Asian pears (Pyrus pyrifolia) are native to Japan and China, where they have been grown for more than 3,000 years. While their flavor and appearance may be reminiscent of European pears, Asian pears developed from a different species.
These fruits can be divided into two main groups. Japanese pears (also called nashi) are better adapted to warm climates. They are round with russeted skin and sweet, juicy flesh. Chinese pears (ya li) are more cold-hardy and are shaped more similarly to European pears, tapered at the top and rounder at the base.
The first Asian pears in North America landed in Queens, New York, in 1820. The biggest influx of Asian pears in the States came later in the century, on the West Coast, brought by Asian immigrants during the Gold Rush. They were originally grown only in home gardens or appreciated as ornamental plants, but eventually found added value for their resistance against fire blight, a common disease threat to established European pear crops. Asian and European pears were hybridized to create varieties that were more disease resistant.
Asian pears are appreciated for their unique texture and delicate flavor. However, much of the tending and harvesting is best done by hand, which has kept them from reaching the commercial volumes of their European counterparts.
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