Sand Pears

September 16, 2013

10  comments

Grown along the Gulf Coast and also known in other locations as Asian Pears, Chinese Pears or Korean Pears, this variety has a gritty texture, which is why we know them here as “Sand Pears.”
I picked these pears a few weeks ago when the trees were full.

Because of their high water content, sand pears bruise easily and often turn mushy when you cook with them. We ate these pears sliced on salads and just with big chomp – chomp -chomps!
They are delicious straight off the tree.
But just the sweet taste of these Sand Pears made me want to find another variety for baking.
So off to the Piggly Wiggly I went, and had my choice of several varieties of great looking pears.
Did I photograph my tart?
No.
Therefore, you’ll have to believe me when I tell you it looked FABULOUS. I finished it right before dinner, and it was gone right after dinner. No time for photos. But with pear tarts on my mind, here are some others you can view for inspiration.
Click the links to take you to the recipes.
This is the rustic style I usually make with the bottom crust folded up around the edges.
It looks like a flower.
I want to try this one next.
And leave it to Martha to make it beautiful and tasty!
Do you have pears growing where you live?

Leave a Reply

  1. I haven’t heard of sand pears, but you’re right about them being gritty! My mom has been going like a house afire lately “puttin’ up pears” in jams and tarts and cakes. The salad looks so tasty!

  2. I really like those pears-although they don’t call them sand pears here-I think they are Asian pears here-but they do have a slightly gritty texture. I like the full bodied flavor they have. xo Diana

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