@mathprofbrony  
I now need to find one of those somewhere. :3

Japanese apple pears, a.k.a. asian pears, are such a delicious fruit omg you don’t even know.
 
Now, to some extent it depends on what kind you get. I prefer Pyrus pyrifolia, specifically the hosui pear, which has a bronze skin; you’ll often get the ya pear in stores, P. x bretschneideri, which has a lighter colored, thinner skin, and personally I think has less depth of flavor. Both are sold in the U.S. as asian pears. (They are pears, and they are Asian, so. Okay then.)
 
If you have a choice, get hosui pears with less green in the skin. The bronzer, the better. Larger is generally good, since it’s not usually to the detriment of flavor (which, by the way, is strongest near the bottom of the fruit; watch the juice). However, larger asian pears are usually quite expensive. I tend to get them every now and then as a treat.
 
(They are their own kind of pear, by the way, not a hybrid of apple and pear. They’re just an apple-ish-shaped pear.)

>looks at google  
this is a thing? o.O