Apr. 29, 2024
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"Chinese pear" redirects here. For the Chinese White Pear, see Pyrus × bretschneideri
Pyrus pyrifolia Scientific classification Kingdom: Plantae Clade: Tracheophytes Clade: Angiosperms Clade: Eudicots Clade: Rosids Order: Rosales Family: Rosaceae Genus: Pyrus Section: Pyrus
sect.
Pashia Species:P. pyrifolia
Binomial name Pyrus pyrifoliaList
Pyrus pyrifolia is a species of pear tree native to southern China and northern Indochina that has been introduced to Korea, Japan and other parts of the world.[1] The tree's edible fruit is known by many names, including Asian pear,[2] Persian pear, Japanese pear,[2] Chinese pear,[2][3] Korean pear,[4][5][6] Taiwanese pear, apple pear,[7] zodiac pear, three-halves pear, papple, naspati and sand pear.[2] Along with cultivars of P. × bretschneideri and P. ussuriensis, the fruit is also called the nashi pear.[8][9] Cultivars derived from Pyrus pyrifolia are grown throughout East Asia, and in other countries such as India, Pakistan, Nepal, Australia, New Zealand, and the United States. Traditionally in East Asia the tree's flowers are a popular symbol of early spring, and it is a common sight in gardens and the countryside.
The fruits are not generally baked in pies or made into jams because they have a high water content and a crisp, grainy texture, very different from the European varieties. They are commonly served raw and peeled.[12] The fruit tends to be quite large and fragrant, and when carefully wrapped (it has a tendency to bruise because of its juiciness), it can last for several weeks (or more) in a cold, dry place.
Culture
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Due to their relatively high price and the large size of the fruit of cultivars, the pears tend to be served to guests, given as gifts, or eaten together in a family setting.[13][14]
In cooking, ground pears are used in vinegar- or soy sauce-based sauces as a sweetener, instead of sugar.[15] They are also used when marinating meat, especially beef, with a notable example being in the Korean dish bulgogi, due to the presence of enzymes to tenderize the proteins in the meat.[16][17]
In Australia, these pears were first introduced into commercial production beginning in 1980.[18]
In Japan, fruit is harvested in Chiba, Ibaraki, Tottori, Fukushima, Tochigi, Nagano, Niigata, Saitama and other prefectures, except Okinawa. Nashi (梨) may be used as a late Autumn kigo, or "season word", when writing haiku. Nashi no hana (梨の花, pear flower) is also used as a kigo of spring.[19] At least one city (Kamagaya-Shi, Chiba Prefecture) has the flowers of this tree as an official city flower.[15]
In Nepal (Nepali: Naspati नस्पाती) and the Himalayan states of India, they are cultivated as a cash crop in the Middle Hills between about 1,500 and 2,500 metres (5,000 and 8,000 ft) in elevation, where the climate is suitable. The fruit are carried to nearby markets by human porters or, increasingly, by truck, but not for long distances because they bruise easily.[20]
In Taiwan, pears harvested in Japan have become luxurious presents since 1997 and their consumption has jumped.[13][14]
In China, the term "sharing a pear" (Chinese: 分梨; pinyin: fēn lí) is a homophone of "separate" (simplified Chinese: 分离; traditional Chinese: 分離; pinyin: fēnlí), as a result, sharing a pear with a loved one can be read as a desire to separate from them.[21]
In Korea, the fruit is known as bae (배),[15] and it is grown and consumed in great quantity. In the South Korean city of Naju, there is a museum called The Naju Pear Museum and Pear Orchard for Tourists (나주 배 박물관 및 배밭 관광체험).[22]
In Cyprus, the pears were introduced in 2010 after initially being investigated as a new fruit crop for the island in the early 1990s. They are currently grown in Kyperounta.[23]
Cultivars
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Cultivars are classified in two groups. Most of the cultivars belong to the Akanashi ('Russet pears') group, and have yellowish-brown rinds. The Aonashi ('Green pears') have yellow-green rinds.
Kosui NijisseikiImportant cultivars include:
Pyrus pyrifolia var. culta[
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Pyrus pyrifolia var. culta (梨) is a Japanese cultivar of pears.[42][43][44][45] It is also known as a Nashi tree.[46][47][48] Sometimes called the Sand Pear[49][50]
Yamanashi Prefecture is named after the fruit.
Kanji
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It has a Chinese character representing it in Japanese (梨). It is one of the Kyōiku kanji or Kanji taught in elementary school in Japan.[51]
It is one of the 20 kanji added to the Kyoiku kanji that are found in the names of the following prefectures of Japan[52]
It also generically refers to Pears in Chinese.
