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egrog1717
Joined: 12 Mar 2008
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 Posted: Wed Feb 04, 2009 7:34 pm Post subject: Korean Apples... |
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I'm kind of amazed at the moment...
Back home (Canada) when you cut a chunk out of an apple, the exposed section browns pretty quickly... However, I cut a piece out of an apple this morning, forgot about the rest of it, came back and it still looks delicious...
And so I ate it... No difference in taste... Still juicy...
So why? Why don't Korean apples brown?... Are they magically grown in Kimchi fertilizer?
(Can you tell that I'm bored at work today? lol) |
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Xuanzang
Joined: 10 Apr 2007
Location: Sadang
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| Posted: Wed Feb 04, 2009 7:54 pm Post subject: |
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| I've always wondered why they're so huge. Perhaps it's the fertilizers in the soil? |
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nosmallplans
Joined: 10 Oct 2008
Location: noksapyeong
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| Posted: Wed Feb 04, 2009 8:04 pm Post subject: |
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korean apples are hands down the most delicious apples i've ever had.
they're like giant, jucier, galas. on crack.
even better chilled. gawd. |
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Jane
Joined: 01 Feb 2003
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| Posted: Wed Feb 04, 2009 8:07 pm Post subject: |
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Aren't Korean apples what North Americans call 'stewing apples'?
DON'T EAT THE PEELS!!!  |
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MissSeoul
Joined: 25 Oct 2006
Location: Somewhere in America
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| Posted: Wed Feb 04, 2009 8:17 pm Post subject: |
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| Jane wrote: |
DON'T EAT THE PEELS!!! |
Korean don't eat peels of apples, but American think the peels have vitamin C |
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Straphanger
Joined: 09 Oct 2008
Location: Chilgok, Korea
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| Posted: Wed Feb 04, 2009 8:24 pm Post subject: |
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| MissSeoul wrote: |
| Jane wrote: |
DON'T EAT THE PEELS!!! |
Korean don't eat peels of apples, but American think the peels have vitamin C |
Who told you that? They're healthy, but the meat of the apple has vitamin C, not the pectin. |
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jdog2050
Joined: 17 Dec 2006
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| Posted: Wed Feb 04, 2009 8:32 pm Post subject: |
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| nosmallplans wrote: |
korean apples are hands down the most delicious apples i've ever had.
they're like giant, jucier, galas. on crack.
even better chilled. gawd. |
It's because for the past few decades, American apple farmers have bred for COLOR because it's marketing friendly. Problem is that red, shiny apples also are smaller and taste like mush. |
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Chet Wautlands
Joined: 11 Oct 2008
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| Posted: Wed Feb 04, 2009 8:46 pm Post subject: |
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| Don't eat apples if you have a cold. Have you heard this before in Korea? I like this one. |
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Straphanger
Joined: 09 Oct 2008
Location: Chilgok, Korea
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| Posted: Wed Feb 04, 2009 8:50 pm Post subject: |
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| Chet Wautlands wrote: |
| Don't eat apples if you have a cold. Have you heard this before in Korea? I like this one. |
Lol yeah, like remember your mom saying not to go outside without a coat or you'll get sick? People believe strange things. |
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egrog1717
Joined: 12 Mar 2008
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| Posted: Wed Feb 04, 2009 11:35 pm Post subject: |
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Apples also never seem to go bad here... Had some in my fridge for upwards of 3 weeks and it was perfectly fine...
(I *gasp* also eat the peels of apples here... If only for the look of horror on my co-teacher's faces... lol... And yes, I was em well beforehand...) |
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Crockpot2001
Joined: 01 Jul 2007
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| Posted: Wed Feb 04, 2009 11:41 pm Post subject: |
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The browning is due to oxidation when exposed to the air. To slow browning you can dip the pieces in OJ or other citrus fruit. Performance varies.
I like the apples here pretty well too. They seem to wide appeal where the apple types in the US all seem to have their own fan base. |
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warren pease
Joined: 12 May 2008
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| Posted: Thu Feb 05, 2009 4:08 am Post subject: |
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| What is the (certainly well reasoned) logic for not eating the peel? |
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Ilsanman
Joined: 15 Aug 2003
Location: Bucheon, Korea
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| Posted: Thu Feb 05, 2009 4:12 am Post subject: |
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Wax on the peel to make it shinier. Or pesticide.
| warren pease wrote: |
| What is the (certainly well reasoned) logic for not eating the peel? |
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Straphanger
Joined: 09 Oct 2008
Location: Chilgok, Korea
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| Posted: Thu Feb 05, 2009 4:31 am Post subject: |
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| egrog1717 wrote: |
| Apples also never seem to go bad here... Had some in my fridge for upwards of 3 weeks and it was perfectly fine... |
The toxic pollution in Seoul has the added benefit of being so acidic it stops many foods from oxidizing. You're breathing that stuff every day. |
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egrog1717
Joined: 12 Mar 2008
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| Posted: Thu Feb 05, 2009 6:22 am Post subject: |
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| Crockpot2001 wrote: |
The browning is due to oxidation when exposed to the air. To slow browning you can dip the pieces in OJ or other citrus fruit. Performance varies.
I like the apples here pretty well too. They seem to wide appeal where the apple types in the US all seem to have their own fan base. |
I knew oxidation caused the browning... Perhaps the other poster is right about acidic air stopping browning here? lol... If so - woohoo! The same should apply to my lung right?  |
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