Asian pears are native to China and Japan and have been cultivated for over 3,000 years. Asian pears widely range in size and shape, depending on the variety. 

Regardless of the variety, Asian pears frequently have textured, semi-rough skin displaying prominent lenticels across the firm surface. Underneath the skin, the ivory to white flesh is crisp, aqueous, and slightly grainy with a central, fibrous core containing several small, black-brown seeds. Asian pears are aromatic and have a sweet-tart flavor with delicate floral notes and low acidity. It is important to note that Asian pears retain their firm texture once picked and will not soften when kept in storage. The fruits are fully ripened on the tree, and once harvested, they can be immediately consumed.

Asian pears are available in some regions at the beginning of summer, but the fruit’s peak season is in the early fall through winter.

The name Asian pear is a general descriptor used to encompass thousands of varieties of pears native to Eastern Asia, each varying slightly in shape and color. Asian pears are known by many names, including Nashi, Japanese pear, Sand pear, Chinese pear, and Apple pear, and unlike European pears, Asian pears ripen on the tree and maintain their crisp texture long after being picked. In global markets, Asian pears are traditionally more expensive due to their extensive cultivation requirements. Asian pear trees are highly prolific and must be thinned by hand to produce robust crops. The fruit also easily bruises and discolors, requiring many varieties to be wrapped in foam net bags to protect the delicate skin. In the modern-day, Asian pears are highly favored for their crunchy texture and subtle, sweet flavor and are globally increasing in cultivation.

Fresh fruits from mid June to October

From late October to early May, fruits will be stored in the cold storage, thus Chinese pears can be supplied all year round.