| ASIAN PEAR BENEFITS |
ASIAN PEAR BENEFITS AND NUTRITION Asian pears are cousins to
the pears that are typically seen in grocery stores, but this fruit is
similar to an apple and its many names reflect that characteristic.
Other names that this fruit goes by are: Chinese pear, Japanese
pear, Sand, Nashi, and apple pear.
Asian Pear
Serving size 122g
Amounts Per Serving % Daily Value
Calories 50
Calories from Fat 5
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 13g 4%
Dietary Fiber 4g 16%
Sugars 9g
Protein 1g
Vitamin A 0%
Vitamin C 8%
Calcium 0%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Asian pears differ from the traditional European ones. These pears
are usually round, firm to touch when ripe, and are ready to eat after
harvest. Asian pears reach prime quality when they ripen on the tree,
like an apple and peach. These pears will be crisp, juicy, and slightly
sweet with some tartness, especially near the core.
While European pears have the bulbous bottoms and tapering tops,
they are not ready to eat until they are slightly soft and must be
picked during the green stage and ripen at room temperature.
European pears will be soft and juicy, with a sweeter, mellower taste.
European pears will be brown at the core and an unpleasant taste if
they are tree-ripened.
There are several Asian pear varieties available. Japanese pears are
more round in shape, while the Chinese pears are more oval or
pyriform (pear-shaped).
In the United States, the Japanese type of Asian pear called 20th
Century or Nijisseki is the most popular. It is easily identified with its
round shape and smooth yellow skin. Other common varieties include
the Japanese bronze-toned Hosui pear and the pear-shaped Ya Li, a
pale-green Chinese variety.
Selection
Select the most fragrant and unbruised fruit with little to no brown
spots. Ripe Asian pears are hard and do not soften. They are ready to
eat when purchased.
Storage
Asian pears are known for keeping well. Store pears a week at room
temperature or up to three months in the refrigerator.
* Enjoy eating fresh out of hand.
* Use in salads, slaws, soups, and sandwiches.
* Use Asian pears as you would with other pears and apples in
cobblers and fruit crisps.
* To prevent discoloration when cut, dip in a mixture of water and
lemon juice.
Recipes
Asian Pear Slaw with Chilies
Makes 6 servings
Each serving equals one 5 A Day serving
Source: Chris Faulkner for MelissaÂ’s Variety Produce, Inc.
Ingredients
6 celery ribs
4 Tbsp fresh lime juice
4 Tbsp seasoned rice vinegar
1 tsp ginger root
6 Asian Pears, sliced ¼-inch thick
3 scallions, thinly sliced on diagonal
¼ cup Cilantro leaves
½ tsp Fresno chili or Jalapeno chili, finely chopped
Whisk together juice, vinegar, and ginger and stir in celery and
remaining ingredients with salt and pepper to taste. Let stand at
room temperature 15 minutes before serving.
Nutritional analysis per serving: Calories 67, Protein 2g, Fat 0g,
Calories from Fat 0%, Cholesterol 0mg, Carbohydrates 17g, Fiber 1g,
Sodium 52mg.
Jicama and Asian Pear Salad
Makes 6 servings
Each serving equals one 5 A Day serving
Source: Produce for Better Health/Tropicana West
Ingredients
2 cups Romaine lettuce, shredded
2 cups Jicama, julienne-sliced
2 Asian pears, cored and chopped
½ cup Golden raisins
¼ cup White wine vinaigrette
¼ cup Apple cider or juice (for Dressing)
¼ tsp Chinese five-spice powder or ground allspice
In a bowl, toss the shredded lettuce, jicama, Asian pears and golden
raisins until combined. For dressing, whisk together the salad
dressing, apple cider or juice, and five-spice powder or allspice until
well mixed. Drizzle over salad and toss well. Serve immediately.
Nutritional analysis per serving: Calories 104, Protein 2g, Fat 0g,
Calories from Fat 1%, Cholesterol 0mg, Carbohydrates 26g, Fiber 3g,
Sodium 109mg.
