Asian pears- what's the attraction?

Question

I've tried them from the Asian market, the orchard, the grocery store, and I really don't think I care for Asian pears. Good texture, nice and juicy, no flavor, no sweetness. Kind of like eating a jicama, when you get one of those that's nice and sweet, only I think those jicamas have more flavor.

If you love them, tell me what it is about them that draws you to them. I'm not looking to trash anybody's taste, just curious. I feel the same way about spaghetti squash, by the way, don't understand the attraction.

Answer

Asian pears have gotten ridiculously expensive, but my draw to them is their high water content. Next to watermelon, these little guys pack quite a bit of H2O. If an Asian pear is ripe, the taste is really good, tasting almost like a weak rum. But, if an Asian pear is under ripe, you wish you hadn't spent the money. Tasteless.

Answer

Appears that you've yet to have s good ripe Asian pear. 

The goods one are, like you say, crisp, juicy and with a nice crunchy texture. But beyond that the good ones are not only sweet but sweet like honey would be sweet if infused with honeydew melons.

Answer

You're not getting the right ones then, based on your description... The ones we get at our local farmers market are incredibly aromatic and super sweet. To the point where I only get them for the kids because I tend to like less sweet fruits. I can see the comparison to jicama, but a good asian pear should be sweeter and more fragrant.

Re spaghetti squash, i totally agree!

Answer

Sweetness, perfume, juiciness, even the slightly grainy/fibrous chew is fun. They're lovely dehydrated. That said, last 2-3 years I've been disappointed with the flavor of supermarket finds, don't know if new varieties are being grown that maybe ship and store better but don't taste as good (a.k.a. "square tomato syndrome" lol")?

Answer

I actually agree with you. I think you are referring to these following, right?

Crystal pears:

http://www.shockinglydelicious.com/wp-content/uploads/2012/11/IMG_3281-001.jpg

I don't dislike them, but they are not my favorite pear. There are other Asian pears, like Chinese white pear and Xinjiang pear which I like better.

http://www.naturespride.eu/uploads/tx_npdata/Ya-Pear-2_01.jpg

http://i03.c.aliimg.com/img/ibank/2014/721/429/1839924127_1163382398.310x310.jpg



While I like these so called Asian pears,

Answer

i hate spaghetti squash, so more for everyone else who likes it!

but in my experience asian pears, or nashi in japanese, are sweet, with a flavor like a cross between ripe honeydew melon and a honeycrisp apple. the crunch, tender skin, juiciness, and (when ripe) sweetness are what i like. they excel in a salad; try sliced thin on baby greens/herbs mix with a light dressing (i use olive oil, white balsamic or champagne vinegar, a splash of lemon, some sugar, and finish with cinnamon, nutmeg, allspice and ginger powders shaken up in a mason jar. sometimes i even add a little raspberry jam or apple cider/juice - weird i know but i swear it's good!), toasted almonds, goat cheese, and possibly dried cranberries. if ripe they're fantastic eaten straight; they also "pear" (sorry...) beautifully with beef (savory; think lettuce wraps, marinades, etc), or on the sweet side oatmeal or yogurt (try adding slivered almonds, honey, cinnamon and milk/milk substitute of choice with chopped asian pear to either medium). I use them with or in kalbi/bulgogi preparations, in japanese curry, in cold noodle dishes, in slaw (dress lightly, but include sesame...), chopped and mixed with maple syrup to top waffles/pancakes/yogurt/oatmeal/cereal, lightly pickled (make sure to add enough sugar and use a mild vinegar!), sliced alongside a gouda, havarti, or similar mild creamy cheese as the fruit element on a cheese plate (i recommend using hazelnuts, almonds, or pecans as the nut element - if possible try to toast the nuts lightly first), and more. i adore asian pears!

Answer

That Asian pears are not as gooey-sweet as Bartletts or Boscs is part of their appeal to me. No, even the best ones do not drip with juice. I would describe the taste as crisp, clean and refreshing. The sugar doesn't coat the palate. And of course the texture is crisp and crunchy.

I also find Asian pears preferable to Western varieties because they do not get overripe as quickly. I take them with me in my briefcase to work or in a backpack on a hike. Even after having been exposed to warm temperatures in an enclosed bag for hours, they do not get mushy.

Answer

I don't care for them much, either. Other than the crispness, they're sugar-watery to me.

Answer

I love Asian pears' crisp honeyed flavor.

Spaghetti squash, meh

Answer

Interesting - the ones I get are delicious; sweet without being cloying, and a delicate, fresh flavour. Way more flavour than jicama, which I find needs lime juice and salt to jazz it up. 

My husband was actually commenting while we were eating on for dessert that it can be difficult to find ones that aren't too sweet, compared to the ones from his childhood. 

I do find that with some fruit, freshness and ripeness make a huge difference. I didn't get the appeal of starfruit until I had properly ripe, local ones (which are delicious). I don't eat cherries anymore because the imported ones are so flavourless, and I suspect I'll feel the same way about mangoes and pineapples.

Answer

I also find them to be very flavorful and sweet, at least the large Korean variety I get in October.
I have to admit that the store bought do pale in comparison to what came from my accidental pear tree this past fall (first year it has produced).

Answer

My mom is Taiwanese and I've been eating them forever. They are a delicate fruit that if prepared right is refreshing and quite delicious. Peel them and cube the fruit. Soak in salted water to enhance the sweetness then drain and refrigerate. They are considered very healthy and to have health properties. Whenever sick my mom would bring me one if they were available.

Answer

Tried my first Asian Pear this morning, from a Farmer's Market. They felt hard as a rock and I thought I'd have to ripen them, then researched and found out they're ready to eat as soon as they come off the tree. I like the mild, almost bland flavor, and love the texture/crunchiness -- they're not sloppy like "regular" pears. (And I agree, they are rather similar to a jicama.)

Answer

I'm reminded a bit of jicama , as well, when talking Asian pear. Subtle but refreshing and an excellent itm to mix with bolder flavors, as Eatingjoy points out.

Answer

They are the Delicious apple of the pears: sweet, watery, flat, and virtually no flavor character. Tried them once. Never again.

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Asian pears- what's the attraction?

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