• Botanical name: Pyrus pyrifolia ‘Hosui’
• Cold hardiness zones: 5-9
• Soil PH: 6.0-7.5, slightly acidic to neutral
• Watering needs: Regular watering, especially during dry periods
• Food forest layer: Canopy
• Which parts of the plant are eaten as food: The fruit
• Blooming Season: Early to mid-spring
• Harvest season/regularity: Late summer to early fall
• Fruiting age: Typically begins to bear fruit 3-5 years after planting
• Age of maturity (full size and peak fruiting): 6-10 years
• Average mature yield: Can produce several hundred pounds of fruit per mature tree
• Pollination for Fruit: Requires cross-pollination with another variety of Asian pear or European pear for best fruit set
• Size at maturity: 12-18 feet tall and wide (or 8 – 10 feet tall when grafted onto a dwarf tree rootstock).
• Sun needs: Full sun
• Preferred habitat: Well-drained soil with full sun exposure
• Growth rate (vigor): Moderate
• Natural reproductive rate (and methods): Primarily propagated through grafting for true-to-type fruit; seeds can vary significantly
• Propagation method: Grafting onto rootstock
• Average life span: Can live and produce fruit for several decades with proper care
• Good companion plants: Other pear varieties for cross-pollination, such as ‘Shinseiki’, ‘Chojuro’, or European pears like ‘Bartlett’ or ‘D’Anjou’
• Plant family: Rosaceae
• Taproot: No, has a fibrous root system
• Predators: Susceptible to pests like codling moth, pear psylla, and diseases such as fire blight and pear scab
• Other common problems/solutions: Regular pruning to maintain airflow and reduce disease risk; use of organic pest control methods as needed

Notes:

• The ‘Hosui’ Asian pear is known for its large, juicy, and sweet fruits with a crisp texture.
• It is highly valued for its taste and is often eaten fresh, though it can also be used in cooking or baking.
• Its flavor is a blend of sweet and tart, with a rich juiciness that distinguishes it from European pears.

Cautions:

• Monitor for signs of disease, such as fire blight, and take preventive measures to avoid infection.
• Requires careful pruning to manage tree size and shape for optimal fruit production.

Sources: General cultivation information is based on widely accepted horticultural practices for growing Pyrus pyrifolia varieties and specific knowledge about ‘Hosui’ Asian pears.

Propagating Hosui Asian Pear

Propagating Pyrus pyrifolia ‘Hosui’ primarily involves grafting, as this method ensures the offspring will maintain the desired fruit characteristics of the parent plant. Here’s a detailed overview of the propagation methods:

Grafting

1. Select Rootstock: Choose a compatible pear rootstock that offers disease resistance and controls the tree’s size. Common choices include Pyrus calleryana and Pyrus betulifolia for their compatibility with Asian pears.
2. Scion Wood Collection: Collect scion wood (the upper part of the graft that will become the fruiting portion of the tree) from a healthy ‘Hosui’ tree during late winter. Select one-year-old growth that’s about the thickness of a pencil.
3. Grafting Technique: In early spring, perform the graft. Common methods include whip and tongue grafting and cleft grafting, both of which require precise cuts to ensure a successful union between the scion and rootstock.
4. Aftercare: Seal the graft with grafting wax or tape to prevent drying. Keep the grafted area moist and monitor for signs of growth. Remove any sprouts below the graft to direct energy into the scion’s development.

Layering (Not Commonly Used for Pears)

Though not a standard method for propagating pears, layering can sometimes be used for ornamental purposes or in experimental contexts. It involves bending a low-hanging branch to the ground, partially burying it, and waiting for it to root. This method is generally less efficient and not recommended for fruit production.

Seed Propagation (Will not grow true to its mother variety)

Growing ‘Hosui’ pears from seeds is not advised for fruit production, as the resulting trees will not true to type. Seed propagation is primarily used for breeding purposes or rootstock production.

Grafting is the most reliable method for propagating ‘Hosui’ Asian pears, ensuring that the new trees will produce the same quality fruit as the parent tree. After successful grafting, it can take several years for the tree to begin bearing fruit, so patience is key.