Gallery
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A Japanese pear wrapped with a ribbon to give as a gift. A United States quarter is provided for scale
Sliced
Whole and cut
Padded to stop bruising
Compared to a hand
Group foamed for shipping
At a market
Nashi pear tree in bloom
Whole Golden Asian Pear
Whole Golden Asian Pear
Notes
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Asian pears widely range in size and shape, depending on the variety, and can generally be divided into three main categories originating from Japan and China. The first two types are native to Japan, with one type having a round to ovate in shape with a russeted, gold to bronze coloring, while the second type is round to oval in shape with skin that ripens from green to yellow. The third type of Asian pear, believed to be native to China, bears a pyriform, oblong shape and has green skin with patches of brown russet. Regardless of the variety, Asian pears frequently have textured, semi-rough skin displaying prominent lenticels across the firm surface. Underneath the skin, the ivory to white flesh is crisp, aqueous, and slightly grainy with a central, fibrous core containing several small, black-brown seeds. Asian pears are aromatic and have a sweet-tart flavor with delicate floral notes and low acidity. It is important to note that Asian pears retain their firm texture once picked and will not soften when kept in storage. The fruits are fully ripened on the tree, and once harvested, they can be immediately consumed.Asian pears are available in some regions at the beginning of summer, but the fruit’s peak season is in the early fall through winter.Asian pears, botanically classified as Pyrus pyrifolia, are ancient, cultivated fruits belonging to the Rosaceae or rose family. The name Asian pear is a general descriptor used to encompass thousands of varieties of pears native to Eastern Asia, each varying slightly in shape and color. Asian pears are known by many names, including Nashi, Japanese pear, Sand pear, Chinese pear, and Apple pear, and unlike European pears, Asian pears ripen on the tree and maintain their crisp texture long after being picked. In global markets, Asian pears are traditionally more expensive due to their extensive cultivation requirements. Asian pear trees are highly prolific and must be thinned by hand to produce robust crops. The fruit also easily bruises and discolors, requiring many varieties to be wrapped in foam net bags to protect the delicate skin. In the modern-day, Asian pears are highly favored for their crunchy texture and subtle, sweet flavor and are globally increasing in cultivation.Asian pears are a good source of vitamin C, an antioxidant that strengthens the immune system, boosts collagen production within the skin, and provides anti-inflammatory properties. The pears are also a good source of dietary fiber to stimulate the digestive tract and vitamin K, a nutrient that supports bone growth and blood clotting. In traditional Chinese medicine, Asian pears are considered a cooling fruit, used for detoxification purposes, and are consumed to reduce symptoms associated with coughs, laryngitis, ulcers, and constipation.Asian pears are best suited for both raw and cooked applications, including baking, steaming, and poaching. When raw, the pear’s crunchy texture, aqueous nature, and sweet flavor are showcased when consumed fresh, out-of-hand. The flesh can be eaten peeled or unpeeled, and it is frequently sliced and added to green salads, grated into coleslaw, cubed for fruit salads, or juiced to flavor beverages, marinades, and sauces. Asian pears can also be thinly peeled and used as a garnish over cocktails or hollowed out and filled with warm drinks as an edible mug. In addition to raw applications, Asian pears can be sliced thin and incorporated into stir-fries, slow-cooked to make a sweet sauce for short ribs, hollowed, stuffed with dried fruit and nuts, and baked, served with roasted meats, or mixed into baked goods such as crisps, muffins, tarts, and quick bread. They can also be sliced and dehydrated, coated in warm spices, or canned with lemon juice for extended use, retaining their crisp texture and having a slightly different flavor from European pears. Asian pears complement ingredients, including spices such as nutmeg, cinnamon, fennel, and five-spice, nuts such as macadamia, cashews, almonds, and pecans, honey, vanilla, chocolate, celery, dark leafy greens, and sweet potato. Whole, unwashed Asian pears will keep 1 to 2 weeks when stored at room temperature and up to three months when stored in the refrigerator. They can also be sliced and frozen for 10 to 12 months.In Japan, Asian pears were once believed to ward off misfortune. The large trees were often planted at the front of house gates as a symbolic guard for the family, and they were also grown in the corners of properties to protect against evil. In the present day, Asian pears have become a symbol of the autumn season and are often given as gifts to family and friends. The large, delicate fruits are individually wrapped in Styrofoam for protection, and the fruits with the best appearance, shape, and aroma are selected for gifts as a sign of respect. Seasonal fruits are also traditionally given to complement the Japanese belief of eating with the season to maintain a balanced, healthy spirit.Asian pears are native to Japan and China and have been cultivated for over 3,000 years. The crisp fruits were introduced to other regions of Asia and Europe along the silk road, and the first documented appearance of an Asian pear in the United States was recorded in 1820 when a Chinese sand pear was imported to Flushing, New York. In the 1850s, Asian pears made their way to the west coast of the United States via Chinese and Japanese immigrants relocating to California for the Gold Rush. Today Asian pears are still grown throughout Asia, mainly in Japan, China, and Korea, and are also cultivated in Chile, Australia, New Zealand, Italy, Spain, and France. In the United States, the bulk of commercial production comes from California and Oregon, with a smaller supply coming out of Washington State and regions throughout the Midwest and East Coast. Asian pears can be found at local farmer’s markets, select supermarkets, and specialty grocers.Restaurants currently purchasing this product as an ingredient for their menu.the other 14...Recipes that include Asian Pears. Oneis easiest, three is harder.the other 19...
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