Cookbook:Asian Pear

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Asian pear

Asian pears are a variety of pear that typically have a rounded shape, similar to an apple. It may also be called Chinese pear, Japanese pear, sand pear, nashi pear, or apple pear.

CharacteristicsEdit

Asian pears are usually round, firm to touch when ripe, and ready to eat after harvest. They reach prime quality when they ripen on the tree, like apples and peaches do. They are crisp, juicy, and slightly sweet with some tartness, especially near the core.

VarietiesEdit

There are several Asian pear varieties available. Japanese pears are more round in shape, while Chinese pears are more oval or pyriform.

In the United States, the Japanese type of Asian pear called 20th Century or Nijisseki is the most popular. It is easily identified by its round shape and smooth yellow skin. Other common varieties include the Japanese bronze-toned Hosui pear and the pear-shaped Ya Li, a pale-green Chinese variety.

SelectionEdit

Select the most fragrant and unbruised fruit with few to no brown spots. Ripe Asian pears are hard and do not soften. They are ready to eat when purchased.

StorageEdit

Asian pears are known for keeping well. Store pears for up to a week at room temperature or up to three months in the refrigerator.

SeasonalityEdit

 
Flowers appear early in spring
Seasonality tables|Autumn|Winter|Spring|Summer|All year
Asian Pears Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Northern hemisphere                        
Southern hemisphere                        

The harvest season in the northern hemisphere usually begins in mid July, in southern regions, and lasts until mid September, when Asian pears are harvested in regions further north. [1]

External LinksEdit