A Korean pear is a large round fruit that is eaten raw or used as a sweetener in sauces and marinades. This fruit is also sometimes called Nashi apple, apple pear, Asian pear, Japanese pear, Chinese pear, sand pear, and bapple, arguably the cutest name for the fruit. But the fruit is not, as some of these names might suggest, a hybrid between an apple and a pear. Like apples, Asian pears taste best when they ripen on the tree and are ready to eat as soon as they are harvested. That means no waiting for this fruit to be ready for consumption, which is the case for so many others. In fact, they do not soften and get sweeter as Western pears do, so you do not have to delay eating them at all.
Asian pear - Wikipedia
Type and size — small to medium tree, about 15 feet Hardiness zone — Exposure — full sun to some shade Soil — pH 6. Nutritional highlights — vitamins C, K; dietary fiber Adaptability — variable Pest issues — coddling moth, fire blight susceptibility variable Invasive potential — none Environmental benefits — unknown. Shared management — medium fruit thinning important Shared equipment — medium care to avoid spread of fire blight Shared processing — not applicable Co-marketing — low to medium special handling. Asian pears are native to countries in Asia. They have been cultivated for more than 2, years in China, where more than 3, cultivars are currently grown.
Pyrus pyrifolia is a species of pear tree native to East Asia. The tree's edible fruit is known by many names, including: Asian pear ,  Japanese pear ,  Chinese pear ,   Korean pear ,    Taiwanese pear , apple pear , zodiac pear , and sand pear. Traditionally in East Asia the tree's flowers are a popular symbol of early spring, and it is a common sight in gardens and the countryside. The fruits are not generally baked in pies or made into jams because they have a high water content and a crisp, grainy texture, very different from the European varieties.