10 Questions You Should to Know about Yellow Asian Pears

My asian pears (I have a 20th century tree) are not "lifting" and coming off the tree, so I used the clippers to cut one off. It was very sweet, but very firm. I cut about 26 off, leaving the rest on the tree. Should I leave them on or clip them off? This is my first harvest. The pears are kind of small, maybe between a golf ball and a tennis ball. I did thin them once. I thought that was enough, but I think now that it could be done at least twice.

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My asian pears (I have a 20th century tree) are not "lifting" and coming off the tree, so I used the clippers to cut one off. It was very sweet, but very firm. I cut about 26 off, leaving the rest on the tree. Should I leave them on or clip them off? This is my first harvest. The pears are kind of small, maybe between a golf ball and a tennis ball. I did thin them once. I thought that was enough, but I think now that it could be done at least twice.

Little known a decade ago, Asian pears have become very popular, particularly at farmers markets. You can find as many as nine or 10 different varieties. Some late-season favorites include: Shinseiki, which has a very crisp texture and a flavor like honey, walnuts and flowers; 20th Century, another crisp pear that tastes like a sparkling combination of apples and citrus; Kosui, which has a vanilla undertone; and Chojuro, a buttery Japanese pear with a caramel sweetness.

How to choose: Asian pears feel hard as rocks, but they actually bruise quite easily. Russet varieties should be deep golden brown; smooth-skinned round fruit should be yellow, not green, and smooth-skinned pear-shaped fruit will be pale green.

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How to store: Asian pears need to be refrigerated.

How to prepare: You can cook Asian pears, but they are probably at their best eaten out of hand, to appreciate their delicate flavor.

If you want to learn more, please visit our website Are Asian Pears Good for You.

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