Pyrus pyrifolia is a species ofpear tree native to southernChina and northernIndochina that has been introduced toKorea,Japan and other parts of the world.[1] The tree's edible fruit is known by many names, includingAsian 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 andsand pear.[2] Along with cultivars ofP. ×bretschneideri andPyrus ussuriensis, the fruit is also called thenashi pear.[8][9]Cultivars derived fromPyrus pyrifolia are grown throughout East Asia, and in other countries such Pakistan, Nepal, Australia, New Zealand, and America. 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 inpies or made intojams 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. When carefully wrapped, having a tendency to bruise because of its juiciness, it can last for several weeks (or more) in a cold, dry place.
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- orsoy 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 theKorean dishbulgogi, due to the presence ofenzymes totenderize theproteins in the meat.[16][17]
InAustralia, these pears were first introduced into commercial production beginning in 1980.[18]
InNepal (Nepali:Naspati नस्पाती) and the Himalayan states ofIndia, 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]
InTaiwan, pears harvested in Japan have become luxurious presents since 1997 and their consumption has jumped.[13][14]
InKorea, the fruit is known asbae (배),[15] and it is grown and consumed in great quantity. In theSouth Korean city ofNaju, there is a museum called The Naju Pear Museum and Pear Orchard for Tourists (나주 배 박물관 및 배밭 관광체험).[22]
InCyprus, 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 inKyperounta.[23]
Cultivars are classified in two groups. Most of the cultivars belong to theAkanashi ('Russet pears') group, and have yellowish-brown rinds. TheAonashi ('Green pears') have yellow-green rinds.
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^Lee, Ho-Sun; Isse, Toyoshi; Kawamoto, Toshihiro; Woo, Hyun-Su; Kim, An Keun; Park, Jong Y.; Yang, Mihi (November 2012). "Effects and action mechanisms of Korean pear (Pyrus pyrifolia cv. Shingo) on alcohol detoxification".Phytotherapy Research.26 (11):1753–1758.doi:10.1002/ptr.4630.PMID22451246.S2CID22181078.
^Gotame, Tek Prasad; Subedi, Giri Dhari; Dhakal, Maheshwar; Khatiwada, Prerana (December 2015)."Postharvest Handling of Asian Pear in Nepal".Nepal Agricultural Research Council Horticulture Research Division:1–41 – via ResearchGate.
^"Nashi Variety: Chojuro". New South Wales Department of Primary Industries. 2002. Archived fromthe original on June 25, 2015. RetrievedDecember 2, 2014.
^"Nashi Variety: Shinko". New South Wales Department of Primary Industries. 2002. Archived fromthe original on June 25, 2015. RetrievedDecember 2, 2014.
^Z.R. Luo & Q.L. Zhang (2002). "The genetic resources and their utilization ofPyrus pyrifolia in China".Acta Horticulturae (587):201–205.doi:10.17660/ActaHortic.2002.587.23.
