NASHI PEAR Hosui Seeds | Pyrus pyrifolia

Pyrus pyrifolia is a deciduous tree that can grow from 2m-5m tall.  The Nashi Pear is much appreciated for its crisp, juicy fruits and has a history of cultivation dating back at least 2,000 years. It is widely cultivated for its edible fruit, especially in China and Japan, but increasingly in other regions of the temperate and subtropical zones, as well as at higher elevations in the tropics.

Pyrus pyrifolia is very cold-hardy, tolerating temperatures down to at least -15°C when dormant. It also has lower chilling requirements than most other Pyrus species and has been cultivated successfully in highland regions of the tropics, especially in Thailand, Indonesia and the Philippines. Prefers a good well-drained loam in full sun. Grows well in heavy clay soils. Tolerates light shade but does not fruit so well in such a position. Tolerates atmospheric pollution, excessive moisture and a range of soil types if they are moderately fertile. Established plants are drought tolerant. Cultivated for its edible fruit in China and Japan, there are more than 1,000 named varieties, and Hosui is considered to be the best. Hosui is partially self-pollinating however it will greatly benefit from cross pollination with another Nashi Pear variety called Kosui to increase fruit set.

Fruit can be eaten raw or cooked. Nashi pears are crisp, juicy with a fine flavour. The cultivar Hosui produce fruit of supreme quality. Fruit of indifferent cultivars is sometimes dried or candied. The ideal Nashi Pear has firm, crisp, juicy flesh, without stone cells. The taste should be very sweet with a delicate flavour reminiscent of cucumber and rosewater, the skin golden yellow, sandpapery and with no russeting or blemishes. Generally, the fruits are eaten shortly after harvest, though some forms can store for up to 6 weeks. The fruit contains about 6%-9.5% sugar and up to 0.56% fruit acids.

The fruit is considered to be febrifuge, nervine and pectoral. The leaves are astringent. The bark is antiseptic.

Although no specific information has been seen for this plant, the seed of many species in the family Rosaceae are likely to contain Cyanogenic Glycosides. When ingested, these compounds break down in the digestive tract to release Cyanide. Used in small quantities in both traditional and conventional medicine, this exceedingly poisonous compound has been shown to stimulate respiration, improve digestion, and promote a sense of well-being. It is also claimed by some to be of benefit in the treatment of cancer. The levels of toxin can be detected by the level of bitterness: sweet almonds, for example, contain only very low levels of it and are safe to eat in quantity, whilst bitter almonds (which are used as a flavouring in foods such as marzipan) contain much higher levels and should only be eaten in very small quantities. Great caution should be employed if the taste is moderately to very bitter.