Pyrus pyrifolia

Pyrus pyrifolia
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Rosids
Order:	Rosales
Family:	Rosaceae
Genus:	Pyrus
Section:	Pyrus sect. Pashia
Species:	P. pyrifolia
Binomial name
Pyrus pyrifolia (Burm.f.) Nak.
Synonyms[1]
List Pyrus arakiana Koidz. Pyrus asakeensis Koidz. Pyrus autumnalis (Siebold) Koidz. Pyrus babauttiagi Koidz. Pyrus cuneata Koidz. Pyrus higoensis Koidz. Pyrus incubacea Koidz. Pyrus kiushiana Koidz. Pyrus kleinhofiana Koidz. Pyrus lakuhokuensis Koidz. Pyrus lasiogyna Koidz. Pyrus lindleyi Rehder Pyrus nehiyamadonis Koidz. Pyrus pseudocalleryana Uyeki Pyrus pseudouipongensis Uyeki Pyrus pyrifolia var. talyschensis Gladkova Pyrus saidaeana Koidz. Pyrus serotina Rehder Pyrus sinensis Lindl. Pyrus sohayakiensis Koidz. Pyrus tajimaensis Koidz. Pyrus tambana Koidz. Pyrus tobisimensis Koidz. Pyrus togashiana Koidz. Pyrus tsuchiyana Koidz. Pyrus tungusiana Koidz. Pyrus uipongensis Uyeki Pyrus umemurana Koidz. Pyrus uyematsuana Makino Pyrus yohrohensis Koidz.

Pyrus pyrifolia is a species of pear tree native to southern China and northern Indochina that has been introduced to Korea, Japan and other parts of the world.^[1] The tree's edible fruit is known by many names, including Asian pear,^[2] Persian pear, Japanese pear,^[2] Chinese pear,^[2][3] Korean pear,^[4][5][6] Taiwanese pear, apple pear,^[7] zodiac pear, three-halves pear, papple, naspati and sand pear.^[2] Along with cultivars of P. × bretschneideri and Pyrus ussuriensis, the fruit is also called the nashi pear.^[8][9] Cultivars derived from Pyrus pyrifolia are grown throughout East Asia, and in other countries such Pakistan, Nepal, Australia, New Zealand, and America. Traditionally in East Asia the tree's flowers are a popular symbol of early spring, and it is a common sight in gardens and the countryside.

Asian pears

Nashi pear (Pyrus pyrifolia)
Nutritional value per 100 g (3.5 oz)
Energy	176 kJ (42 kcal)
Carbohydrates	10.65 g
Sugars	7.05 g
Dietary fiber	3.6 g
Fat	0.23 g
Protein	0.5 g
Vitamins and minerals Vitamins Quantity %DV† Thiamine (B1) 1% 0.009 mg Riboflavin (B2) 1% 0.01 mg Niacin (B3) 1% 0.219 mg Pantothenic acid (B5) 1% 0.07 mg Vitamin B6 1% 0.022 mg Folate (B9) 2% 8 μg Choline 1% 5.1 mg Vitamin C 4% 3.8 mg Vitamin E 1% 0.12 mg Vitamin K 4% 4.5 μg Minerals Quantity %DV† Calcium 0% 4 mg Magnesium 2% 8 mg Manganese 3% 0.06 mg Phosphorus 1% 11 mg Potassium 4% 121 mg Sodium 0% 0 mg
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[10] except for potassium, which is estimated based on expert recommendation from the National Academies.[11]

The fruits are not generally baked in pies or made into jams because they have a high water content and a crisp, grainy texture, very different from the European varieties. They are commonly served raw and peeled.^[12] The fruit tends to be quite large and fragrant. When carefully wrapped, having a tendency to bruise because of its juiciness, it can last for several weeks (or more) in a cold, dry place.