2. The second is Sydney. The fruit of Sydney is round or oblate, with uneven top and bottom. 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 bagged fruit has yellow-white fruit surface, short peduncle, thin skin, small stars and large and dense rust spots. The pulp is milky white, crisp and juicy, with few stone cells, sweet and refreshing taste and high quality.
3. The third kind is Guanli, the fruit is oval or nearly spherical, the stone is small, the flesh is white, the quality is excellent, there are few stone cells and residues, it is crisp and juicy, the fruit shape is good, and it is sweet and sour.
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.
Fight cancer. Prevent atherosclerosis and inhibit the formation of carcinogenic nitrosamines, thus preventing cancer.
Diuretics and laxatives. Pear has a high pectin content, which helps digestion and defecation.
Nutritional value of pear
Pear fruit: it has the effects of promoting fluid production, moistening dryness, clearing away heat and resolving phlegm. It is suitable for fever, polydipsia, thirst quenching, hot cough, phlegm-heat fright, diaphragmatic choking, thirst aphonia, red eyes with swelling and pain, and dyspepsia.
Pear skin: clear heart and moisten lung, reduce fire and promote fluid production, nourish kidney and nourish yin. Roots, branches and leaves, and flowers can moisten the lungs, eliminate phlegm, and clear away heat and toxic materials.
Pear: containing lignin, it is an insoluble fiber, which can be dissolved in the intestine to form a colloidal film, and is eliminated after combining with cholesterol in the intestine. 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 insufficient body fluid and excessive phlegm, which is characterized by cough with less phlegm and yellow or white color. In this case, you can add some dried tangerine peel, or add some bran white radish and pears to cook together, eat pears and drink soup, which can play the role of moistening dryness and resolving phlegm, regulating qi and relieving cough.
Boiled pear with ebony: For patients with chronic dry cough or severe cough, add ebony 10g, licorice 10g, boil with pear, eat pear and drink soup. Mume is sour and licorice is sweet. 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.
Boiling onion, ginger and pear together: it is cool and dry in winter, and dry and cold pathogens often coexist, invading the human body, showing dry cough and clearing the nose. Patients with such symptoms can add 2-3 slices of ginger and 5-6 segments of onion roots while cooking pears, cook for 5-6 minutes, eat pears and drink soup, 1 day 1-2 times. Onion root and ginger are warm and pungent, which have the effect of pungent warming and relieving exterior syndrome, can dispel cold evil, and have synergistic effect on dispelling cold and dryness when cooked with pears.
References:
People's Network-Will you get fat if you eat pears at night? How to distinguish Sydney from Yali pear?