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Yamagata's Lafrance Pear
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JA Yamagata
12-35, 1-chome, Hatago-machi, Yamagata City, Yamagata, Japan

European pear: Yamagata is 80% of the national production.

Harvested from mid-October and on sale from mid-December.

Lafrance Pear


Lafrance Pear is a type of European pear, a fruit that was discovered in France and introduced to Japan in the Meiji period (1868-1912). It takes a lot of work to grow, and it is susceptible to pests, diseases and weather.

By the way, it's normal to think that what you see on the store shelves is close to being eaten, but not so with this Lafrance Pear. Store them at room temperature and when they are tender around the stem, they are ready to eat. They say Lafrance Pears don't ripen very well when they're on the tree, and they get creamier and tastier when they're left for about two weeks after harvest.


At first I didn't know anything about it, I bought it and immediately ate it as hard as I could because it was bad. Even if you put them in the refrigerator, they never ripen. It wasn't long ago (the internet age) that I learned how to eat it, and I was finally able to eat it deliciously.

Ripe Lafrance Pear is a very magical food, smooth and juicy as ice cream when eaten cold. The fine pulp is creamy and has a unique texture that is not found in other foods.

Incidentally, the blue Lafrance Pear I bought at the end of the year would not ripen for any length of time in a cold winter room. In hindsight, I wish I had put it in a warm living room. Yes, if you have a few, you might want to pack them up and put them in a bag and let them ripen with your own ethylene gas.

Afterword)
In 2013, in order to make Lafrance Pear taste good, Yamagata Prefecture set a standard date to start selling it. This is to distribute only the fruit when it is ready to be eaten. Incidentally, there are two standard dates: October 25 for ethylene-treated products (ripened with ethylene gas) and October 30 for pre-cooled products (ripened in a refrigerator).
©Japanese Famous Foods , Update:2020/06/04