Asian pears are true pears, but in terms of figure, they look more like apples. These yellow-green fruit tend to be round and so plump that you want to cup them in your hands and just stare at their lightly speckled skin for a moment before you take the first juicy bite.

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We also go by: pyrus pyrifolia, Japanese pear, and Korean Giant.

As with most things in life though, there are exceptions: Some Chinese varieties of Asian pears have the standard pyriform, or pear-shaped, figure that we associate with European pears. And Asian pears can have considerable variation in their skin too: Some varieties have smooth skin, and although we often think of them as a warm sandy brown (1, below), they can also come in shades of yellow, green, and reddish.

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If you hear someone refer to an Asian pear as &#;russeted&#; (this condition isn&#;t limited to Asian pears&#;European pears and apples can have russeting too), this term refers to the skin having a slightly rough texture that is often described as &#;corky&#; or &#;net-like.&#; Russeting is brownish in color, and can cover just a small patch or an entire fruit. It&#;s a naturally occurring condition on some varieties of apples and pears, but it can also be a result of weather conditions.

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

Asian pears are ready to eat as soon as you buy them&#;they&#;re picked when they&#;re ripe. Unlike other types of pears, which you want to eat when they have a bit of give to them, ripe Asian pears are firm. Even though they&#;re hard, they still bruise easily, which is why you often see Asian pears sporting foam net sweaters for protection.

Asian pears will continue to ripen after picking, so if you&#;re not going to get to them quickly, keep them in the refrigerator&#;but let them come back up to room temperature before eating to enjoy their full flavor.

If you&#;ve got more Asian pears than you know what to do with (and in that case, what time should we come over?), you can freeze them for later. Our friends at Frog Hollow Farm recommend coring your Asian pears (peeling first is optional, depending on your personal preference and how you&#;ll be using them), placing halves or slices on a baking sheet, and then freezing. After they&#;re frozen, transfer them to a freezer bag or freezer-safe container&#;you'll be prepared when the urge for pear cake strikes.

10 Ways to Use Asian Pear

Asian pears are arguably best eaten out of hand, with a sturdy napkin to catch the juice dribbling down your chin. But sometimes it's good to change things up, so here are all the ways we like to use Asian pear:

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Tarter and crisper than their Bosc or D'Anjou counterparts, they're great for cooking:

Asian Pear Recipes

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

Tell us: What's 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 reduce risk of cancer
May reduce risk of diabetes
May reduce risk of heart disease
Promotes heart health
Reduces risk of colon cancer
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 Chinese medicine Asian pears are considered a cooling fruit and are used for detoxification purposes and to treat coughs, laryngitis, ulcers and constipation
• Asian pears make a great substitute for apples 
• Different varieties of asian pears include:
  • Hosui: Large, yellowish-brown, russet fruit with prominent lenticels and excellent quality. Many prefer the taste of this variety. Fruit must be thinned to obtain adequate size. Fruit matures mid- to late August.
  • Kosui: Apple-shaped, small- to medium-sized fruit. Skin is brown and fruit mature in mid- to late August.
  • Olympic: Fruits are large, late, round, and have an attractive golden russetted skin. Reportedly, this pear's bloom period overlaps with Bartlett, and the two make compatible pollinizers. Olympic has the longest storage life of the Asian pears
  • Shinseiki (New Century): Yellow-green to yellowskinned type, medium-sized, good- to excellent-flavored fruit that ripens early. Flesh is creamy white with a very sweet taste. Fruit is round to oblong. 
  • Twentieth Century (Nijisseiki): Yellow-skinned type that is the most popular variety worldwide. It has very good medium to large fruit. One of the most susceptible to fire blight

Ways to Eat:

• Raw
• Baked
• In salads and baked goods

Farming Trivia:

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• The Asian pear tree is native to Asia and has other names such as the nashi pear, sand pear and apple pear
• Today Asian pears are grown not only throughout Asia but in Italy, Spain, Australia, France, Chile and New Zealand as well 
• Though they are not related to apples, Asian pears are often referred to as apple pears because of their crisp and juicy apple like consistency 
• Asian pears, unlike European pears, ripen on the tree.
• They are are ready for harvest when you easily remove them from the spur or branch by slightly lifting and twisting them.
• Asian pear is a fruit from the tree with the scientific name Pyrus pyrifolia.