Basic Introduction to Pucheng Crisp Pear
Pucheng is nestled beside a cluster of mountains, with the Luo River to its south. It features undulating hills, fertile plains, intersecting ravines, and a vast layer of loess.
With 760,000 hardworking people cultivating 1.68 million mu of land, 478,000 mu are dedicated to green fruits alone, including 180,000 mu of crisp pears. This makes it not only the largest green fruit base in China but also the true home of Chinese crisp pears, recognized by domestic and international experts as the “World's Best Ecological Area for Superior Crisp Pears.” “One bite and your hand fills with juice” is how foreign and domestic traders describe Pucheng's crisp pears.
Nutritional Value
1. Pears contain rich B vitamins, which can protect the heart, reduce fatigue, enhance myocardial vitality, and lower blood pressure;
2. The glycosides and tannic acid in pears can relieve coughs and clear phlegm, benefiting the throat;
3. Pears have many sugars and various vitamins that are easily absorbed by the body, stimulating appetite and protecting the liver;
4. Being cool in nature, pears can clear heat and calm the nerves, helping to normalize blood pressure and improve dizziness;
5. Eating pears can prevent arteriosclerosis and inhibit the formation of carcinogenic nitrosamines, thus preventing cancer;
6. Pears contain high levels of pectin, aiding digestion and promoting bowel movements.
Product Characteristics
The Pucheng Crisp Pear is an excellent variety developed from the famous Dangshan Crisp Pear.
Sensory Features: The fruit is upright and nearly cylindrical, with a greenish-yellow skin (yellowish-white if bagged). Its surface is smooth and bright, dotted with small, dense spots. The skin is thin, and the flesh is white, crisp, fragrant, juicy, sweet, large, and with a small core.
Preparation Method
Lung-Moistening Drink: Pear Syrup
Ingredients
1 pear, a few jujubes, a small piece of ginger, rock sugar, honey
Instructions
1. Peel the pear and use a grater over a pot to make pear pulp and juice.
2. Grate the ginger into fine threads and wash the jujubes, removing their seeds.
3. Boil the jujubes, rock sugar, ginger threads, and pear pulp over high heat, then cover and simmer over low heat for half an hour.
4. Use a slotted spoon to remove the pear pulp and jujubes from the pot, pressing them to extract more juice. Strain out the pear pulp, jujube residue, and ginger threads.
5. Continue to simmer over low heat for another hour, then let it cool.
6. Mix with a little honey when drinking. Store any leftovers in a sealed jar.
How to Enjoy Pucheng Crisp Pears
1. As pears are cold in nature, do not eat too much at once. People with weak spleens and stomachs should avoid raw pears; they can cook sliced pears in water instead;
2. Drinking hot water or eating greasy foods while consuming pears may cause diarrhea;
3. Pears can soothe the throat and reduce inflammation. Broadcasting and singing professionals often consume cooked pears to increase saliva and protect their vocal cords.