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In fact, Asian pears are sometimes called apple pears, nashi, or Japanese pears. They have a round shape and crunchy texture. Unlike other pears on this list, Asian pears are better for eating raw ...
Pyrus pyrifolia is a species of pear tree native to southern China and northern Indochina that has been introduced to Korea, Japan and other parts of the world. [1] The tree's edible fruit is known by many names, including Asian pear, [2] Persian pear, Japanese pear, [2] Chinese pear, [2] [3] Korean pear, [4] [5] [6] Taiwanese pear, apple pear, [7] zodiac pear, three-halves pear, papple ...
Any variety of pear can be frozen, but stick to the kind you might use for a homemade pear crisp or apple-pear pie. Resist the urge to eat the pears right away so you can savor them throughout the ...
Bosc Pear, from The Pears of New York (1921) by Ulysses Prentiss Hedrick [1] The Beurré Bosc or Bosc is a cultivar of the European pear (Pyrus communis), originally from France or Belgium. Also known as the Kaiser, it is grown in Europe, Australia, British Columbia and Ontario, Canada, and the U.S. states of California, Washington, and Oregon.
This fall, step outside the (apple) box—pears make the perfect addition to pies, tarts, crisps, and more. ... Get the Roasted Pears recipe from Good Housekeeping. mike garten .
Pears are fruits produced and consumed around the world, growing on a tree and harvested in late summer into mid-autumn. The pear tree and shrub are a species of genus Pyrus / ˈ p aɪ r ə s /, in the family Rosaceae, bearing the pomaceous fruit of the same name. Several species of pears are valued for their edible fruit and juices, while ...
Anatomy of apple pome compared to a pea pod. Botanically, a fruit is derived from a carpel; apples normally have five carpels, while a pea pod is a single carpel.The flesh of the apple is derived from the swollen receptacle that surrounds the carpels.
You can use spices such as one whole cinnamon stick, four to five slices of fresh ginger, six to eight pods of cardamom, two star anise, or (my favorite) a whole vanilla bean during the long poach.