Mishirasu
A relatively new Asian Pear. Ripens mid-late September. Fruit size is very large, some weighing a pound or more, shaped more like a European pear. Flesh is intensely sweet, quite crisp and crunchy, with a russetted brown skin. It has an unattractive appearance, but good flavor. A good choice for salads as well as fresh eating. One of the largest early ripening Asian pears.
Yoinashi
The Yoinashi Asian pear tree produces large, golden-ripening pears with creamy, crisp flesh and a sweet, rich flavor enhanced by hints of butterscotch and spice, making them uniquely aromatic and juicy. Blossoming in early spring and ideal for cooler climates with a Fall harvest, these pears excel in fresh eating and culinary versatility. At the same time, the tree’s ornamental qualities enhance garden aesthetics, though diligent pest and disease management is essential. The name translates as Good Pear.
Mustafa Bey
Called Mustafabey in Turkey, Zaharoasa de Vara in Romania, Klementinka in Bulgaria and Arganchein in the USA. Among the most flavorful early-ripening pears at the national Pear repository in Corvallis, OR. This dainty yellow pear from Yugoslavia ripens in mid-July. Fruit is small like Seckel, yellow-skinned with red blush. Flesh is smooth, sweet, juicy, and firm. This is an old Anatolia variety that grows vigorously and upright. The fruit is small, with skin that is yellowish-green color, and the sunlit side is red. The flesh is white, with virtually no grit, and it is sweet and aromatic. It is resistant to scab in most areas.
