Last Updated on March 13, 2021 by Simon Fan
Although pears can be found year-round, those picked in fall are bursting with the best flavors.
Depending on the variety, pears can be eaten raw, added to salads and slaws, pickled, poached, baked, or made into jams and jellies.
At farmers’ markets or grocery stores, you typically see several European varieties, such as Bosc, Anjou, Bartlett, Comice, and an apple-shaped Asian variety, nicknamed “apple pear.” Unlike European varieties that become softer when they’re ripe, Asian pears stay firm and crunchy as they ripen.
If you really look around, you’ll find several other varieties of Asian pears that are not always shaped like an apple. For example, at some markets or Asian grocery stores, you may come across a variety of Chinese origin called yali pear.
In Mandarin, yali (鸭梨) means “duck pear” because its shape somewhat resembles a duck. Beneath the thin and pale golden skin of yali pear, its white flesh is crisp and juicy, with a mild sweet-tart taste and a subtle but lasting aroma.
Like apple pears, yali pears are best eaten raw. Here’s an example of how you can make a great salad with them. The peppery arugula and nutty pecan create a nice contrast to the crisp and sweet-tart pear. Ginger and honey, which pair so well with pears, are mixed with soy sauce and white rice vinegar to create a nuanced dressing for the salad.
If you cannot find yali pear, apple pear would be a good substitute.
Yali pear salad with baby arugula and pecans
Serves 2
Ingredients
1 yali pear, or substitute apple pear
Dressing
1 tablespoon vegetable oil
1 tablespoon white rice vinegar
1 teaspoon soy sauce
½ teaspoon fresh ginger juice
½ teaspoon honey
Freshly ground white pepper
2 oz (60 g) baby arugula
2 tablespoons toasted pecans, coarsely chopped
Directions
- Cut the pear in half lengthwise and remove the core and stem. Peel and cut the pear into quarters lengthwise. Using a mandoline or knife, cut each quarter crosswise into very thin slices.
- In a small bowl, whisk all the ingredients for the dressing until emulsified.
- Add the arugula to a large bowl. Pour the dressing along the side of the bowl, and toss the leaves until well coated with the dressing. Mix in the pear slices.
- Transfer them to a salad bowl or plate. Sprinkle with the pecans and serve right away.