Photo of an asian pearFall Asian Pear Soup
Makes 6 servings
Each serving equals one 5 A Day serving
Source: MelissaÂ’s Variety Produce, Inc.
Ingredients
1 Tbsp olive oil
3 Asian pears, peeled and cubed
½ cup onion, diced
15 oz can low sodium chicken broth
1 cup nonfat cottage cheese
2 cups butternut squash cooked, peeled and cubed
½ cup mustard
1 tsp tarragon, chopped
In a large sauce pan, place apple pear and onion with the oil. Cook
until tender. Set aside. In a food processor, blend the cottage cheese
until smooth, adding the apple pear mixture and ½ the chicken
broth. Blend together until smooth. Add remaining ingredients and
blend until smooth, but do not over blend. Pour into large saucepan
to heat soup. Serve immediately.
Nutrition information per serving: Calories 117, Protein 7g, Fat 3g,
Calories from Fat 22%, Cholesterol 3mg, Carbohydrates 17g, Fiber
2g, Sodium 450mg.
Poached Asian Pears in Raspberry Sauce
Makes 4 servings
Each serving equals one 5 A Day serving
Source: FriedaÂ’s Specialty Produce
Ingredients
4 Asian pears
1 cup apple juice
1 cup dry white wine
½ cup water
Few strips of lemon or orange peel
Raspberry Sauce:
1 cup fresh or frozen raspberries, thawed
2 tbsp sugar
Core Asian pears if desired, or leave stem and core intact. In a
saucepan, combine the apple juice, wine, water, and lemon or orange
peel. Place pears in liquid. Bring to boiling; reduce heat. Simmer,
partially covered, 20 minutes, spooning liquid over pears frequently
during cooking. (Pears will still be firm after cooking.) Chill pears in
liquid.
Meanwhile, prepare Raspberry Sauce: In a blender or food processor
bowl, place berries. Cover and process till smooth. Add sugar;
process again. If desired, strain sauce to remove seeds. Cover and
chill sauce till needed.
To serve, spoon some of the Raspberry Sauce onto 4 dessert plates;
place a pear in center of sauce in each plate. Pass any remaining
sauce to spoon over pears.
Nutrition information per serving: Calories 161, Protein 2g, Fat 0g,
Calories from Fat 0%, Cholesterol 0mg, Carbohydrates 31g, Fiber 2g,
Sodium 10mg.
Asian Salad with Sweet and Sour Vinaigrette
Makes 4 servings
Each serving equals three 5 A Day serving
Source: Chris Faulkner for MelissaÂ’s Variety Produce, Inc.
Ingredients
Salad:
1 papaya
1 guava
1 Asian pear
1 pound Spring mix Salad
4 oz Goat Cheese
Vinaigrette:
1 tsp mustard
2 tsp Balsamic vinegar
1 tsp low sodium soy sauce
1 tsp honey
1/8 tsp ground black pepper
¼ cup olive oil
Combine mustard, balsamic vinegar, soy sauce, honey, salt and
pepper in a mixing bowl. Drizzle in olive oil, whisking to an emulsion.
Set aside. Cut papaya and guava into thin slices. Julienne the Asian
pear. Put the spring mix salad in a large bowl. Toss with dressing.
Mound on a platter. Place fruit slices on top. Sprinkle with chunks of
goat cheese and serve.
Nutrition information per serving: Calories 232, Protein 6g, Fat 8g,
Calories from Fat 29%, Cholesterol 5mg, Carbohydrates 38g, Fiber
10g, Sodium 240mg.
SOURCE Centers for Disease Control and Prevention, 1600 Clifton Rd, Atlanta,
GA 30333, U.S.A Tel: (404) 639-3311 / Public Inquiries: (404) 639-3534 /
(800) 311-3435
the pears that are typically seen in grocery stores, but this fruit is
similar to an apple and its many names reflect that characteristic.
Other names that this fruit goes by are: Chinese pear, Japanese
pear, Sand, Nashi, and apple pear.
