Pyrus pyrifolia is a species of pear tree native to East Asia. The tree's edible fruit is known by many names, including: Asian pear, Chinese pear, Korean pear, Japanese pear, Taiwanese pear, zodiac pear, and sand pear. The fruits are not generally baked in pies or made into jams 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. So if you like this video don't forget to LIKE, SHARE, SUBSCRIBE!
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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. In cooking, ground pears are used in vinegar- or soy sauce-based sauces as a sweetener, instead of sugar. They are also used when marinating meat, especially beef.
In Korea, the fruit is known as bae (배), and it is grown and consumed in great quantity. In the South Korean city of Naju, there is a museum called The Naju Pear Museum and Pear Orchard for Tourists (나주 배 박물관 및 배밭 관광체험). In Australia, these pears were first introduced into commercial production beginning in 1980.
In Japan, fruit is harvested in Chiba, Ibaraki, Tottori, Fukushima, Tochigi, Nagano, Niigata, Saitama and other prefectures, except Okinawa. Nashi (梨) may be used as a late Autumn kigo, or "season word", when writing haiku. Nashi no hana (梨の花, pear flower) is also used as a kigo of spring. At least one city (Kamagaya-Shi, Chiba Prefecture) has the flowers of this tree as an official city flower. In Nepal and the Himalayan states of India, they are cultivated as a cash crop in the Middle Hills between about 1,500 and 2,500 meters’ 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.
⟹ Asian pear | Pyrus pyrifolia | Fruit Review
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⟹ Asian pear | Pyrus pyrifolia | Fruit Review
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