2. The second type is Sydney. The fruit of Sydney is round or oblate, and the top and base are uneven. The longitudinal diameter is 8-9 cm, and the transverse diameter is 9-9.5 cm. The fruit is medium and large, with an average single fruit weight of 300-400 g and a maximum single fruit weight of 750-975 g. The fruit surface of bagged fruit is yellow and white, with short peduncle, thin skin, small stars and large and dense rust spots. The pulp is milky white, crisp, juicy, with less stone cells, sweet and refreshing flavor and high quality.
3. The third type is crown pear, with oval or nearly spherical fruit, small core, white pulp, fine quality, less stone cells and residues, crisp and juicy, well-shaped fruit, and sweet and sour flavor.
Extended data
The benefits of eating pears
Lower blood pressure. It can protect the heart, relieve fatigue, enhance myocardial vitality and lower blood pressure.
Clearing lung and relieving cough. It can eliminate phlegm and relieve cough, and has a maintenance effect on the throat.
Appetite and liver protection. Stimulate appetite and protect liver.
Anti-cancer. Prevent atherosclerosis, inhibit the formation of carcinogenic nitrosamines, and thus prevent cancer.
Diuretic and laxative. Pear has a high pectin content, which is helpful for digestion and defecation.
Nutritional value of pear
Pear fruit: It has the effects of promoting fluid production, moistening dryness, clearing away heat, resolving phlegm, etc. It is suitable for fever, polydipsia, diabetes, hot cough, phlegm-heat panic, choking diaphragm, thirst aphonia, red eyes, swelling and pain, and dyspepsia.
Pear peel: clearing heart, moistening lung, reducing fire, promoting fluid production, nourishing kidney and nourishing yin. Roots, branches and leaves and flowers can moisten the lungs, eliminate phlegm, clear away heat and detoxify.
Pear seed: containing lignin, it is an insoluble fiber, which can be dissolved in the intestines to form a colloid-like film, and can be eliminated by combining with cholesterol in the intestines. Pears containing boron can prevent osteoporosis in women. When boron is sufficient, memory, attention and mental acuity will be improved.
Pears and what are the best to cook?
Pear and orange peel are cooked together: dryness leads to fluid deficiency and phlegm, which is characterized by cough with little phlegm and yellow or white color. In this case, you can add some dried tangerine peel, or add some white radish with bran heart to cook with pears, eat pears and drink soup, which can play a role in moistening dryness, resolving phlegm, regulating qi and relieving cough.
Boil pears with ebony: For those with chronic dry cough or severe cough, add ebony and licorice10g, cook with pears, eat pears and drink soup. Mume tastes sour and licorice tastes sweet. When cooked with pears, the effect of nourishing yin and moistening lung and relieving cough is enhanced. Mume also has the effect of astringing lung and relieving cough. This soup tastes sweet and refreshing, which is very suitable for children. Nourishing yin and moistening dryness, preventing and treating dryness of mouth, nose, pharynx and skin.
Scallion, ginger and pear are cooked together: in winter, it is cool and dry, and dry evil and cold evil often coexist and invade the human body, showing dry cough and clear nose. Patients with such symptoms can add 2-3 slices of ginger and 5-6 slices of onion root while cooking pears, and cook for 5-6 minutes, eating pears and drinking soup, 1 day 1-2 times. The onion root and ginger are warm and pungent, which have the effect of pungent warming and relieving exterior syndrome, can remove cold evil, and cook with pears to play a synergistic role in eliminating cool dryness.
References:
People's Network-Will you get fat if you eat pears at night? How to distinguish Sydney from Yali pear?