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EAT THIS IMMEDIATELY: Asian pears
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
EAT THIS IMMEDIATELY: Asian pears
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| Photo l Felicia D'Ambrosio |
| Three Hosui pears |
In season from late May through October, Asian pears come in a variety of cultivars.� The "Hosui" variety, pictured, grows to the size of a big apple, and shares the apple's characteristic round shape and crisp, juicy flesh.� Unlike European pears, which must be picked green and ripened at room temperature, Asian pears are picked ripe and are ready for eating immediately.� The Hosui's bronzy-yellow skin is overlaid with a lighter dot-matrix pattern, and will show black marks (see above) a day after careless handling.
Biting into the Hosui pear is an all-sensory experience: the crunch of the super-crisp flesh and the shock of honeyed floral sweetness that follows makes for as memorable a moment as one could hope for from produce.� Best eaten raw, the Hosui paired beautifully with a chunk of double-cream Gouda; a salty blue would also make a happy partner.
I bought mine for $2.50/lb. at the Sunday Headhouse Farmers' Market -- I believe from North Star Orchards, who also had fresh Asian pear cider on offer.
This bright taste of fall is also a stellar storage fruit.� Asian pears stored dry, at around 32 degrees Fahrenheit, will retain their juicy crunch for a month; but don't stall -- you should definitely Eat This Immediately.
totally bought those exact asian pears sunday at headhouse. awesome.
Asian pears are near the very top of my favorite produce list. And man, do I love produce.
Produce, Produce, Produce. Every day I wake up and I'm like, MAN I LOVE PRODUCE!!!! Totally hear where you're coming from, Ben. PRODUCE!
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