Crisp, fragrant, and juicy, the Asian pear (or Apple pear) has become widely available in Western markets. Here’s a concise guide to Asian pear, a most enjoyable fruit, with tips on buying and using, with links to plant-based recipes.
Calling them “Asian pears” is to be quite generic— like simply referring to all apples as apples. There are several dozen varieties, starting with the geographic-specific Chinese pear, Korean pear, Japanese pear, and Taiwanese pear.
Then, we get to the more specific varieties, which include Nashi, Shinseiki, Hosui, Seuri, Raja, Shin Li, Shinto, and the Korean varieties Hwangguem and Shinko. And there are others, which we’ll get to in the buying section. Hosui, Shinsui, and Twentieth Century popular varieties in the U.S.
The following information and tips are adapted from Melissa’s Great Book of Produce by Cathy Thomas, reprinted with permission of Melissa’s Produce.
What do Asian pears look and taste like?
The white flesh is crunchy, like a super-crisp apple or a water chestnut, but much juicier and sometimes subtly gritty. The taste is sweet, with a mild pear flavor. Some have a hint of melon flavor.
Most varieties of Asian pear are a modified apple shape, almost spherical, sometimes slightly flattened at stem and blossom end. Exteriors vary in color and texture, from chartreuse to yellowish-brown to russet, silky smooth to sandpaper rough. One notable exception is Yali, which has a light green skin and looks somewhat like Bartlett pears.
Hasselback Asian Pears in Rosemary Syrup (Cooking on the Weekends)
Buying and storing Asian pears
In the marketplace, Asian pears line up in prim rows, no higgledy-piggledy piles for them. Some, are clothed in snazzy mesh jackets to prevent bruising.
Basically, Asian pears are identified in the marketplace in three categories: Yali, Korean, and Brown Asian Pears. Note that the Korean varieties have the thinnest skin; they don’t require peeling before cooking.
Choose fruit that is firm and fragrant. Can be stored at room temperature up to 5 days, or refrigerated up to 3 months (best used much sooner, however).
This fruit has become more widely available in recent years. You may find it in well-stocked supermarket produce sections and natural foods stores. You can look for them online as well.
Melissa’s Produce is a good source for Asian pears (and practically all produce under the sun). What they offer, depending on season and availability, include the following varieties at peak flavor: Hosui (Golden Russet Brown), Kosui (Golden Russet), Nijiseiki or Twentieth Century (Yellow-Green), Shinseiki (Yellow), Shinsui (Russet Brown), Autumn Moon (Golden Brown).
Seasonality: With the possible exception of summer, it has become easy to find several varieties of Asian pear year-round.
Prepping Asian pears
In general, these pears require coring; use an apple corer or a small paring knife. You can leave the peel on for raw uses like snacking and salads.
They can be grated, shredded, or cut into wedges. For cooking, they should be cored; all varieties, except Korean pears, require peeling before cooking.
Because of their crunchiness, these pears can be very thinly sliced and still hold their shape.
Nutrition info
Asian pears are a good source of Vitamin C and K, and the minerals potassium and copper. They’re a decent source of fiber, and are low in calories. Find a detailed nutrition profile here.
Ideas and recipes for using Asian pears
Eat raw, out of hand or sliced, just as you would any other type of apple or pear.
Add crunch to salads and slaws: Use diced, julienned, or thinly sliced in salads or slaws. See Asian Pear Slaw with Ginger and Lime and another delectable Asian Pear Slaw flavored with cilantro and rice vinegar. Asian Pear and Walnut Salad with Maple Mustard Vinaigrette is totally irresistible.
Fruit salad: These pears are always welcome in cool-weather fruit salads, combined with orange sections, apple, regular pear, banana, and dried fruit. Serve with a dollop of plant-based vanilla yogurt instead of ice cream for a winter dessert.
Sweet dipper: Sliced Asian pears are great dippers for warm caramel or chocolate fondue.
Embellish your bowls: Add crunch to your grain bowls and other Buddha bowls. You’ll love Sweet & Savory Asian Pear Grain Bowls.
Asian pear pies, crisps, and crumbles: Swap peeled Asian pear into baked goods calling for pears and/or apples, like Pear and Apple Crisp with Fresh Cranberries. Or try a recipe that calls for them from the get-go like this gluten-free, dairy-free Asian Pear Crisp.
Chutneys and relishes: Use in homemade chutneys and relishes either on their own or combined with apples. Asian Pear Chutney is a prime example.
Snack board: Cut into thin wedges and serve with assorted nuts and/or plant-based cheeses as an appetizer or snack.
Ice cream or crepe topper: Cut peeled and cored fruit into thin wedges and cook in vegan butter until browned. Off heat, stir in brown sugar and a little pear brandy or other sweet liqueur, to taste. Return to heat and cook until warmed through. Spoon over crepes or nondairy ice cream.
Stylish Stuffing: Add diced (peeled) Asian pears to your favorite bread stuffing recipes the call for regular pears or apples. Potato, Apple, and Sauerkraut Stuffing is an offbeat one in which to try this swap-in.
Melissa’s Great Book of Produce by Cathy Thomas is available wherever books are sold.
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Photos: Bigstock/ Bhofack22 & MsPhotographic
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