Local Fruits

[Anchor Lead]

Korea's foreign fruit imports have nearly doubled over the past five years. In an effort to counter the influx of tropical fruits, local fruit farmers have developed sweeter and more unique fruit varieties to capture Korean consumers' palates.

[Pkg]

Winter strawberries have ripened to a mouthwatering red. But white strawberries are grown on this farm. The name of this strawberry variety is "permanent snow." It is sweeter than other strawberries by more than three degrees Brix. This variety was developed by this couple who had worked hard to grow sweeter strawberries.

[Soundbite] Park Dong-yeong (White Strawberry Farmer) : "I'm going to brew assorted medicinal herbs from Mt. Jirisan for 3 to 4 hours and give it to the white strawberries."

In response to growing fruit imports, new local fruit varieties have become available, such as watermelons with edible rinds and the Super Gold pear breed that's two times juicier than other varieties. The fruits hanging on these long branches are Korean kiwis. They are red kiwis with reddish flesh to differentiate themselves from ones imported from overseas.

[Soundbite] Kang Bong-hee (Red Kiwi Farmer) : "When they're mature, their sweetness level is over 18 degrees Brix. Its seed part is red and the surrounding flesh is yellow, making it a popular and delicious fruit."

Farmers are not only developing new varieties, but also making various fruit-processed foods to broaden sales channels. Strawberries, tangerines and apples have turned into snacks and dried laver with tomatoes are now available in markets.

[Soundbite] Park Yeong-ran (Homemaker) : "The fruits are completely dried. Children eat them like chips, so they'll end up eating more fruits."

Farmers even run a cooking class on how to make jam out of soft Korean persimmons. Korean farmers are finding new breakthroughs to survive in an era when imported fruits account for up to 30% of the domestic fruit market.