Atago Pears
Estimated Inventory, lb : 0
Description/Taste
Atago pears are large in size, averaging around one kilogram in weight, and can reach two kilograms when grown in ideal cultivation conditions. The pears vary in shape from irregular, ovate, and oblate to round and have sloping shoulders, a broad middle, and a narrow base. The skin is semi-thick, taut, firm, and rough, showcasing prominent lenticels, giving the surface a pebbled look. The skin also ripens to shades of yellow and brown. Underneath the surface, the ivory-to-white flesh is coarse, aqueous, and crunchy. As the fruit matures, the flesh softens slightly. The flesh also envelops a central fibrous core containing a few black-brown seeds. Atago pears release a faintly sweet aroma when ripe and will feel heavy for their size, indicating a higher juice content. Select fruits that are taut and blemish-free. Atago pears are edible raw or cooked and are initially sour after harvesting due to moderate acidity. The fruits are traditionally stored for a period after picking to allow the acidity to lessen, enhancing the fruit’s overall sweetness. Atago pears consumed in their ideal state will have a refreshing, mild, and sweet taste.
Seasons/Availability
Atago pears are harvested mid-fall through early winter, typically between mid-October and November. Once picked, the fruits are stored to develop a sweeter taste. Atago pears have a peak season between November and January.
Current Facts
Atago pears, botanically classified as Pyrus pyrifolia, are a Japanese variety belonging to the Rosaceae family. The sweet, late-season fruits are known as the largest pear variety in Japan and are commercially grown as a premium specialty cultivar. Atago pears are challenging to grow due to their large sizes and are only produced in limited quantities each year. The variety is favored throughout the winter season as a versatile pear and is given as gifts or purchased for fresh and cooked culinary preparations. Atago pears are nicknamed the “king of pears” in regions of Japan, and many consumers often compare the fruit’s large size to the size of a baby’s head or pomelo. Atago pears are sought after by consumers for their size, juicy, crisp nature, and mild, sweet taste.
Nutritional Value
Atago pears have not been extensively studied for their nutritional properties. Japanese pear varieties, in general, are a source of vitamins C and K to strengthen the immune system and aid in fast wound healing. Pears also provide potassium, magnesium, fiber, copper, and folate. Potassium helps the body replenish electrolytes and balance fluid levels, while fiber stimulates and regulates the digestive tract. Magnesium helps the body control nerve functions, copper aids the body in producing red blood cells, and folate develops tissues and molecules that carry genetic information. Beyond vitamins and minerals, pears are a source of sorbitol, a type of sugar alcohol naturally found in the flesh that is extracted and used as a food sweetener. In some Asian natural medicines, pears are used to moisten the throat and lessen coughs.
Applications
Atago pears have a mild, sweet, and sour flavor suited for fresh and cooked preparations. The variety changes in flavor depending on how long it has been held in storage. Freshly picked Atago pears will have more acidity, while fruits left in a storage period have a softer and sweeter taste. Most consumers enjoy the fruits once they have softened slightly and have become sweeter. Atago pears are popularly eaten out of hand to enjoy their large size. Slicing the fruit into wedges is recommended, as pears are typically sweeter at the bottom. Cutting a wedge extending the length of the fruit allows each consumer to receive a portion of the sweetest flesh. Atago pears can be sliced into green salads, diced into fruit medleys, or served on cheese plates. The fruits can also be blended into juices and smoothies as a refreshing addition. In Japan, Atago pears are primarily given as gifts to friends, family, and coworkers during the winter holiday season. The fruits are considered premium pears and are valued as novel presents due to their large size. Atago pears can also be simmered into jams, jellies, and compotes or used as fillings for tarts, pies, and cakes. Try incorporating Atago pears into any dessert recipe calling for Japanese or Asian pears. They can also be grated and used to soften meat in savory dishes. Atago pears complement other fruits, including figs, apples, cranberries, and stone fruit, nuts such as almonds, pecans, and cashews, and spices such as cinnamon, ginger, nutmeg, and cloves. Whole, unwashed Atago pears should be wrapped in newspaper or paper towels and placed in a plastic bag in the refrigerator. The pears will keep for 1 to 2 months, depending on the fruit’s maturity and storage conditions. Atago pears can also be ripened on the counter in a cool, dry, and dark location. Once they have reached the desired degree of ripeness, they should be placed in the fridge.
Ethnic/Cultural Info
Atago pears were named after Mt. Atago, the tallest peak in the city of Kyoto in Japan. Mt. Atago reaches up to 924 meters in elevation and is famous for its Atago Shrine, a Shinto temple constructed in 1603. The shrine is dedicated to the Shinto god of fire prevention, Atago Gongen, and annual pilgrimages attract thousands of visitors to the mountain each year. Atago pears are also famously known for holding the heaviest pear title in the Guinness Book of World Records. The variety was granted the record in 2011, and the pear used for the examination was grown by JA Aichi Toyota Nashi Bukai, a group of farmers from Toyota, Aichi, Japan. The pear was documented at 2.948 kilograms in weight, or 6 pounds 8 ounces.
Geography/History
Atago pears are native to Japan and were thought to have arisen sometime between the Taisho Era, 1912 to 1926, and the early Showa Era, beginning in 1926. Much of the variety's early history is unknown, but genetic analysis has concluded that it is a cross between Chojuro and Amanogawa pears. Atago pears were introduced to the Okayama Prefecture between 1943 and 1945 and were notably planted in an orchard belonging to farmer Megumi Takehara in Ohara, Okayama City. Mr. Takehara began breeding and evaluating the large pears in 1958, and it took over 15 years for him to improve cultivation and develop an appealing crop. Atago pears later spread in cultivation throughout the Okayama Prefecture and Mr. Takehara’s techniques helped advance the variety’s production to become a seasonally sought after pear. Today, Japan's largest producers of Atago pears are centralized in the Ogami district of Okayama city and in Kurashiki city. Atago pears are also grown by farmers in the Tottori, Shimane, Aichi, Oita, Ibaraki, and Fukushima Prefectures. When in season, the fruits are sold directly through growers, select farmer’s markets, or high-end department and fruit stores.
