, writes that dangyujas can help detoxify and purify the stomach, treat alcohol intoxication, and stimulate a poor appetite.

See alsoEdit

ReferencesEdit

  1. ^ Kim, Gyo-Nam; Shin, Jung-Geun; Jang, Hae-Dong (2009). "Antioxidant and antidiabetic activity of Dangyuja (Citrus grandis Osbeck) extract treated with Aspergillus saitoi". Food Chemistry. 117 (1): 35–41. doi:10.1016/j.foodchem.2009.03.072 – via Science Direct.
  2. ^ 송, 문영 (11 February 2016). "당유자(唐柚子)에 대한 생각" [A Consideration on Dangyuja]. Headline Jeju (in Korean). Retrieved 23 November 2016.
  3. ^ "Dangyuja Pomelo". Slow Food International. Retrieved 23 November 2016.
  4. ^ a b c 소윤, 김 (18 June 2015). "침 잔뜩 고이는 신맛이 매력 '제주댕유지'" [Salivating sourness is the beauty of 'Jeju Daengyuji']. The Korea Rural Women Weekly News (in Korean). Retrieved 24 November 2016.