Asian pears are true pears, but they resemble apples in their shape. These yellow-green fruits are typically round and so plump that you can't help but cup them in your hands, admiring their lightly speckled skin before taking that first juicy bite.

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They are also known as Pyrus pyrifolia, Japanese pear, and Korean Giant.

However, there are exceptions: some Chinese varieties of Asian pears have the more traditional pear-shaped form we associate with European pears. Furthermore, the skin of Asian pears can vary significantly. While many varieties feature the warm sandy brown hue (1, below), they can also manifest in shades of yellow, green, and red.

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If you hear someone refer to an Asian pear as “russeted,” this term describes a skin condition that gives it a slightly rough texture, often viewed as "corky" or "net-like." Russeting is classified by its brownish hue and can cover varying amounts of the fruit. Although this is normally a naturally occurring trait in some apple and pear varieties, it can also result from weather conditions.

More: Treat someone you love (including yourself) to a box of the best Asian pears available.

Asian pears are ready to eat as soon as you purchase them—their picking occurs when they are ripe. Unlike other pears, which taste best when they have a bit of give, ripe Asian pears remain firm. Despite their hardness, they bruise easily, which is why you often find Asian pears wrapped in foam nets for protection.

Asian pears will continue to ripen after being picked. If you plan to delay consumption, store them in the refrigerator, allowing them to return to room temperature before eating to fully appreciate their flavor.

If you find yourself with an abundance of Asian pears, consider freezing them for later use. Our partners at Frog Hollow Farm suggest coring your Asian pears (peeling is optional based on personal preference and intended use), placing the halves or slices on a baking sheet, and then freezing. Once frozen, transfer them to a freezer bag or an airtight container—you'll be prepared for an unexpected craving for pear cake.

10 Ways to Use Asian Pear

While Asian pears are best enjoyed raw, fresh with a sturdy napkin to catch the drips, sometimes it's good to switch things up. Here are all the ways we like to use Asian pears:

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With a tartness and crispness that surpasses Bosc or D'Anjou varieties, Asian pears are also great for cooking:

Asian Pear Recipes

More: Want your own box of Asian pears? Frog Hollow Farms has the best ones available.

Share with us: What is your favorite way to use Asian pear?

Photos by James Ransom

Health Benefits:

Aids in digestion
Aids in weight loss
Anti-inflammatory
Detoxifying effects
Helps control LDL cholesterol levels
May reduce cholesterol
May lower cancer risk
May lower diabetes risk
May lower heart disease risk
Promotes heart health
Reduces colon cancer risk
Relieves constipation

Nutrition:

Serving size: 1 fruit; Calories: 51; Fat: 0.3g; Cholesterol: 0mg; Sodium: 0mg; Carbs: 13g; Fiber: 4.4g; Sugars: 9g; Protein: 0.6g; Potassium: 4%DV; Vitamin A: 0%DV; Vitamin C: 8%DV; Calcium: 0%DV; Iron: 0%DV

Did You Know?

• In traditional Chinese medicine, Asian pears are considered cooling fruits and are used for detoxification, as well as treating coughs, laryngitis, ulcers, and constipation.
• Asian pears can be a great substitute for apples.
• Different varieties of Asian pears include:
  • Hosui: Large, yellowish-brown russet fruit with pronounced lenticels and excellent quality. This variety is often the favored choice for its taste. Thinning the fruit is necessary for adequate size. Harvesting occurs in mid to late August.
  • Kosui: Apple-shaped, small to medium-sized fruit with brown skin, maturing in mid to late August.
  • Olympic: Large, round fruits with attractive golden russet skin. This pear's bloom period overlaps with Bartlett's, making them compatible pollinators. Olympic pears have the longest storage life among Asian pears.
  • Shinseiki (New Century): A yellow-green to yellow-skinned variety that is medium-sized with excellent flavor that ripens early. The flesh is creamy white with a very sweet taste.
  • Twentieth Century (Nijisseiki): The most popular variety globally, characterized by yellow skin and very good medium to large fruit, known to be susceptible to fire blight.

Ways to Eat:

• Raw
• Baked
• In salads and baked goods

Farming Trivia:

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• The Asian pear tree, native to Asia, is also known as the nashi pear, sand pear, and apple pear.
• Asian pears are cultivated not only in Asia but also in Italy, Spain, Australia, France, Chile, and New Zealand.
• Despite their appearance, Asian pears are not related to apples, yet they're often called apple pears due to their crisp, juicy consistency.
• Asian pears, unlike their European counterparts, ripen on the tree.
• They are ready for harvest when they detach easily from the spur or branch with a slight lift and twist.
• Asian pear is a fruit from the tree called Pyrus pyrifolia.