What in the World is an Asian Pear?

Curious about what makes an Asian Pear stand out? You're in the right place! Let's break down the fascinating attributes of these unique and exotic fruits.

What defines an Asian Pear? To clarify, all pears share a common origin in western China. However, the pear family tree diverged when some pears were carried westward, evolving into familiar varieties like the Bartlett pear. Meanwhile, other pears traveled east to Korea and Japan, developing a rounder shape and a crispier texture.

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A Historical Look at Asian Pears

Asian pears have been symbols of prosperity and fortune in China for centuries, initially enjoyed by the noble and wealthy. Today, they are among the most popular fruits across Asia. They first arrived in America around 1850, brought to California by Chinese laborers. Now, there are thousands of different varieties, and in the United States, these pears are also called apple pears, nashi pears, sand pears, Chinese pears, Japanese pears, and Korean pears.

What Sets Asian Pears Apart?

"There are only ten minutes in the life of a pear when it is perfect to eat." – Ralph Waldo Emerson. This saying highlights a key difference: Asian pears are ripe while still firm, unlike Western pears that ripen off the tree.

Asian pears come in various skin tones from greenish-yellow to pale bronze and have a rough texture with a matte speckled finish. The flesh is white, juicy, and crunchy, similar to an apple, and they can be stored for a month or more when refrigerated.

Their crisp texture makes them ideal for salads and cooking, as they maintain their structure better than typical pears.

Some Asian Pear varieties available in Connecticut at Lyman Orchards include:

20th Century Asian Pear

The 20th Century Asian Pear, created in Japan during the early 1900s, is extremely popular. It has a similar aroma to a pear but is as firm and crisp as an apple. The fruit is large with smooth, green skin, and its flavor is exceptionally sweet and juicy.

Shinseiki Asian Pear

The Shinseiki Asian Pear is another top variety in Japan. It is round and light greenish-yellow, also known as the "apple pear" because of its appearance. Shinseiki pears are mildly sweet with crisp, white flesh.

Hosui Asian Pear

Considered the "best tasting Asian pear," the Hosui Asian Pear is large and round with a golden-brown color. It has a mildly sweet flavor with a touch of acidity, and its name translates to "much water," indicating its juicy flesh. This variety is great for eating fresh or in cooked dishes.

Niitaka Asian Pear

The Niitaka Asian Pear is a large, round pear with yellow-green skin and white flesh. Known for its sweetness and crisp texture, this versatile pear is excellent for both fresh eating and canning.

Lyman's Asian Pear Season stretches from mid-August to late September, but it's always wise to call ahead at 860-349-6015 before visiting. Weekdays typically have lighter crowds. For the most up-to-date information, check out our 2022 Pick Your Own procedures.

For details on traditional pear varieties, visit our Pick Your Own Pear page.

While at Lyman Orchards, enjoy the 2022 Lyman Orchards Ben Franklin Corn Maze, which is open from September 3 to November 6!

Don't forget about the 1741 Hard Apple Cider available at our 1741 Pub and Grill and various local stores and restaurants, or enjoy our non-alcoholic cider at The Apple Barrel Farm Market!

We look forward to hosting your Asian Pear picking adventure. Thank you for supporting Lyman Orchards, a unique "agritainment farm" in Connecticut. Alongside farming, we offer golfing, dining, entertainment, and retail experiences. After picking apples, visit the 1741 Pub & Grill or the Apple Barrel Farm Market for a bite to eat. Also, explore Lyman Orchards Golf for your golfing needs. There’s always something happening at Lyman Orchards—check our events page regularly!

James Beutel, UC Farm Advisor, Solano Co. 1990. Asian Pears. p.304-309 in: Advances in New Crops. Proceedings of the First National Symposium on New Crops held October 23-26, 1988 in Indianapolis, Indiana. J. Janick and J.E. Simon (eds.). 1990. Timber Press, Portland, Oregon.

Introduction

Asian pears encompass a broad range of pears known for their crisp texture. They can be eaten right after harvest or stored in cold storage for several months. This makes them more appealing to some than European pears, which are typically served soft and juicy after a week out of storage. Unlike European pears such as Bartlett or Comice, Asian pears maintain their texture post-picking. Often called apple pears, they are crisp and juicy like apples but have their own unique texture. Other names include salad pears, Nashi (Japanese for "pear"), Oriental, Chinese or Japanese pears (Nihonnashi). All modern Asian pears are selected seedlings or hybrids within the species Pyrus serotina.

Asian pears have been grown commercially in Asia for centuries. Japan produces about 500,000 tons of these pears annually, with some being exported to the U.S. during October and November. China and Korea also grow and export these pears to the United States and Canada.