Recipes

Asian Pear Salad with Honey Ginger Dressing

Ingredients:

Salad:

• 2 ‘Hosui’ Asian pears, thinly sliced
• 2 cups mixed greens (e.g., arugula, spinach, and watercress)
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup crumbled feta or goat cheese
• 1/4 cup dried cranberries or cherries

Honey Ginger Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey (adjust to taste)
• 1 teaspoon fresh ginger, grated
• Salt and pepper, to taste

Instructions:

1. Prepare the Dressing:
   • In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and grated ginger. Season with salt and pepper to taste. Adjust the honey depending on your preference for sweetness.
2. Assemble the Salad:
   • In a large salad bowl, combine the mixed greens, sliced ‘Hosui’ Asian pears, toasted walnuts, crumbled cheese, and dried cranberries or cherries.
3. Dress the Salad:
   • Drizzle the honey ginger dressing over the salad just before serving. Toss gently to ensure all the ingredients are evenly coated with the dressing.
4. Serve:
   • Serve immediately, ensuring the pears remain crisp and fresh.

Asian Pear and Chicken Stir-Fry

Ingredients:

Stir-Fry:

• 2 ‘Hosui’ Asian pears, cored and thinly sliced
• 1 pound chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup snow peas or sugar snap peas
• 1/2 cup green onions, chopped
• Salt and pepper, to taste

Sauce:

• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions:

1. Prepare the Sauce:
   • In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey (or brown sugar), and sesame oil. Set aside.
2. Cook the Chicken:
   • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast, season with a little salt and pepper, and stir-fry until cooked through and lightly golden. Remove the chicken from the pan and set aside.
3. Stir-Fry Vegetables:
   • In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
   • Add the julienned bell peppers and stir-fry for 2-3 minutes until they start to soften but still retain some crunch.
   • Add the snow peas and stir-fry for an additional minute.
4. Combine Chicken, Pears, and Sauce:
   • Return the cooked chicken to the pan with the vegetables. Add the sliced ‘Hosui’ Asian pears and the prepared sauce. Stir in the cornstarch slurry to thicken the sauce.
   • Stir everything together and cook for 2-3 minutes until the sauce has thickened and the pears are just heated through but still crisp.
5. Finish and Serve:
   • Sprinkle the chopped green onions over the stir-fry just before serving.
   • Serve hot with steamed rice or noodles.

Asian Pear Crisp

Ingredients:

Filling:

• 4 ‘Hosui’ Asian pears, peeled, cored, and sliced
• Juice of half a lemon
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour

Topping:

• 3/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, cold and cubed
• 1 cup old-fashioned rolled oats

Instructions:

1. Preheat Oven and Prepare Pears:
   • Preheat your oven to 350°F (175°C). In a large bowl, combine the sliced ‘Hosui’ Asian pears with lemon juice, sugar, cinnamon, nutmeg, and flour. Toss until the pears are evenly coated. Transfer the pear mixture into a greased 9-inch pie dish or baking pan.
2. Make the Crisp Topping:
   • In a medium bowl, mix together the flour, granulated sugar, brown sugar, salt, and cinnamon. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the rolled oats.
3. Assemble and Bake:
   • Evenly sprinkle the topping over the pear mixture in the dish. Bake in the preheated oven for about 45 minutes, or until the topping is golden brown and the pears are tender and bubbling.
4. Serve:
   • Allow the crisp to cool slightly before serving. It can be enjoyed warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Asian Pear Cream Pie

Ingredients:

Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and diced
• 4-6 tablespoons ice water

Filling:

• 3 ‘Hosui’ Asian pears, peeled, cored, and thinly sliced
• 1 cup heavy cream
• 2 eggs
• ¾ cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons all-purpose flour

Instructions:

1. Prepare the Pie Crust:
   • In a medium bowl, mix 1 ¼ cups flour and ½ teaspoon salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, tablespoon by tablespoon, tossing with a fork until a dough forms.
   • Shape the dough into a disk, wrap in plastic, and chill for at least 1 hour.
   • Preheat your oven to 425°F (220°C). Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Crimp the edges as desired.
2. Pre-Bake the Crust:
   • Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the weights and parchment, and bake for an additional 5 minutes until slightly golden. Reduce oven temperature to 350°F (175°C).
3. Prepare the Filling:
   • In a large bowl, whisk together the heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and flour until smooth.
   • Arrange the thinly sliced ‘Hosui’ Asian pears in the pre-baked pie crust, and pour the cream mixture over the pears.
4. Bake the Pie:
   • Bake at 350°F (175°C) for 45-50 minutes, or until the filling is set and the top is lightly golden.
   • Allow the pie to cool on a wire rack to room temperature, then chill in the refrigerator for at least 2 hours before serving.
5. Serve:
   • Serve chilled, garnished with whipped cream or a sprinkle of cinnamon if desired.