Some say that when you read some articles, green plums become red plums when they are ripe.
Some places say that the varieties of red plum and red plum are different because they are red even when they are undercooked.
Is the green plum room different from the red plum room?
Or is it the same thing?
Does anyone know exactly?
2281 2017-06-11 Gentleman
As far as I know, the varieties are different.
There are many varieties of plum
What we usually call Hongmaesil is a breed called Namgo.
As far as I know, green plums refer to various other varieties.
http://health.chosun.com/site/data/html_dir/2014/0...
According to the article here, Cheongmaesil, Hongmaesil, and Hwangmaesil are not different, but it is just a color distinction.
There is a separate method of classification according to the variety.
- Cheongmaesil: It is the most common green plum in the market, and there are Goseong, Okyeong, Angsuk, Baekgaha, Cheonmae, and Cheongchuk varieties.
- Hongmaesil: It is a plum that grows red and has a representative variety.
In other words, it refers to the difference between the two, and there is no plum called Hwangmaesil among the plum varieties.
- Hwangmaesil: It refers to a state in which green plums or red plums ripen yellow as they ripen, and refers to a hard-boiled plum. So you should never be confused with Hongmaesil.
Source: http://m.blog.naver.com/dew4891/220645827365
The color distinction doesn't refer to a particular species, but it seems meaningless when you combine these words with the previous ones
When the vendors (?) use it (the general public doesn't know it anyway, so they tend to pick up what the vendors say) and call the variety Hongmaesil.
Cheongmaesil, Hongmaesil, and Hwangmaesil are not officially adopted by botany or Korean language scholars, but just the people who call them have their own meaning
From the perspective of the writer, there are separate sheets of paper
Or it's the same plum, but the color seems to be different.
© 2013-2025 LifeQnA. All rights reserved.