Production Areas and Acreage

New Asian pear plantings in California are mainly in Fresno, Tulare, and Kern Counties, with older plantings in Placer and Sacramento Counties. New plantings are also emerging in the Sacramento Valley. In Washington, you can find them in Yakima and Wenatchee, and in Oregon's Hood River and Willamette Valley. Recently, Asian pears have also been planted in New Zealand, Australia, Chile, France, and the eastern and southeastern United States.

It is estimated that 4,000-5,000 acres of Asian pears are planted across California, Oregon, and Washington. Most trees are just beginning to produce fruit, with the majority of recent plantings starting in 1981. Since 1984, about 100,000 Asian pear trees (covering 500 acres) have been planted annually in California.

Rootstocks

Asian pears grow well on various rootstocks including Pyrus betulaefolia, P. calleryana, P. serotina, P. ussuriensis, and P. communis (Bartlett, Old Home x Farmingdale, or Winter Nelis seedlings). P. betulaefolia is commonly preferred for its vigor, large fruit production, and tolerance to wet soils. However, its cold-hardiness varies depending on the seed source. While all rootstocks perform adequately in California and warmer parts of Oregon, special cold-hardy strains of P. betulaefolia are required in Washington. In the Pacific Northwest, the Old Home x Farmingdale series (O.H. x F #69, #87, #40) are favored for their resistance to pear decline and fire blight. Japanese pear varieties are often dwarfed about 50% on P. communis rootstock; hence, California growers prefer P. betulaefolia to avoid issues like "hard-end" that arise when P. serotina is used as a rootstock. Are you interested in learning more about Yellow Asian Pear Wholesale? Contact us today to secure an expert consultation!

Spacing and Planting

There is no standardized spacing for Asian pears along the West Coast of the U.S. Plantings range from 7 ½ by 15 feet (380 trees per acre) to 15 by 20 feet (140 trees per acre), depending on soil type, rootstock, and grower preference. Typically, 200 trees per acre with rows spaced 12 feet apart and 17 to 18 feet between rows is a good planting pattern for balanced production and minimal crowding.

Large, mature trees in California can cover a soil area of 150 to 225 square feet, while smaller, dwarf trees cover 25 to 49 square feet. Adequate space around each tree is essential for proper light penetration and equipment maneuverability. Recommendations suggest planting 145 to 200 trees per acre for vigorous varieties and 300 to 400 trees for dwarf types.

Pollination & Bloom Period

Asian pear varieties are partially self-fruitful but yield better when two or more varieties are planted together. 20th Century or Shinseiki are known to set good crops alone in large blocks in Fresno and Tulare counties. In cooler regions, cross-pollination by European or other Asian pear varieties is necessary. Cross-pollinated fruits tend to be larger and rounder than those with few seeds due to inadequate pollination.

No definitive guidelines exist for the proximity of pollenizers or the use of bees in California. It's suggested that every 4 to 8 rows of a single variety include a pollenizer row, or plant a block of 4 to 8 rows of a second variety adjacent to the first. Bees can be utilized at a density of one to two hives per acre. Early-blooming varieties like Ya Li, Tsu Li, and Seuri should be planted together for compatibility. Most Japanese and hybrid varieties bloom later. Note that Niitaka is pollen-sterile, Kikusui doesn't pollinate 20th Century, and Seigyoku and Ishiiwase are poor pollenizers. Most other varieties pollinate each other. Over-pollination necessitates more fruit thinning for proper sizing.

The early blooming Chinese varieties Ya Li, Tsu Li, and Seuri bloom 10 to 14 days before Bartlett, reaching full bloom in early to mid-March in California's San Joaquin and Sacramento valleys. Chojuro is the earliest flowering Japanese variety, blooming along with Anjou or Winter Nelis. Late blooming varieties like 20th Century and Okusankichi synchronize with Bartlett. Japanese and Chinese hybrids Shin Li and Dasui Li bloom late in the Japanese flowering season.

Winter Hardiness

20th Century Asian pear trees are about as winter-hardy as Bosc pears, tolerating around -20°F, but they are less hardy than Bartlett and Anjou. Rootstock tolerances vary: P. calleryana can handle 10°F, P. betulaefolia can withstand 0 to -10°F, and P. communis and P. serotina can tolerate down to -30°F.

Training and Pruning

In California, Asian pears are usually trained into a vase shape. This involves heading nursery trees to about 25-30 inches at planting and selecting 3 to 4 main limbs during the first year. These limbs are headed back by about 50%, leaving 12 to 24 inches of growth. The second year, secondary limbs are headed back to 30-36 inches, resulting in 6 to 10 low secondary limbs. If tree growth is excessive, pruning should be reduced to encourage fruit spur development.

