The evergreenbroad-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 yellowtoyellow-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.[citation needed]
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.[4]
^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.
^송, 문영 (11 February 2016). "당유자(唐柚子)에 대한 생각" [A Consideration on Dangyuja]. Headline Jeju (in Korean). Retrieved 23 November 2016.
^"Dangyuja Pomelo". Slow Food International. Retrieved 23 November 2016.
^ abc김, 소윤 (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.
