Asian Pears first came to California from the Chinese workers that came to build the railroads. These early visitors from China brought with them many fruits and vegetables from home. One of the success stories were the Asian Pear or Pear Apple as some call it due to its apple-like appearance. The first plantings were in the Sacramento River delta area around Locke, California. The same families today are still active in the growing and marketing of this juicy and tasty fruit. The Asian Pear was then perfected by the University of California at Davis. Most of the Asian Pears today are produced in California, Oregon and Washington.

Asian Pears are not a hybrid of pear and apple, but a true pear. It has a somewhat blander flavor than European type pears, but is crisper in texture and is loaded with sweet juice. There are about 10 different varieties available in the market today. Some have yellow green skin, while others have the brown russet skin. Some of the varieties are Tsu Li, Hosui, Shinseiki, Shinko, Kikusui, Ya Li and Twentieth Century. Most grocery stores stock only one or two varieties, but more can usually be found in Oriental markets. 

Asian Pears are sold ready to eat. It stores well at room temperature, out of direct sunlight and can be kept in a paper bag for up to 3 months at room temp.

One pound (3 to 5) of Asian Pears will yield 2 cups of sliced fruit.

Here are some good info links to Asian pears:

http://www.epicurious.com/e_eating/e02_falling/fallfruits/asianpear.html

http://www.naumes.com/asian.htm

http://www.fruitfromwashington.com/Varieties/hosui.htm