Asian pear season
Apples, pears, persimmons, pomegranates, there is no shortage of fruits in the fall. But perhaps none sum up the sweet, honeyed flavor of the season as much as an Asian pear. While we tend to lump them all into the same category, the differences among the popular varieties are at least as significant as those among the various apples. 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.
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Asian pear season in the US hitting its peak
How to Eat an Asian Pear - Eat Like No One Else
September marks the start of the peak season for domestically-grown Asian pears in the United States. California is a big contributor to this volume, but there are also other notable local deals in states like Pennsylvania and New Jersey. This year's California crop began a little later than usual. California is in peak season during September and October and we will have availability from here until the end of October when we switch back to containers from Chile. Ahern said Chilean Asian pears arrive on both coasts, and these pears are available for much of the year.
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How to Eat an Asian Pear
E ats like an Apple, Tastes like a Pear. Their shape is round and, depending on the variety, their skin color is pale yellow, gold, tan or russet brown. Asian Pears are perfect for eating out of hand as a delightful snack.
Of all the tree fruits we grow, my favorites are the Asian pears. The small trees top out at only 12 to 20 feet m tall, making them easy to maintain. Plus, they always make a good crop. Sometimes called Nashi pears or apple-pears, crisp and juicy Asian pears are delicious fresh, and even better when dried into sweet, chewy morsels.
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