Duck pear, snow pear, crispy pear, beer pear...do you understand these pears?

The most special fruit in autumn is the pear! But when you go to the supermarket, you may be a little confused: some pears are huge, some are small; some are yellow-green, some are earthy brown; in terms of taste, some are delicate, some are rough, some are sour, some are sweet... What are the differences between the various types of pears?

Duck pear and crystal pear are the most refreshing

Yali pear is one of the oldest fine varieties in China , with a cultivation history of about 200 years. It belongs to the white pear system. The fruit of Yali pear is obovate, with a duck head-shaped protrusion on the top and rust spots near the stem. The skin of Yali pear is generally yellow-green, and after storage, it turns light yellow. The fruit of Yali pear cultivated in bags is yellow-white, also known as crystal Yali pear or crystal pear.

The sugar content of duck pear is low, and it is sweet and refreshing, and it can relieve greasiness. If you feel that your stomach is overloaded, eat duck pears. The duck pears in Botou, Hebei and Yangxin, Shandong are the most famous.

Snow pear is the best choice for diet therapy

Snow pear is one of the local specialties of Hebei Province, mainly distributed in the south-central part of Hebei Province. Zhao County is a famous concentrated production area, so it is called "Zhaozhou Snow Pear". Locals also call it Snow Pear and "Xiangxiang Pear". As early as the Northern Wei Dynasty, it was a local specialty tribute to the court, and it has a cultivation history of more than 2,000 years.

Snow pear is yellow-green, with a rough surface and waxy skin . It is the largest pear on the market, weighing about 350-400 grams each. Its flesh is fine and crisp, juicy and sweet. Snow pear has a high therapeutic value. Ming Li Shizhen's "Compendium of Materia Medica" records that "Snow pear is sweet, cold and slightly sour", and has the functions of "clearing the heart and moistening the lungs, facilitating bowel movements, relieving pain and eliminating epidemics, slicing and applying to burns and fires, relieving pain and preventing rotting". So if you have a sore throat or cough and want to make pear soup, it is best to use snow pear.

Crisp pear flesh is the most crispy

Suli (also known as Gongli) is sweet and slightly fragrant, with crisp and juicy flesh. Suli fruit is nearly cylindrical, with green-yellow skin, light yellow after storage, and yellow-white after bagging. The best quality is produced in Xinjiang and Shanxi.

Pear is sweet and fragrant

Fragrant pears are distributed in Xinjiang, with Korla producing the largest amount and producing the best quality, hence the name "Korla Fragrant Pear". Fragrant pears are small, spindle-shaped or obovate-shaped. The peel is green-yellow with a blush on the sunny side and a thin peel. This type of pear has a high sugar content, is crisp and has no residue, and has a strong aroma. There has long been a saying in Xinjiang that "grapes from Turpan, melons from Hami, and fragrant pears from Korla have no residue".

Nanguo pear tastes better when it softens

Nanguo pear is small, with green-yellow skin and red blush on the sunny side. Fresh fruit is crisp, hard, sour and sweet. If left at room temperature for about 15 days, the flesh will become soft and easy to dissolve in the mouth, with a lot of juice and a particularly strong flavor. Nanguo pear is a specialty of the people in Northeast China, produced in Liaoning, and the most famous ones are produced in Anshan and Liaoyang.

Apple and pear are sweet and sour

Also called Huangguan Pear, the skin is dark yellow, the bagged fruit is light yellow, and it looks like a yellow banana apple. The flesh is crispy and juicy, sweet and sour, and has a fragrant aroma.

Fengshui pear is the most concentrated and sweet

The Hosui pear is native to Japan. Its flesh is delicate and juicy, and is particularly sweet. The sugar content is as high as 16%, and it is juicy and tastes excellent. The mature color is reddish brown, and the bagged fruit is golden yellow and translucent. The ripening period is August. However, the storage time of the Hosui pear is the shortest, and it can only be stored for about 10 days at room temperature.

Yantai pear tastes a bit floury

The scientific name of Yantai pear is Wujiuxiang, and the peel is green and yellow. After a period of time, the fruit becomes soft, has less juice, tastes sweet and sour, and is suitable for the elderly and children to eat, but cannot be stored.

An pear is the sourest and has the coarsest flesh.

Anli, also known as sour pear, is distributed in the central and southern regions of Northeast China and the Yanshan Mountain area of ​​Hebei Province. It is a specialty of Qianxi, Hebei Province. The peel of Anli is green, and turns brown after long storage. The flesh is coarse and hard, becomes soft after ripening, has a lot of juice, tastes sour and sweet, has a refreshing aroma, and is extremely resistant to storage and transportation.

The most delicate pear flesh

Conference pear is a general term for imported pear varieties, which are further divided into green conference pear, red conference pear, California conference pear, etc. The general characteristics of conference pear are that the fruit tastes best after it softens, and it is delicate, soft, sweet and juicy, with a very small core. The fruit is mostly in the shape of a gourd or a gourd, and has a variety of colors. Among them, California conference pear is the sweetest variety of pear.

By the way, strawberry is actually a strawberry and has nothing to do with pear!

Pears have a moderate calorie content. According to the Chinese Food Composition Table, pears (average) have an energy of 50 kcal per 100 grams. However, like temperate fruits such as apples and peaches, their vitamin C content is not high , only 6 mg. However, because pears are widely distributed in China, are rich in water, and have a refreshing taste , they are still a popular fruit that many Chinese people like.

I would like to remind you that Nanguo pear, Yantai pear and Beer pear are best left at room temperature for a few days until they become soft before eating. However, Japanese and Korean varieties of pears, such as Fengshui pear, will lose quality after softening and should be eaten while they are fresh.

Wu Jia