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Asian pears have a distinct but pear-like taste and a crisp texture, much like a good apple. Many Asian pear varieties also have an apple-like shape, and this combination of taste, texture, and shape causes many people to refer to them as "apple pears." They are sometimes also called "salad pears" or "sand pears." Their flesh is crisp, sometimes gritty, and always very sweet. They do not have the buttery flesh of European pears. Their skin is often russetted.
Asian pears, unlike European pears, ripen on the tree. They do not need a cold storage period. Asian pears are ready for harvest when you easily remove them from the spur or branch by slightly lifting and twisting them. Use the taste test--they're ready when they taste good. Asian pears should be crisp and crunchy when eaten.
The biggest problem with the adaptation of Asian pears has been fire blight, which attacks pears and apples and can kill blooms, young tender shoots, and sometimes major limbs and whole trees. Plant at least two Asian pear varieties to assure cross-pollination and good fruit set. Do not rely on common pear varieties to pollinate Asian pears. Pear trees should be trained and pruned in a similar fashion as apples. Asian pears tend to overproduce and need to be thinned shortly after bloom. Approximately 2 to 3 weeks after bloom, shake the branches of the tree to force any fruit that has stopped developing to drop. Starting at the end of a branch, cut off all but one fruit per cluster and space the clusters about 8 inches apart. This may mean totally removing some clusters. Be sure to remove the fruit with pruning shears; do not pull or twist the fruit off. Pulling the fruit off may damage the fruit spur and prevent flowering next year.
The Shinseiki variety tends to be self-fruitful, but it still benefits from cross-pollination. Other cultural methods used on regular pears should be followed for Asian pears. Many varieties are being tried, but to date the following are the best as measured by overall grower and consumer preferences.
Get to know the humble pear. From smooth-skinned Bartlett to leathery looking (but very delicious) Bosc pears, we&#;re here to help you pick the best pears for eating, baking, and salads.
In general, pears are in season from August through October, although there may be some variations depending on where the variety you have in mind is grown. In the U.S., over 90% of the pears available in supermarkets are grown domestically.
Asian pear trees are native to East Asia, but today they&#;re grown across the world, including in the U.S.. Asian pears are large and juicy. They have a higher water content than most European pear varieties. This water content gives the fruit a delicious texture when eaten raw, but makes them less suitable for baking and jam making.
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Bosc pearThe Bosc pear, sometimes known as the Kaiser pear, is native to France and Belgium. It is named after Louis Bosc, a French horticulturist. Bosc pears are a deep brown color and have a slightly rough peel. Their flesh is firm and juicy. This texture makes the Bosc pear well-suited for baking or poaching.
Bartlett pearThe Bartlett pear, sometimes called the Williams pear, ripens from green to yellow. To tell if these pears are completely ripe, press lightly on the pear near the stem. If the fruit gives slightly under pressure, it&#;s ready to eat. Bartlett pears have a buttery texture, and are the pears most often used in canning in the U.S..
Red Anjou PearAnjou pears are well-suited for baking, poaching, or roasting. When eaten raw, they have a subtle sweetness and light lemony flavor. Anjou pears can be red or green. They have a short neck and a bell-shaped body.
Comice pears were originally cultivated in France. They&#;re known as the sweetest pear variety, and are often the variety shipped in gift boxes. Because of this, they&#;re sometimes given the nickname &#;the Christmas pear.&#; Comice pears have light green skin with a blush of pinkish red.
Taylor&#;s Gold pears were first discovered in New Zealand. Their name is a nod to their golden brown skin. Taylor&#;s Gold pears may be a mutation of the Comice pear. Taylor&#;s Gold pears are good for cooking, baking, or eating raw.
Seckel pearSeckel pears trace their origins to Pennsylvania. These pears are small with a short neck and round body. Their flesh is sweet and crunchy. The fruit has a larger grain than most European varieties. It is harvested in the fall, but stores well, and can be eaten throughout the winter.
After you stock up on your favorite pears, try our recipe for spiced pear butter.
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