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VEGGIE LOVE: Asian Pear

March 30, 2010

I recently got down with an asian pear on a film set. It was introduced to me by another actress, a good friend of mine, as we were waiting around to shoot. We found one in a street market in Queens. I loved it, hope you’ll give Kenzie’s fabulous recipe a try it looks so yummy I could eat it off the page! -XoXo Raw Girl

I hope everyone is enjoying the beginning of spring and is starting to get excited about all the seasonal fruits and veggies that are just around the corner. I know I am. Today I want to talk about Asian Pear: a fruit with a bit of an identity crisis, but all is forgiven by its sweet and crisp taste.

When first biting in, you may think you are actually eating an apple. It is crunchier than a pear and many have the roundness of an apple; but Asian Pears tend to be a bit juicier than your traditional apple and have more of a pear-ish color. They have a really fresh and satisfying taste—truly delicious. There are many types of Asian Pears, but most come from Japan. Here in the U.S., ours are come from Washington, Oregon, and California. You can find them in Asian Markets almost year round, major health stores (like Whole Foods) during summer months, and if you’re in the Northwest maybe a local farmers market.

So how are they good for you? Asian pear is loaded with Vitamin C—an antioxidant that protects cells against damage, helps wounds to heal, fights infections, promotes healthy bones, teeth, gums and blood vessels, and aids in the absorption of iron. The fruit also has a good amount of Vitamin K, which can increase bone mass, promotes good blood flow, and protects against liver and prostate cancer. Asian Pear is also loaded with other vitamins and minerals in small amounts, including Vitamin E, B Vitamins, Potassium, Magnesium, and some protein.

So how about some pie?

Raw Asian Pear Pie

 Crust: 2 cups almonds, 1 cup pitted dates, 2 Tbs maple syup, 1 teaspoon salt; Filling: 3-4 chopped asian pears, 1 orange pitted and seeded, 2 Tbs maple syrup, ¼ cup water, raisins or other dried fruit, 1 Tbs cinnamon

For crust, blend the almonds to make flour. Take out 3 Tbs of flour then add dates and syrup until dough is formed. Pour the 3 Tbs of almond flour into the bottom of your pie dish; this prevents the crust from sticking. Start molding the piecrust into the pan evenly.

For the filling, add the orange, maple syrup, cinnamon and water to Vitamix and blend. Then add the Asian Pears and pulse lightly—you don’t want to blend the apples, just chopped, rough, and solidified with the filling mixture. Pour mixture into crust. Top with raisins or dried fruit. You can let the pie sit in fridge overnight for really marinated apples. But if you can’t wait that long, it’s just as good!

This is a delicious take on “traditional” apple pie. You still have the crunch of apples, but with a great pear taste—and it’s 100% raw. This pie is also great for staying with the Veggie Love theme: share the love with a group of friends and feel fabulous with every bite.

Sharing the love with a mouthful of pie….Kenzie, Signing in for Raw Girl

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One comment

  1. I hate the texture of asian pears. I should try them cooked (in a pie!) I’m sure I would like them better.



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