Description
Pre-course is a pear developed in France and announced around 1875. It was introduced to Japan in the Meiji period. In Japan, it is called “pre-course”, but its original name is “Dr. Jules Guyot”, as it is named after the French expert Jules Guyot. The name “pre-course” comes from the French word “précoce”, which means “early” or “precocious”. As the name suggests, they are early-ripening pears that come out in late August.
Pre-course pear is rare among Western pears, and is famous for its slightly crispy Japanese pear-like texture. The fruit is greenish-yellow, but turns yellow when ripe. It has a good fragrance, sweetness and refreshing acidity, and the flesh is soft. It contains a moderate amount of fruit juice, and you can also feel the smooth crisp texture of Japanese pears.
Leave at room temperature until ripe (skin turns yellow in color).
Country of Origin: Yamagata Prefecture, Japan
Nutrition facts: Great Source of Vitamin-C, Vitamin K, Fiber, Copper and Potassium.
Health Benefits:
– Prevent blood pressure and stroke
– Anti-oxidant
– Lower cholesterol levels
– Relieving fever
– Anti-inflammatory effect
– Build the immune system
– Heal throat and vocal cord