Asian Pear
Serving size 122g
Amounts Per Serving % Daily Value
Calories 50
Calories from Fat 5
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 13g 4%
Dietary Fiber 4g 16%
Sugars 9g
Protein 1g
Vitamin A 0%
Vitamin C 8%
Calcium 0%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Asian pears differ from the traditional European ones. These pears
are usually round, firm to touch when ripe, and are ready to eat after
harvest. Asian pears reach prime quality when they ripen on the tree,
like an apple and peach. These pears will be crisp, juicy, and slightly
sweet with some tartness, especially near the core.
While European pears have the bulbous bottoms and tapering tops,
they are not ready to eat until they are slightly soft and must be
picked during the green stage and ripen at room temperature.
European pears will be soft and juicy, with a sweeter, mellower taste.
European pears will be brown at the core and an unpleasant taste if
they are tree-ripened.
There are several Asian pear varieties available. Japanese pears are
more round in shape, while the Chinese pears are more oval or
pyriform (pear-shaped).
In the United States, the Japanese type of Asian pear called 20th
Century or Nijisseki is the most popular. It is easily identified with its
round shape and smooth yellow skin. Other common varieties include
the Japanese bronze-toned Hosui pear and the pear-shaped Ya Li, a
pale-green Chinese variety.
Selection
Select the most fragrant and unbruised fruit with little to no brown
spots. Ripe Asian pears are hard and do not soften. They are ready to
eat when purchased.
Storage
Asian pears are known for keeping well. Store pears a week at room
temperature or up to three months in the refrigerator.
* Enjoy eating fresh out of hand.
* Use in salads, slaws, soups, and sandwiches.
* Use Asian pears as you would with other pears and apples in
cobblers and fruit crisps.
* To prevent discoloration when cut, dip in a mixture of water and
lemon juice.
Recipes
Asian Pear Slaw with Chilies
Makes 6 servings
Each serving equals one 5 A Day serving
Source: Chris Faulkner for MelissaÂ’s Variety Produce, Inc.
Ingredients
6 celery ribs
4 Tbsp fresh lime juice
4 Tbsp seasoned rice vinegar
1 tsp ginger root
6 Asian Pears, sliced ¼-inch thick
3 scallions, thinly sliced on diagonal
¼ cup Cilantro leaves
½ tsp Fresno chili or Jalapeno chili, finely chopped
Whisk together juice, vinegar, and ginger and stir in celery and
remaining ingredients with salt and pepper to taste. Let stand at
room temperature 15 minutes before serving.
Nutritional analysis per serving: Calories 67, Protein 2g, Fat 0g,
Calories from Fat 0%, Cholesterol 0mg, Carbohydrates 17g, Fiber 1g,
Sodium 52mg.
Jicama and Asian Pear Salad
Makes 6 servings
Each serving equals one 5 A Day serving
Source: Produce for Better Health/Tropicana West
Ingredients
2 cups Romaine lettuce, shredded
2 cups Jicama, julienne-sliced
2 Asian pears, cored and chopped
½ cup Golden raisins
¼ cup White wine vinaigrette
¼ cup Apple cider or juice (for Dressing)
¼ tsp Chinese five-spice powder or ground allspice
In a bowl, toss the shredded lettuce, jicama, Asian pears and golden
raisins until combined. For dressing, whisk together the salad
dressing, apple cider or juice, and five-spice powder or allspice until
well mixed. Drizzle over salad and toss well. Serve immediately.
Nutritional analysis per serving: Calories 104, Protein 2g, Fat 0g,
Calories from Fat 1%, Cholesterol 0mg, Carbohydrates 26g, Fiber 3g,
Sodium 109mg.
Photo of an asian pearFall Asian Pear Soup
Makes 6 servings
Each serving equals one 5 A Day serving
Source: MelissaÂ’s Variety Produce, Inc.
