Pyrus pyrifolia aka Chinese Pear

Pyrus pyrifolia is a species of pear tree native to East Asia, known by various names such as Asian pear, Japanese pear, Chinese pear, Korean pear, Taiwanese pear, apple pear, zodiac pear, three-halves pear, papple, naspati and sand pear. The fruits are not generally baked in pies or made into jams because of their high water content and grainy texture. They are commonly served raw and peeled, and can last for several weeks or more when kept in a cold, dry place. Cultivars are classified by two groups, Akanashi ('Russet pears') and Aonashi ('Green pears'). They are also used for cooking purposes in sauces as a sweetener and to marinate meat. The tree grows up to 8-10 ft. tall (240-300 cm) and 6-7 ft. wide (180-210 cm). It prefers a sheltered, frost-free position and should be pruned every year to encourage the best crop. The tree can be propagated by grafting or chip budding onto a clonal rootstock for fruit, and needs to be kept away from aphids, caterpillars, codling moth, pear blister mite, pear midge and pear and cherry slugworm, pear scab, pear rust, brown rot, blossom wilt and fireblight. Asian pear is also an uncommon houseplant that needs regular watering and should be less than 1 foot from a window, in well-draining soil with long-lasting, direct light.