3 simple recipes using a beautiful fall favorite: Asian Pears

pear salad

By Margaret Mason

Pear season is undoubtedly one of the best parts of fall! A local favorite found in Greens to Grounds boxes, Asian pears (Pyrus pyrifolia) are a must-have as the weather gets crisp. This apple-shaped pear, though an outlier in its pear family, is delicious in a few of our favorite recipes! Unlike a regular pear, the Asian pear is ripe when it is firm, so enjoy by itself or try a few of these best kept ways to eat Asian pears.

  1. Asian Pear and Banana Smoothie

This recipe is brought to you by appetiteforchina.com.



8-10 cubes of ice
240 mL (1 cup) unsweetened soy milk
2 Asian pears, peeled and chopped
3 medium-sized bananas, peeled and chopped
15 mL (1 tablespoon) honey, optional


Make sure your blender is made for crushing ice; there may be a special attachment you have to use. Crush the ice with about half of the soy milk; ice crushes much faster when there is liquid. Add the pears, bananas, and the rest of the soy milk. Taste to see if the smoothie is sweet enough, and if not, add a bit of honey. Serve and enjoy!

  1. Baked Asian Pear Crisps

This recipe is brought to you by thehealthymaven.com.



2 ripe Asian pears

½ tsp cinnamon


Preheat oven to 200 degrees Fahrenheit. Slice Asian pears thinly from stem to bottom, removing any seeds that stick. Lay slices on two baking sheets lined with parchment paper or a silicone mat. Sprinkle both sides of slices with a spice of your choice – we recommend cinnamon. Bake for 1 hour, remove from the oven and flip slices. Repeat this process, baking for one hour, removing and flipping, and then baking for a final third hour. Turn off the heat and allow slices to cool completely in the oven. Remove after one hour and enjoy!

  1. Kale and Asian Pear Salad

This recipe is brought to you by ahouseinthehills.com.



2 bunches of kale, stems removed

2 medium Asian pears, cored and cut into slices

1 cup of pecans, chopped

½ cup + 2 tablespoons Extra Virgin olive oil

1 small shallot

2 tablespoons whole grain Dijon mustard

2 tablespoons champagne vinegar

Juice of one large lemon

1/8 teaspoon sea salt

½-1 tablespoon honey

1 large clove crushed garlic

Coconut oil

Maldon salt and fresh cracked pepper


In a small mixing bowl, combine olive oil, shallot, champagne vinegar, lemon juice, garlic, mustard, honey and sea salt to make dressing. Adjust salt and honey to your taste preferences. Use coconut oil to lightly coat a sautee pan. Cook kale in batches over medium low heat until bring green and slightly soft. Pile kale onto a large serving plate, top with sliced pears and pecans. Pour on dressing and top with salt and pepper.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s