Autumn is here, and the climate is becoming dry. Do you wake up every morning with an uncomfortable throat and nose? Then eat some pears! Pears are delicious, juicy, and sweet. They are cool in nature and can clear heat, promote fluid production, and resolve phlegm, making them perfect for the dry autumn season to effectively relieve your dry throat.
Eating pears in autumn is quite suitable for conditions such as lung-heat cough, pediatric wind-heat, dry throat and sore throat, and constipation. For patients with hypertension, cardiopulmonary diseases, hepatitis, or cirrhosis, regularly eating pears is very beneficial. For hepatitis patients, eating pears can protect the liver, aid digestion, and increase appetite.
There are many varieties of pears. Although they are all pears, their effects are quite different. For example, Ya pears and Xuehua pears. Ya pears are less sweet, refreshing, and effective for relieving greasiness. Xuehua pears have the effect of clearing heat and moistening the lungs, making them the best choice for making rock sugar pear water! Everyone should choose according to their own specific situation.
How to choose pears with different effects?
To relieve greasiness, eat Ya pears. Ya pears have fine, crisp, juicy, and sweet flesh, and they are good for storage. The fruit is obovate with a duck-head-like protrusion at the top. Generally, the skin of a Ya pear is yellow-green and turns pale yellow after storage. Ya pears have a low sugar content, being refreshingly sweet and crisp. After eating greasy food, if you want the best way to relieve greasiness, this is the one to choose. The most famous ones come from Botou in Hebei and Yangxin in Shandong.
For health preservation, eat Xuehua pears. The flesh of a Xuehua pear is as white as snow and frost, and because the pear blossoms are pure and flawless, resembling snowflakes, it is called Xuehua pear. The surface of a Xuehua pear is relatively rough with a waxy coating on the skin. The flesh is fine, crisp, juicy, and sweet. The most famous ones are produced in Zhao County, Hebei. When the weather is dry in autumn and spring, buy some Xuehua pears to eat directly or make a bowl of rock sugar pear water. This can clear the heart and moisten the lungs, relieve coughs and dryness, making it a great health food.
For sweetness, the Huangjin pear is the top choice. "Speaking of Huangjin pears, my heart is as sweet as honey." The outstanding feature of the Huangjin pear is its sweetness. Don't be fooled by its yellow-green skin, which looks a bit unripe; its flesh's sweetness is "superior to all other pears." Moreover, its shape is well-formed and the flesh is delicate, making it the nobleman among pears.
For a rich sweet and sour flavor, choose theanguo pear. After being picked, theanguo pear, when left in a room for 7-10 days, will become full of aroma, and its flesh will change from coarse and astringent to soft and melting in the mouth, with a rich sweet and sour flavor.anguo pears are produced in Liaoning, with the most famous ones coming from Anshan and Liaoyang.
For a crisp and crunchy texture, choose the Su pear. The Su pear is originally from Dangshan in Anhui and is now the pear variety with the largest cultivation area in our country. The fruit is nearly cylindrical with large and numerous lenticels on the surface. It is yellow-green, and bagged fruit is yellowish-white. It is crisp, juicy, and stores well. The best quality comes from Xinjiang and Shanxi.
For a soft and smooth texture, choose the Yantai pear. Its scientific name is Wuxiang pear. The skin is greenish-yellow, and the shape is a bit like the wooden pin in a bowling game. After being stored for a few days, the fruit becomes soft, with less juice and a sweet and sour flavor. It is suitable for the elderly and children but does not store well.
For the authentic Beijing flavor, there is the Jingbai pear. The Jingbai pear is originally from Mentougou, Beijing, and has a cultivation history of over 200 years. It is the only traditional excellent variety originating from Beijing. The skin of a Jingbai pear is yellow-green when freshly picked and turns yellow after being kept indoors for 5-7 days. The flesh also becomes fine, soft, and juicy with a pure, sweet, and rich aroma, making it one of the most representative fruits of Beijing.
For export, there is the Xiang pear. The Xiang pear, whose scientific name is Korla fragrant pear, is a specialty of the Xinjiang region in China. The fruit is small, spindle-shaped or obovate. The skin is greenish-yellow with a red blush on the sun-exposed side. The skin is thin, the flesh is crisp, and it is sweet, delicious, and resistant to storage and transport. The Korla fragrant pear is one of the main pear varieties exported from China.
For the most juice, choose the Yuluxiang pear. The Yuluxiang pear is the newest pear variety cultivated in our country. The fruit is oval-shaped with a yellow-green skin and a red blush or dark red stripes on the sun-exposed side. The skin is extremely thin, and the core is small. The flesh is white, fine, tender, crisp, and exceptionally juicy, with a sweet and fresh flavor. The fruit is of the best quality when stored until New Year's Day or the Spring Festival.
There are also taboos when eating pears
Eating pears is taboo with crab and hot water. In the "Yin Zheng Yao," it says, "Pears and persimmons should not be eaten with crab." Pears are sweet, slightly sour, and cold in nature, so the ancients said, "Pears are cold and sharp; eating too many harms people, so they are commonly called 'fast fruit'." At the same time, there is a folk belief that eating pears and drinking hot water can cause diarrhea. Because pears are cold and crab is also cold and sharp, eating them together can harm the stomach and intestines, so they should not be eaten together.
Medicinal Diet and Health Preservation
White Pear and Honey
Ingredients: 1 large white pear, 50 grams of honey.
Method: First, core the white pear and fill the cavity with honey. Steam it and eat. Take one in the morning and one in the evening daily.
Effects: Can promote fluid production and moisten dryness, relieve cough and resolve phlegm. Suitable for symptoms such as yin deficiency and lung dryness, prolonged cough with a dry throat, and feverish palms and soles.
Pear Juice Congee
Ingredients: 2 fresh pears, 100 grams of rice, an appropriate amount of sugar.
Method: Wash the pears, peel and core them, and then squeeze the juice. Use the peels, dregs, and cores to decoct in water, then add rice to cook the congee. When it is cooked, add the pear juice and white sugar and cook for another one or two boils. Take one dose daily.
Effects: Can moisten the lungs and resolve phlegm. Suitable for lung-heat cough or dry cough with a dry mouth.
Snow Pear Paste
Ingredients: Snow pears.
Method: Take an appropriate amount of fresh snow pears, chop them, and squeeze the juice. Decoct the dregs in water twice until the flavor is exhausted. Combine the decoctions, filter, and concentrate with the pear juice. Add an equal amount of sugar, bring to a boil, and reduce to a paste. Take 10-15 grams each time, 2-3 times daily, to be held in the mouth or dissolved in water.
Effects: Can clear the lungs and purge heat, moisten dryness and quench thirst. Used for dry cough due to lung dryness, prolonged cough, and chest pain.
Although pears are juicy and delicious and can relieve autumn dryness, they are cold in nature and are not suitable for people with a weak and cold constitution; people with poor spleen and stomach function should not eat too many, otherwise it is easy to damage the spleen and stomach, leading to diarrhea and abdominal pain; and those who already have abdominal pain and diarrhea should definitely not eat pears. Now, you should know how to eat pears and which pears to eat!