Sydney is a great tonic for lung heat. Xuehua pear is yellow-green, with rough skin and waxy skin. Among the common pears in the market, it is the largest, each weighing about 350-400 grams. Its meat is crisp and its juice is sweet. It is the most famous one in Zhao County, Hebei Province. The medicinal value of Sydney is very high, and it has the functions of clearing heart, moistening lung, relaxing bowels, relieving cough and moistening dryness, sobering up and detoxifying.
Pears are sweet and fragrant. The scientific name of fragrant pear is Korla fragrant pear, and the fruit is small, spindle-shaped or obovate. The peel is yellow-green, with a blush on the sunny side and a thin peel. This kind of pear has high sugar content, crisp and slag-free, and rich flavor.
There is a lot of juicy meat in Beijing and Pak Lei. Mature in Beijing in mid-September. The fruit is small, generally weighing about 60g, oblate and spherical, and the base is often slightly raised; The fruit stalk is slender, with an average length of 5cm, bent to one side, and the peel is yellow-green, completely yellow and white after maturity, clean and beautiful; The flesh is yellow and white, soft, juicy, sweet and of good quality.
Crispy pear pulp is the most crisp. Crispy pear (also known as Gong Li) tastes sweet, slightly fragrant, and its flesh is crisp and juicy. Crispy pear fruit is nearly cylindrical, with green and yellow skin, light yellow after storage and yellow and white after bagging. Xinjiang and Shanxi have the best quality.
Nanguo pear has the strongest fragrance when it is soft. Nanguo pear has small fruit, green and yellow skin, and a blush on the sunny side. Fresh fruit is crisp, hard, sweet and sour. If it is left at room temperature for about 15 days, the meat will soften, melt in the mouth, have a lot of juice and have a particularly strong flavor. Produced in Liaoning, Anshan and Liaoyang are the most famous.
Apple and pear are sweet and sour. Also known as Huangguan pear, the skin is dark yellow, the bagged fruit is light yellow, the appearance is like yellow banana apple, the meat is crisp and juicy, sweet and sour and delicious, with aroma.
Fengshui pear is the sweetest. Bagging results in yellowish brown and golden yellow skin. The meat is tender and juicy with a sweet taste. Its storage time is the shortest, and it can only be stored for about 10 days at room temperature.
The quality of Yantai pear juice is poor. The scientific name of Yantai pear is five or nine fragrant, and the skin is green and yellow. After a period of time, the fruit becomes soft, with less juice and sweet and sour taste, which is suitable for the elderly and children and is not resistant to storage.
Pear meat is the most delicate. Pear is the general name of imported western pear varieties, which is subdivided into green pear, red pear and California pear. The overall characteristics of pears are that the fruit tastes best after softening, delicate and soft, sweet and juicy, and the stone is extremely small. Most fruits are gourd-shaped or gourd-shaped, with various colors. California pear is the sweetest variety among pears.
Sour pears are the sourest and thickest. The scientific name of sour pear is Anli, and its skin is green. Its skin will turn brown if it is stored for a long time. The pulp is thick and hard, softened when it matures, rich in juice, sweet and sour, refreshing and fragrant, which is extremely resistant to storage and transportation.
Nanguo pear, Yantai pear and Yali pear should be kept at room temperature for a few days, and then eaten when the fruit becomes soft. Pears from Japan and South Korea, such as Fengshui pear, are of poor quality after softening and should be eaten while fresh.