Ingredients
1 Tbsp olive oil
3 Asian pears, peeled and cubed
½ cup onion, diced
15 oz can low sodium chicken broth
1 cup nonfat cottage cheese
2 cups butternut squash cooked, peeled and cubed
½ cup mustard
1 tsp tarragon, chopped
In a large sauce pan, place apple pear and onion with the oil. Cook
until tender. Set aside. In a food processor, blend the cottage cheese
until smooth, adding the apple pear mixture and ½ the chicken
broth. Blend together until smooth. Add remaining ingredients and
blend until smooth, but do not over blend. Pour into large saucepan
to heat soup. Serve immediately.
Nutrition information per serving: Calories 117, Protein 7g, Fat 3g,
Calories from Fat 22%, Cholesterol 3mg, Carbohydrates 17g, Fiber
2g, Sodium 450mg.
Poached Asian Pears in Raspberry Sauce
Makes 4 servings
Each serving equals one 5 A Day serving
Source: FriedaÂ’s Specialty Produce
Ingredients
4 Asian pears
1 cup apple juice
1 cup dry white wine
½ cup water
Few strips of lemon or orange peel
Raspberry Sauce:
1 cup fresh or frozen raspberries, thawed
2 tbsp sugar
Core Asian pears if desired, or leave stem and core intact. In a
saucepan, combine the apple juice, wine, water, and lemon or orange
peel. Place pears in liquid. Bring to boiling; reduce heat. Simmer,
partially covered, 20 minutes, spooning liquid over pears frequently
during cooking. (Pears will still be firm after cooking.) Chill pears in
liquid.
Meanwhile, prepare Raspberry Sauce: In a blender or food processor
bowl, place berries. Cover and process till smooth. Add sugar;
process again. If desired, strain sauce to remove seeds. Cover and
chill sauce till needed.
To serve, spoon some of the Raspberry Sauce onto 4 dessert plates;
place a pear in center of sauce in each plate. Pass any remaining
sauce to spoon over pears.
Nutrition information per serving: Calories 161, Protein 2g, Fat 0g,
Calories from Fat 0%, Cholesterol 0mg, Carbohydrates 31g, Fiber 2g,
Sodium 10mg.
Asian Salad with Sweet and Sour Vinaigrette
Makes 4 servings
Each serving equals three 5 A Day serving
Source: Chris Faulkner for MelissaÂ’s Variety Produce, Inc.
Ingredients
Salad:
1 papaya
1 guava
1 Asian pear
1 pound Spring mix Salad
4 oz Goat Cheese
Vinaigrette:
1 tsp mustard
2 tsp Balsamic vinegar
1 tsp low sodium soy sauce
1 tsp honey
1/8 tsp ground black pepper
¼ cup olive oil
Combine mustard, balsamic vinegar, soy sauce, honey, salt and
pepper in a mixing bowl. Drizzle in olive oil, whisking to an emulsion.
Set aside. Cut papaya and guava into thin slices. Julienne the Asian
pear. Put the spring mix salad in a large bowl. Toss with dressing.
Mound on a platter. Place fruit slices on top. Sprinkle with chunks of
goat cheese and serve.
Nutrition information per serving: Calories 232, Protein 6g, Fat 8g,
Calories from Fat 29%, Cholesterol 5mg, Carbohydrates 38g, Fiber
10g, Sodium 240mg.
SOURCE Centers for Disease Control and Prevention, 1600 Clifton Rd, Atlanta,
GA 30333, U.S.A Tel: (404) 639-3311 / Public Inquiries: (404) 639-3534 /
(800) 311-3435
MAJOR NUTRIENT
DIET.
