Pears can be steamed in addition to being eaten raw, which is sweet and delicious. You can also cook it with rock sugar. You can slice and cook when coughing in autumn and winter. In addition, they can be sliced, dried and soaked in water, which can moisten the lungs and relieve cough.

Pear contains malic acid, citric acid, grape acid, fructose, calcium, phosphorus, iron and various vitamins. Pear meat is crisp and tender, rich in juice, sweet and sour, delicious, can detoxify and nourish the face, help to soften blood vessels, strengthen the brain and improve intelligence, and is most suitable for people with fever in winter and spring.

Pear is red in color, and its fruits, roots and leaves can be used as medicine. It has high medicinal value and nutritional value, and is rich in calcium, iron, zinc and iodine, which is the highest nutritional content in fruits.

Extended data

Main varieties of sand pear

There are many varieties of pears cultivated in the Yangtze River valley and the Pearl River valley in China, such as Sydney in Xuancheng, Anhui Province and Taizhou, Zhejiang Province. Baoli pear in Huzhou, Duck egg pear, Zhuji pear, etc. It is cultivated all over China. Japan has cultivated many new varieties, such as Changshilang, Imamura, 20th century, Zaoshengchi and so on.

Shali pear is similar to Pak Lei, but the leaf base of Pak Lei is often wedge-shaped, with small flowers and yellow skin. The difference between Sha pear and Qiuzi pear is that the peel is brown and there is no persistent calyx. Qiuzi pear has obvious spiny serrations on its leaves and sparse hairs at the base of its style, which is also different from this species.

Henan net-Luanchuan: Huangpi pear with the same origin of medicine and food

Baidu Encyclopedia-Shali (Rosaceae arbor)