“JAPANESE KYOHO 葡萄” vs “KOREAN KYOHO 포도”| EASY-TO-PEEL GRAPES!

Korean Kyoho

  

In fact, I’ve been smittened way much earlier prior to finally sharing my two-cents now when first tried these huge and handsomely looking grapes previously, which is imported from our East Asian neighbours-The Land of Rising Sun as well as The Land of Morning Calm.

Pione (ピオーネ) & Kyoho from Japan

I must say that the very first affinity that got me really hooked on to these little juicy pulps are due to their slip-skin variety, where one need not tediously peel the grapes skin (due to pesticides used in major commercial production worldwide) as the blackish skin will easily separate from the fruit almost effortlessly the moment you bite on it- so you could pop in the sweet and juicy flesh, anytime, anywhere and it’s so hassle-free!

Japanese Kyoho

On top of that, these Kyoho grapes (巨峰葡萄 Kyohō budō) or literally translated as "giant mountain grapes", looks pretty much similar to Concord grapes which are also typically dark or purplish black in colour, aromatic flesh with abundance of juiciness. These are some main great properties that set themselves distinctive from the rest of the conventional red and green grapes that I used to have. Besides that, these grapes are often used as table grapes, wine grapes and juice grapes.

Korean Kyoho

The breed that I got was seedless (another plus point!), hence making the enjoyment much easier and conveniently consumed. I was also told that these are the varietal of grapes that are specially selected in wine making. Now wonder I do find myself attuned to the wine-taste Japanese Kyoho (=

Korean Kyoho

If to compare these two with bare eyes, the Korean Kyoho is way much bigger, juicier, sweeter, thicker skin and the stems are much stronger, whereas the Japanese Kyoho are slightly smaller, more on winish taste, darker in colour and epicuticular wax is more visible (to enhance their water repellency to decrease surface wetting and moisture loss), thinner skin with more softer stems- the ‘black pearls’ literally shed off easily whenever I lift them up though with the most tactful gesture I could. So, they easily get bald, haha…….

Korean Kyoho

Bigger, juicier, very sweet flesh thicker skin and the stems are much stronger

Japanese Kyoho

Slightly smaller, more on winish taste, darker in colour and more visible epicuticular wax, thinner skin with more softer stems

Japanese Kyoho

Perhaps it is tad high in sugar content, which explains the rather fruity saccharinity in the taste. Nevertheless, they are certainly a fruity bunch not to be missed, albeit the slightly heftier price here- each at MYR 39.90, 600gm for Korean and 350gm for Japanese. Or better still, I shall pay a visit to its country of origins soon so that I can revel in them liberally? Like what I did in Busan for its Yellow Melon- promised also to share the experience too yeah! (=  Gosh, just can’t wait for the day to come!

Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries! ❤ℒℴѵℯ❤

Korean Kyoho

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