Jingbai Pear, also known as Beijing White Pear, is a specialty fruit originating from Mentougou District in Beijing. As one of the finest varieties within the sand pear family, it’s the only fruit in Beijing honored with the prefix “Jing” (meaning Beijing). The pear is round and slightly flattened, with a juicy, sweet-tart flavor and a fragrant aroma. Rich in glucose, vitamins, and amino acids, it offers various health benefits, including quenching thirst, cooling heat, soothing dryness, relieving coughs, and aiding digestion.
Beyond being enjoyed fresh, Jingbai Pear is also crafted into pear wine. The fruit blossoms in early spring and ripens in late summer, with the best harvest season falling between summer and autumn.
In 1999, the Jingbai Pear won a silver medal at the Kunming International Horticultural Expo. In 2005, it was selected as one of Beijing’s nine unique agricultural products. In 2012, it was officially recognized as a “National Geographical Indication Product,” and in 2014, it was listed among China’s 25 distinctive fruits.
The cultivation of Jingbai Pears thrives in the unique microclimate of Mentougou, with its mountainous terrain, fertile soil, and distinct seasonal changes. The historical roots of this pear date back over 400 years, with ancient trees still bearing fruit in the region.
Jingbai Pear is more than just a fruit—it’s a symbol of Beijing’s agricultural heritage and a treasured delicacy enjoyed across generations.
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Phoenix Lee https://chinese-tradition.com/jingbai-pear-beijings-unique-juicy-autumn-delight.html