Most fruit is borne on spurs on 2 to 6-year-old wood, although the terminal bud on one-year-old wood will also set fruit. Older wood and spurs yield smaller fruit than those on 2 to 4-year-old wood. Pruning cuts and excess spurs should be removed smoothly to avoid damaging the fruit. The best fruit sizes are achieved on 1 to 3-year-old spurs on wood that is 1 to 2 inches in diameter. Pruning encourages several limbs with wide angle branches off main scaffold limbs. Limb spreading to open tree centers may be necessary. Pruning cuts should be made with the last bud facing downward and outward to force new growth to develop more horizontally before turning upward.

Outside California, trees are often grown as central leaders, similar to apple trees. This involves minimal or no heading, selecting wide angle limbs as framework limbs off the central leader. The resulting tree resembles a Christmas tree. Maintaining individual tree spacing and avoiding tight hedgerows is advised for good fruit quality and long-lived orchards.

In places like New Zealand, most 'Nashi' trees are central-leader trained. Japan uses a flat-topped training system called "tanashitate," where trees are supported by cables and wires suspended from tall poles. This system is preferred for wind protection and ease of performing hand labor in pear production.

In California, trellis-supported Asian pear orchards are occasionally used, with the Tatura 'V' system being the most common. Trellis costs range from $2,000 to $3,000 per acre but support trees well and expose fruit to sunlight for good color development.

Diseases and Pests

• All Asian pear varieties except 'Shinko' are susceptible to fireblight (Erwinia amylovora). They are as vulnerable as European pear varieties. Growers often spray antibiotics like Streptomycin or Terramycin during bloom and when conditions favor fireblight (average daily temperatures over 60°F with rain or dew). Antibiotic sprays are needed in April, May, and post-harvest. Varieties ending in "sui" like Hosui may show leaf burning at high rates of Streptomycin. Removing diseased limbs is crucial, cutting 1.5 to 2 feet below the strike area to prevent spreading. Frequent sterilization of pruning tools is important to avoid spreading bacteria. Tools should be washed and oiled daily due to the corrosive nature of disinfectant solutions.

• In colder spring seasons, Asian pears are prone to bacterial canker (Pseudomonas syringae).

• Planting trees too deep may cause crown rot (Phytophthora sp.).

• In Japan, black spot (Alternaria kikuchiana) severely damages fruit, but this disease isn't present in the U.S. Bagging is required for certain yellow-skinned varieties.

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• Scab is an issue in Japan but not the same species found in California on Bartlett pears and apples.

• Codling moth (Carpocapsa pomonella) is a serious pest requiring 3 to 4 well-timed sprays. The materials used are similar to those for apples and domestic pears. Thinning clusters to single fruit reduces infestation.

• Pear psylla (Psylla pyricola) causes sticky fruit and requires at least one delayed dormant spray.

• Various stink bugs and plant bugs cause hard, tan-colored spots under the pear's flesh.

• Two-spotted spider mites are especially harmful if the trees are water-stressed. Mite sprays before harvest and frequent irrigation are essential.

Irrigation and Nutrition

Frequent irrigation is essential for large fruit size, but excessive vigor can make fireblight control more challenging. Avoid over-irrigation on poorly drained soils, as excess moisture induces iron deficiency, turning leaves yellow. Nutrient needs are similar to other fruit trees. Acidifying soil with sulfur helps overcome iron deficiency. Dwarf rootstocks need more nitrogen than vigorous ones.

Fruit Thinning

Heavy thinning is required to ensure good fruit size, annual cropping, and to prevent limb breakage. All thinning is done by hand since chemical methods are unreliable. Some growers thin by cutting all but 2 to 3 flowers per cluster. Most wait for fruit set and then remove all but 1 or 2 fruits per spur. Thinning should be done before the first codling moth spray, and a second thinning may be necessary before the second spray for varieties that are hard to size. Proper thinning usually requires two passes to space fruits 4 to 6 inches apart. Thinning up to 30 days before harvest can benefit size, but early thinning is crucial for annual bearing and good fruit size. Thinning typically takes 30 minutes to an hour per tree. Trees aged 4 to 5 years can produce good fruit sizes with about 100 fruits per tree after thinning.

Harvest and Maturity

In California, harvest season spans from mid-July through September, with some varieties available earlier or later. Washington State and Japan harvest from August to October. Most growers use taste and color to determine harvest time. A sugar content over 12.5% and fruit pressure of 8 to 11 pounds are usually adequate. Unlike European pears, fruit pressure is less reliable for determining maturity in Asian pears. Russet fruit changes from green to brown, and green fruit changes to yellow. Sugar content and color are better indicators. Some Chinese and hybrid types remain green at maturity.

Careful handling during harvest is essential to minimize bruising and damage. Over-mature fruit shows signs of handling, while under-mature fruit is poor in flavor. Three color picks are often necessary to get mature fruit.

In the packinghouse, fruit should be placed on wide, slow-moving belts for easy distribution to packers. Fruit should be padded within boxes to prevent rolling during transit. Open