The skin of an Asian pear is edible. The skin tends to have a rougher texture than most other types of pears, and it tends to be a tan color. More »

To determine whether an Asian pear is ripe, consider its color, skin thickness, smell and taste. An Asian pear is ripe when it is sweet and juicy and has crisp flesh. More »

Asian pear trees with brown, curling leaves are most likely infected with fire blight bacteria and can be treated with white vinegar, according to SF Gate. Spraying the plant every two weeks with a solution of 6 cups wat... More »

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To cut a pear, use a knife to separate it into two halves, then cut each half in half again. Remove the seeds and cut each quarter in half one more time to create slices. You may also dice the slices if you wish. More »

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The Yali, or Ya Li pear is an Asian pear, indigenous to northern China. Yali pears, which are larger and rounder than European varieties, have easily bruised, thin, greenish-yellow skin and crisp, juicy white flesh, whic... More »

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Some pear varieties include Bosc, Anjou, Bartlett, Seckel and Concorde pears. Anjou and Bartlett pears come in both red and green varieties, but the colors can be used interchangeably in recipes. More »

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The carbohydrates found in a single pear vary with the size of the fruit. A small pear, weighing approximately 148 grams, contains about 22.5 grams of carbohydrates; by comparison, a large pear weighing roughly 230 grams... More »

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