Sand or Oriental pear: P. pyrifolia (Burm.) Nakai
Source: Magness et al. 1971 Pears are one of the very important temperate zone fruits. They are similar to apples in many respects, including the botanical structure of the fruit. They differ from apples in having "grit" cells in the flesh of the fruit. In general, pears are pyroform in shape, tapering toward the stem, although some varieties are nearly round. Fruit size varies in varieties from less than 2 inches in diameter up to 3 inches. Fruit surface in some varieties is russeted but in others is free of russet and covered with a thin layer of wax. Trees tend to be more upright than apples, but commercially are held to not over 20 feet high by pruning. Major production in the U.S. is of the common or European pear. Crosses of this with the sand pear are mainly grown in eastern and southern states, as they are partially resistant to the bacterial disease fireblight, which is highly destructive to the common pear in warm, humid climates.
Production in U.S.: About 650,000 tons.
Use: Fresh market, canned, dried, baby food.
Part of fruit consumed: Inner flesh only in canned or baby food preparations. Peel may be consumed when eaten fresh and is retained on dried fruit.