Pears, asian, raw
Whole food · Fruits and Fruit Juices
Photo: Wikipedia
The Asian pear is a crisp, juicy fruit that resembles a large, round apple with golden-brown, speckled skin. Its texture is uniquely crunchy and watery, unlike the softer, grainier European pear, with a sweet, mild flavor reminiscent of a blend between a pear and a Fuji apple. Nutritionally, it's a low-calorie, high-fiber hydrator, offering over a gram of fiber per 100 calories.
💚 Why it's loved
People love it for its refreshing, thirst-quenching crunch and clean, subtle sweetness that isn't overpowering. It's incredibly versatile, eaten fresh, sliced into salads for a juicy pop, or grated into slaws.
⚠️ Watch-outs & how to enjoy it better
Its high natural sugar content (over 7g per 100g) can cause blood-sugar spikes if eaten in large quantities, particularly for those managing diabetes. To counteract this, pair slices with a source of protein or healthy fat like a handful of nuts or a slice of cheese to slow sugar absorption.
Key benefits
- Excellent source of dietary fiber for digestive health
- High water content aids in hydration
- Low in calories and fat, suitable for weight management
- Provides vitamin C and potassium
- Contains antioxidant compounds like quercetin
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite its name, the Asian pear is not closely related to the European pear; it belongs to a different species (Pyrus pyrifolia) and is often called an 'apple pear' or 'sand pear' due to its gritty texture and round shape.
Full nutrition (scales with serving)
| Water | 88.3 g |
| Energy | 42.0 kcal |
| Energy | 176 kj |
| Protein | 0.50 g |
| Total lipid (fat) | 0.23 g |
| Ash | 0.37 g |
| Carbohydrate, by difference | 10.7 g |
| Fiber, total dietary | 3.6 g |
| Total Sugars | 7.0 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 8.0 mg |
| Phosphorus, P | 11.0 mg |
| Potassium, K | 121 mg |
| Sodium, Na | 0.00 mg |
| Zinc, Zn | 0.02 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 0.10 ug |
| Vitamin C, total ascorbic acid | 3.8 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.22 mg |
| Pantothenic acid | 0.07 mg |
| Vitamin B-6 | 0.02 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 5.1 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 50.0 ug |
| Vitamin E (alpha-tocopherol) | 0.12 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 4.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.01 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.01 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.05 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.05 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.06 g |
| PUFA 18:2 | 0.05 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.01 g |
| Threonine | 0.01 g |
| Isoleucine | 0.01 g |
| Leucine | 0.03 g |
| Lysine | 0.02 g |
| Methionine | 0.01 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.01 g |
| Tyrosine | 0.00 g |
| Valine | 0.02 g |
| Arginine | 0.01 g |
| Histidine | 0.01 g |
| Alanine | 0.02 g |
| Aspartic acid | 0.10 g |
| Glutamic acid | 0.04 g |
| Glycine | 0.01 g |
| Proline | 0.02 g |
| Serine | 0.02 g |
FAQ
How is an Asian pear different from a regular pear?
Asian pears are round like apples, have a crisp, juicy, and crunchy texture, and are eaten firm when ripe. European pears are typically softer, grainier, and are usually eaten after they soften off the tree.
How do I know when an Asian pear is ripe?
Unlike many fruits, Asian pears are best eaten firm. Ripe ones will have a fragrant, sweet aroma at the stem end and give slightly to gentle pressure, but should not be soft.
Can I cook with Asian pears?
Yes, though they hold their shape well. They are excellent grated into meat marinades (like Korean bulgogi) to tenderize, poached in syrups, or added to stir-fries for a sweet crunch.