Asian Pears
There are thousands of Asian pear varieties, each having it's own combination of flavor and crisp texture. Asian pears were introduced to California by Chinese laborers in the mid-1850's. The trees were grown from seed, and since the early 1900's named varieties of this unique, flavorful pear have been imported from China, Japan and Korea. University breeding programs have developed new varieties in the US - about a 10 year development process. The common ancestry for all pears is western China, and for centuries these pears were reserved for the nobility in Asia. Today, over 25 varieties of Asian pears are available in the US. Asian pears are descendants of the wild sand pear, and like apples ripen on the tree -- they are harvested when their color changes from green to a greenish yellow or orange. Asian pears are a great source of vitamin C, potassium, dietary fiber, and are very low in calories and carbohydrates.
Asian pears were first mentioned in Japanese writings in the 8th century. Some of the very old varieties have a gritty texture, a characteristic that has mostly disappeared in newer varieties that have been developed - this unique pear, unlike European pears like Bartletts, is very sweet, crisp and watery. Asian pears are generally available year-round, store well, and are at their peak during July to late October in the US. Avoid Asian pears that are soft, shriveled, bruised or have skin damage. This terrific fruit should have a somewhat strong aroma when at room temperature. Food fact: the distrinctive graininess of all pears is caused by the presence of hard cells intermingled among softer ones that make up the bulk of the pear. These hard cells contain lignin - a component of wood - known as sclerenchyma growths. Nutshells are made almost entirely out of them. Pears, because of their graininess, are an excellent fruit for cleaning your teeth when your toothbrush is unavailable. Please note that pears are not a substitute for good dental attention.
Asian pears are ready to eat when harvested, unlike other varieties that are harvested green, and ripen off the trees. Asian pears are sometimes referred to as apple pears, however, this pear is not a cross between an apple and pear, although it has an apple-like flavor.
Varieties of Asian pears include:
Early Asian (smooth skin, greenish yellow); Shinseiki (smooth skin, greenish yellow); Housi (russet skin, brown); Doitsu (smooth skin, green); Seuri (mostly smooth skin, green); Shinko (some russet skin, brownish green); Chojuro (russet skin, brown); Erishinge (smooth skin, green); YaLi (smooth skin, green); 20th Century (smooth skin, green to yellow); Megeitsu (some russet skin, brownish green); Kikusui (smooth skin, green); and, Korean Giant (some russet skin, greenish yellow).
Depending on where Asian pears are grown, some of the names they are know by are:
Japanese pear, oriental pear, sand pear, pear apple, apple pear, water pear, and nashi.
The skin colors from golden grown, golden green, or brown and orange are unique skin colors for Asian pears. Recognized by their round, apple-like shape and firm texture, there are many applications for use of this fabulous fruit: eaten out of hand, included in fresh vegetable and fruit salads, desserts, cold soups, and so forth.
A salad with fresh spinach, sliced strawberries, Asian pears thinly sliced, walnuts, pecans, raw sunflower seeds, roasted pumpkin seeds, other fresh berries such as blackberries, blueberries, raspberries, chevre, fresh sprouts, cut fresh green beans, cut fresh asparagus, fresh dill, parsley or cilantro provides a complete meal. Dress with a fruit vinaigrette.