SUPPLEMENT
PhytoChemicals
Antioxidants
A-Z Health Foods,
Products
Acetyl-L Carnitine
Acidophilus
Alfalfa
Almond
Aloe vera
Allspice
Andrographis
Aniseed
Apple
Arnica
Ashwagandha
Asian Pears
Asparagus
Astaxanthin,
Astragulus
Artichoke
Avena sativa
Avocados
Barley
Banana
Basil
Beet
Bell Pepper
black cohosh
Bladderwrack
Blackberry
Black Currant
Bloodroot
Blueberry
Bilberry
Bitter Melon
Borage Seed Oil
Boswellia
Black Soya Bean
Broccoli
Bromelain
Brown Seaweed
Brussels Sprout
Butein
Butterbur
Burdock
Cabbage
Cactus
Caffeine
Calcium
Calendula
Canola oil
Capsaicin
Cauliflower
Cat's Claw
Cayenne
Celadrin
Celery
Chamomile
Chaparral
Cherry
Chokeberry
Chondroitin
Chitosan
Chlorella
Chlorophyll
Chromium
Cinnamon
CLA
Cocoa
Cod Liver Oil
Coenzyme Q
Coffee
Comfrey
Conj. Linoleic Acid
Colostrum
Colloidal Silver
Cordyceps
Corn
Cranberry
Creatine
Curcumin
Damiana
Dandelion
Danggui_Buxue
Danshen
Devil's Claw
DHEA
Dill
Dong Quai
EGCG
Eggplant
Echinacea
Eleuthero
Ellagic Acid
Eucalyptus G.
Eve. Primrose Oil
Falcarinol
Fennel
Fenugreek
Feverfew
Folate
Fig
Fish Oil
Flaxseed Meal
Flaxseed /Linseed
Garcinia C.
Garlic
Galangal
Ghrelin
Ginger
Ginseng
Ginseng/Ginkgo
Ginkgo Biloba
Glucosamine
Goldenseal
Gotu Kola
GRAPE SEED
EXTRACT
Green Coffee Bean
Green Tea
Growth Hormone
Stimulants
Goldenseal
Guar Gum
Guggul
Gymnema
Hawthorn
Hoodia
Hop
Horse Chestnut
Horsetail
Huperzine A
Hyaluronic acid
Isothiocyanates
Kava Kava
Kelp
Kiwi
L-arginine
Lavender
Lecithin
Lemon balm
Lettuce
Licorice
Lime
Lingonberry
Lutein
Lycopene
Maca
Maitake
Mango
Mangosteen
Marshmallow
Melatonin
Milk Thistle
Mistletoe
MSG
N-Acetylcysteine
Nattokinase
Nectarines
Octacosanol
Olive Oil
Omegic Fatty
Acids
Onion
Orange
Oregon Grape
Pantethine
Papaya
Passion Flower
Passion Fruits
Peas
PEANUT
Peach
Peony
Pepper
Peppermint
Persimmons
Phellinus linteus
Phosphatidyl
serine
Phyllanthus
Potassium
Potato
Plum
Pomegranate
Probiotics
Policosanol /
Polycosanol
Propolis
Pumpkin
Pycnogenol
Pyruvate
Quercetin
Quince
Radish
Red Clover
Red Wine
Red Yeast Rice
Reishi / Lingzhi
Resveratrol
Rhodiola
Rhubarb
Rice Bran Oil
Rosemary
Royal Jelly
Rutin
S-adenosyl-L-
methionine
Saffron
Saw Palmetto
Schisandra
Selenium
Spinach
Spirulina
Squash
Stinging Nettle
St John Wort
Strawberry
Sweet Potatoes
Taxifolin
Tea Tree Oil
Tomatillo
Turmeric [Curry]
Turnip
Tyrosine
Shark Cartilage
Soy
Stevia
Valerian
Vitamin D
Vitex
Walnuts
Watermelon
Watermelon 2
Whey
Wheat Grass
Wild Yam
Witch Hazel
Wormwood
Xylitol
Yarrow
Yohimbe
Yucca
5-Hydroxytrpto
phan
Food Industry
Organic Label
HOME
Herb Side Effect
Blood Pressure
Lowering Herbs
Cholesterol
Lowering Herbs
Supplements for
Cadiovascular
Diseases
Coenzyme Q and
Creatine for
Parkinson's
disease?
DIET.
