Fragrant Pear from China is a Crunchy Treat

It is a small oval fruit- just slightly larger than a kiwi, usually green or yellow in color. It may have a reddish blush. It is called "fragrant" because it has a more floral scent than European pears. The differences have been confirmed chemically; different phenolic compounds (having carbon rings) are present. Botanically, pears are related to apples and roses; all are pomes. This can be recognized by the small remnant of the sepals on the non-stem end.

Western China exports over two-thirds of the world supply of this particular pear. Usually, each pear is handled individually, wrapped in tissue and inserted into a foam sleeve to protect it during shipment. Only the Fragrant Pear and the Yali (Ya) Pear have been approved for import from China. An extensive pest analysis was conducted by the US Department of Agriculture before import was allowed. These studies are always important to try to prevent additional insects or diseases from entering this hemisphere/country. Such pests may have no natural controls here, and can devastate native trees or herbaceous plants.

Asian pears are ready to eat from harvest and remain crunchy. European pears ripen after harvest to become soft and develop a texture sometimes called "buttery." Because this fruit remains firm, like an apple, it can be stored in the same way for up to a year.

The Pyrus ussuriensis is considered the finest of all by the Chinese, and is therefore handled with such great care. They are grown west of the Gobi Desert, along the ancient route of the Silk Road, at the junction with areas which grow Bartlett and Bosc pears. Chemical analysis, in 2001, indicated that they are a cross between the firm Asian species and the soft European pears.

Recently, I was given one of these pears. I could definitely smell the mixture of typical pear and floral scents. The skin is thin and can be eaten. It was indeed crunchy, somewhat like a soft apple, and it also had the grainy pear texture. It was very good, and I ate it for breakfast.

What can you do with this, besides eat it raw? I think it would work well in any pear recipe, particularly ones where you don't want the pear to end up mushy.

Flavors that go well with pear:

pear & cheese (try Gorgonzola)

pear & avocado

pear & almond

pear & nutmeg

Really good pear recipes that have become family favorites:

Winter Fruit Cobbler

Oatmeal-Pear Lowfat Muffins

1 c quick oats (divided)
2 c white flour
½ c whole wheat flour
½ c sugar
1/4 c Splenda
1 T. baking powder
1 t. baking soda
½ t salt (optional)
1/4 t cinnamon
1/4 t allspice
2 c chopped ripe pear
3/4 c lowfat buttermilk or sour milk
1/3 c lowfat cottage or ricotta cheese
1/4 c vegetable oil
1 T vanilla extract
1 egg plus one egg white or 3/8 c egg substitute

With all muffin recipes, have the pans prepared ahead of time (See How to Bake Muffins that Won't Stick to the Pan). Muffins need to be mixed quickly, and only until the dry ingredients are moistened, and put immediately into the cups.

Combine ½ c of the oats and the remaining dry ingredients. Stir in the pears. Make a well in the center of the mixture. Combine all the liquids in a bowl and pour it into the well. Stir in with a fork, just until moist.

Divide into 18 standard muffin cups, and sprinkle the tops with the remaining oatmeal. Bake at 400 F for 18 minutes.

A few recipes that look good, but I haven't tried them:

Pear and Pumpkin Soup

Rustic Pear Tart

Pear Charlotte

Amaretto Pear Crumble

References:
New York Times, "From Silk Road to Supermarket"
USDA, "Importation of Fragrant and Ya Pear Fruit from China into the United States"
Journal of Agricultural and Food Chemistry, "Phenolic Compounds and Chromatographic Profiles of Pear Skins"