Walking through Brookshire’s last weekend, I spotted something I’d never seen, or heard of, before. And for me, that’s saying a lot. After all, I do eat voraciously. Wait! Did I say “eat?” I meant READ. I READ voraciously.
That little slip aside, the Asian pear is a sight to behold. Rounder than a traditional green pear, with a nutty-colored skin, the Asian pear has a texture more like an apple but a mild, subtle flavor.
The Asian pear is native to northern China but also grown in Japan.
A good-quality Asian pear is selected by smell rather than variations in firmness. Unlike other pears that yield to gentle pressure when ripe, Asian pears are ripe even when they are extremely firm. Select by their strong and sweet aroma. Asian pears, like green pears, are delicate and bruise easily. Ripen in a cool, dark place or refrigerate for a few days. They are meant to be eaten crunchy, not soft.