Asian Pear, Brown Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Pyrus pyrifolia
Nearly always eaten fresh instead of cooked, but trendy chefs are changing that pattern.
A good-quality Asian Pear is selected by smell rather than variations in firmness. Unlike other pears that yield to gentle pressure when ripe, Asian pears are ripe even when they are extremely firm.
Look for a fairly strong and sweet aroma (they will not smell as strong if they are cold).
Those originating from Japan tend to have clear yellow, brown or yellow-brown skin while those from China tend toward clear-skinned and green-yellow varieties.
Avoid Asian pears that are soft, wrinkled, have numerous scuff marks or are obviously bruised.
Handle with care, especially when fully ripe. Ripen in a cool, dark place. Pear may be refrigerated for a long time.
Asian pears won't ripen further after being picked. Some apples will convert their starches into sugar after being picked, but this is known as "curing", and is best achieved by leaving fruit in the refrigerator - never sitting at room temperature.
Asian Pears are low-fat, sodium-free, and cholesterol-free. They're also a great source of fiber and vitamin C.
Asian pears are native to China, Japan, and Korea. Common names include: : Chinese white pear, Ya pear Asian pear, apple pear, Korean pear, Japanese pear, Taiwan pear, nashi or nashi pear, sand pear, bae, or li . In South Asia, Asian pears are known as nashipati or nashpati.
Asian pears are the oldest known cultivated pear.
Asian pear trees are symbols of spring in East Asia, and is a common sight in gardens and the countryside.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013