They have been cultivated for more than 2, years in China, where more than 3, cultivars are currently grown. They have also been grown in Japan since at least the 8th century. Asian pears have been in America for about years, first used as ornamentals and later to hybridize with European pears for fire blight resistance. They become mushy and flavorless when cooked due to high moisture content.
The firm skin can be golden yellow, green, or bronze and may be smooth, have some russeting, or covered in visible lenticels or pores. The flesh is ivory to white and is crunchy, juicy, and creamy with a central fibrous core encasing several small, brown-black seeds. When ripe, Asian pears are crisp with a sweet, floral flavor, low acidity, and a fragrant aroma.
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