Difference between revisions of "Pyrus pyrifolia"
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| + | The '''Asian pear''' (''Pyrus pyrifolia'') is related to the [[pear|European pear]] but clearly different in form and texture. The flesh is watery and juicy, yet also crisp and grainy. The skin is perfectly edible, but certainly not the best part of the fruit because it is tough and dry compared to European pear. There is not much of a core, and the part of the fruit closest to the seeds has a more tart flavor than the rest, which can be a nice contrast. | ||
{{Ack-Wikipedia}} | {{Ack-Wikipedia}} | ||
Latest revision as of 13:21, 26 August 2018
| Pyrus pyrifolia | |
|---|---|
| |
Scientific classification 
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| Kingdom: | Plantae |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Rosales |
| Family: | Rosaceae |
| Genus: | Pyrus |
| Species: | P. pyrifolia
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| Binomial name | |
| Pyrus pyrifolia | |
The Asian pear (Pyrus pyrifolia) is related to the European pear but clearly different in form and texture. The flesh is watery and juicy, yet also crisp and grainy. The skin is perfectly edible, but certainly not the best part of the fruit because it is tough and dry compared to European pear. There is not much of a core, and the part of the fruit closest to the seeds has a more tart flavor than the rest, which can be a nice contrast.
Acknowledgements
This article uses material from the Wikipedia article Pyrus pyrifolia, which is released under the Creative Commons Attribution-Share-Alike License 3.0.