Rosé says eating her favorite winter fruit keeps her glowing
Rosé at the 2025 MTV Video Music Awards / Korea Times file
BLACKPINK’s Rosé reacts to being picked as 'world’s most beautiful face'
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Rosé of BLACKPINK has shared her reaction to being named “world’s most beautiful face” by offering a glimpse into the everyday habits she credits for her complexion.
In an interview video released Jan. 30 on Elle Korea’s YouTube channel, the singer responded shyly when asked about topping a “World’s Most Beautiful Faces” list, as released by TC Candler, a U.S.-based film and pop culture site.
“It feels unreal and hard to believe — and a little embarrassing — but I’m very grateful,” she said.
When asked about her secret, Rosé pointed to small, consistent pleasures. She said she focuses on eating food she enjoys every day and maintaining a positive mood.
“For now, it’s strawberries, because it is winter,” she said. “And I eat a lot of squid. I like them.”
Aside from Rosé, other K-pop stars, including BLACKPINK’s Jisoo at 11th, Lisa at 22nd and Jennie at 46th, also made the list.
Rosé’s choice of foods may offer insight into the habits behind the recognition. While skincare routines often focus on cosmetics, nutrition plays a foundational role in maintaining skin elasticity, hydration and recovery.
The foods she mentioned — strawberries and squid — are frequently cited by nutrition experts as supportive of overall skin condition when consumed in moderation.
Rosé / Captured from Elle Korea's YouTube channel
The skin health benefits of strawberries
Strawberries are widely known for their high vitamin C content, which supports collagen synthesis and helps protect the skin from oxidative stress linked to aging.
They also contain polyphenols that can contribute to a brighter, more even skin tone, while their fiber and water content support gut health, an indirect factor in skin stability.
As a winter fruit, however, moderation is advised, as their acidity may irritate the digestive system when consumed in large amounts on an empty stomach. People prone to food allergies are advised to start with small portions to assess tolerance.
When selecting strawberries, consumers are advised to look for fruit with a strong, sweet aroma, bright green stems, an even red color throughout and a firm, glossy surface.
Rosé says she enjoys eating squid. Catpured from Elle Korea's YouTube channel
The skin health benefits of squid
Squid contains peptides involved in collagen production, supporting the health of skin, hair, nails and joints while helping maintain skin elasticity. Nutrition research suggests that the combination of collagen, omega-3 fatty acids and antioxidants found in squid may help reduce signs of skin aging and protect against cellular damage.
Squid is also a source of zinc and vitamin E, which are linked to antioxidant activity, skin regeneration and barrier function. Zinc, in particular, plays an important role in wound healing and recovery from blemishes.
From a dietary perspective, squid is a low-calorie, protein-rich food that can support weight management and muscle maintenance, factors indirectly linked to skin condition.
Beyond its role in collagen production, compounds such as taurine and omega-3 fatty acids are also associated with improved circulation and reduced fatigue, which may in turn support blood flow to the skin and nutrient delivery.
However, nutritionists also note that preparation matters: Heavy salting or frying can offset potential benefits, and people with gout or kidney conditions should be mindful of intake due to purine content.
When purchasing squid, fresh squid is typically translucent and glossy, with flesh that feels firm and elastic and skin that peels away easily. It should have a clean, subtle ocean scent rather than a strong odor.
For dried squid, consumers are advised to choose pieces with an evenly dried surface, no visible cracks and a firm, weighty feel, preferably packaged on a recent date.
This article from Kormedi.com, Korea’s top health care and medical portal, is translated by a generative AI system and edited by The Korea Times.