Pear singo Korean have a round to ovate shape. The skin is semi-thick, bearing a golden-bronze hue covered in many small, pale yellow lenticels. Underneath the surface, the ivory to white flesh is dense, granular, and aqueous with a crisp, crunchy consistency. There is also a central, fibrous core encasing small, oval black seeds. It have a very sweet, floral-forward flavor with tangy citrus undertones and lingering notes of butterscotch.
Pear singo Korean, botanically classified as Pyrus pyrifolia. The sweet, subtly tangy fruits are primarily consumed fresh and are favored for their golden coloring and lightly rusted skin.
It is an excellent source of fiber to regulate the digestive tract and are a good source of vitamin C to strengthen the immune system, reduce inflammation, and boost collagen production within the skin. The fruits also contain vitamin K to assist in better wound healing and provide some potassium, manganese, copper, phosphorus, and calcium.
Pear singo Korean is best suited for fresh applications as the crisp, juicy flesh is showcased when consumed straight, out-of-hand. The fruits can be eaten like an apple with the skin on, discarding the core, or they can be sliced and mixed into fruit salads, cut and displayed on fruit platters, chopped into green salads, or blended into smoothies.
It can also be shredded and tossed into slaw, used as a topping over ice cream, or juiced for fruit punch, cocktails, and flavored beverages. In addition to raw applications, it can be grilled, roasted, or braised with meats for a sweet and savory combination. And it can also be incorporated into many desserts, including pies, crisps, cobblers, muffins, cakes, and fritters. It complement ingredients such as ginger, lemongrass, green beans, bell peppers, coconut, maple syrup, brown sugar, and vanilla. Whole, unwashed pears will keep 1 to 3 months when stored in the crisper drawer of the refrigerator.
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