All types of pears can be divided into two simple categories: European and Asian. The former is what we typically think of: a smooth-skinned fruit with gentle bumps and curves in that typical bottom-heavy shape. Asian pears are uniform in color yellowish-tan and shaped more like apples, with a completely different texture and taste.
Type and size — small to medium tree, about 15 feet Hardiness zone — Exposure — full sun to some shade Soil — pH 6. Nutritional highlights — vitamins C, K; dietary fiber Adaptability — variable Pest issues — coddling moth, fire blight susceptibility variable Invasive potential — none Environmental benefits — unknown. Shared management — medium fruit thinning important Shared equipment — medium care to avoid spread of fire blight Shared processing — not applicable Co-marketing — low to medium special handling.
The Chinese Pear, also known as Apple-Pear due to its apple-shape, is usually eaten raw and peeled like an apple. It is used as a sweet addition to many dishes in the Asian cuisine. The fresh taste resembles pear, pineapple and honey with an Asian touch.
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Asian pears are very firm, crisp, juicy and sweet. The crisp and juicy texture and apple-like flavors of Asian pears have lead many people to refer to this fruit as the apple-pear. However, the Asian pear is not a cross between apples and pears.
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A Korean pear is a large round fruit that is eaten raw or used as a sweetener in sauces and marinades. This fruit is also sometimes called Nashi apple, apple pear, Asian pear, Japanese pear, Chinese pear, sand pear, and bapple, arguably the cutest name for the fruit. But the fruit is not, as some of these names might suggest, a hybrid between an apple and a pear. Like apples, Asian pears taste best when they ripen on the tree and are ready to eat as soon as they are harvested.