General Information
The term Asian pear describes a large group of pear varieties having crisp, juicy fruit. When mature, the fruit are good to eat when harvested or for several months after picking if held in cold storage. The crisp texture of an Asian pear remains unchanged after picking or storage, unlike the flesh of European pears such as Bartlett or Comice. There are three types of Asian pear: round or flat fruit with green to yellow skin; round or flat fruit with bronze-colored skin and a light bronze-russet; and pear-shaped fruit with green or russet skin.
They are hard to the touch even when ripe. Asian pears have a crisp, juicy and very refreshing meat that is a cross between an apple and a pear. Best enjoyed raw, they can be poached or sauteed. When cooked they retain some of their inherent temper. Good source of vitamin C.
History
In Asia the culture of the Asian pear can be dated back to the 6th century in a book written by Chia Shi-yi called “Tsee Ming Yau Su” about pear propagation during the 1500 years prior to the books completion. During the Edo period in Japan pears were believed to ward off evil and misfortune and were often planted near gates and in the corner of properties for protection.