SUPPLEMENT
PhytoChemicals
Antioxidants
A-Z Health Foods,
Products
Acetyl-L Carnitine
Acidophilus
Alfalfa
Almond
Aloe vera
Allspice
Andrographis
Aniseed
Apple
Arnica
Ashwagandha
Asian Pears
Asparagus
Astaxanthin,
Astragulus
Artichoke
Avena sativa
Avocados
Barley
Banana
Basil
Beet
Bell Pepper
black cohosh
Bladderwrack
Blackberry
Black Currant
Bloodroot
Blueberry
Bilberry
Bitter Melon
Borage Seed Oil
Boswellia
Black Soya Bean
Broccoli
Bromelain
Brown Seaweed
Brussels Sprout
Butein
Butterbur
Burdock
Cabbage
Cactus
Caffeine
Calcium
Calendula
Canola oil
Capsaicin
Cauliflower
Cat's Claw
Cayenne
Celadrin
Celery
Chamomile
Chaparral
Cherry
Chokeberry
Chondroitin
Chitosan
Chlorella
Chlorophyll
Chromium
Cinnamon
CLA
Cocoa
Cod Liver Oil
Coenzyme Q
Coffee
Comfrey
Conj. Linoleic Acid
Colostrum
Colloidal Silver
Cordyceps
Corn
Cranberry
Creatine
Curcumin
Damiana
Dandelion
Danggui_Buxue
Danshen
Devil's Claw
DHEA
Dill
Dong Quai
EGCG
Eggplant
Echinacea
Eleuthero
Ellagic Acid
Eucalyptus G.
Eve. Primrose Oil
Falcarinol
Fennel
Fenugreek
Feverfew
Folate
Fig
Fish Oil
Flaxseed Meal
Flaxseed /Linseed
Garcinia C.
Garlic
Galangal
Ghrelin
Ginger
Ginseng
Ginseng/Ginkgo
Ginkgo Biloba
Glucosamine
Goldenseal
Gotu Kola
GRAPE SEED
EXTRACT
Green Coffee Bean
Green Tea
Growth Hormone
Stimulants
Goldenseal
Guar Gum
Guggul
Gymnema
Hawthorn
Hoodia
Hop
Horse Chestnut
Horsetail
Huperzine A
Hyaluronic acid
Isothiocyanates
Kava Kava
Kelp
Kiwi
L-arginine
Lavender
Lecithin
Lemon balm
Lettuce
Licorice
Lime
Lingonberry
Lutein
Lycopene
Maca
Maitake
Mango
Mangosteen
Marshmallow
Melatonin
Milk Thistle
Mistletoe
MSG
N-Acetylcysteine
Nattokinase
Nectarines
Octacosanol
Olive Oil
Omegic Fatty
Acids
Onion
Orange
Oregon Grape
Pantethine
Papaya
Passion Flower
Passion Fruits
Peas
PEANUT
Peach
Peony
Pepper
Peppermint
Persimmons
Phellinus linteus
Phosphatidyl
serine
Phyllanthus
Potassium
Potato
Plum
Pomegranate
Probiotics
Policosanol /
Polycosanol
Propolis
Pumpkin
Pycnogenol
Pyruvate
Quercetin
Quince
Radish
Red Clover
Red Wine
Red Yeast Rice
Reishi / Lingzhi
Resveratrol
Rhodiola
Rhubarb
Rice Bran Oil
Rosemary
Royal Jelly
Rutin
S-adenosyl-L-
methionine
Saffron
Saw Palmetto
Schisandra
Selenium
Spinach
Spirulina
Squash
Stinging Nettle
St John Wort
Strawberry
Sweet Potatoes
Taxifolin
Tea Tree Oil
Tomatillo
Turmeric [Curry]
Turnip
Tyrosine
Shark Cartilage
Soy
Stevia
Valerian
Vitamin D
Vitex
Walnuts
Watermelon
Watermelon 2
Whey
Wheat Grass
Wild Yam
Witch Hazel
Wormwood
Xylitol
Yarrow
Yohimbe
Yucca
5-Hydroxytrpto
phan
Food Industry
Organic Label
HOME
Herb Side Effect
Blood Pressure
Lowering Herbs
Cholesterol
Lowering Herbs
Supplements for
Cadiovascular
Diseases
Coenzyme Q and
Creatine for
Parkinson's
disease?
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