Autumn has arrived, and the season for delicious pears has arrived.
It is a pattern of pear beads, not polka dots, inspired by the skin of a pear.
Pears can be divided into red pears, which have brown skin, and green pears, which have yellow-green skin.
Red pears such as Kosui and Hosui are said to be riper and tastier when their skin turns reddish-brown and darkens.
The skin of a pear has many dots called ``corks'' that help retain moisture and protect the fruit from pests.
As the pears ripen, the cork becomes thinner and the surface becomes smooth.
The skin of pears contains large amounts of arbutin, a type of polyphenol, and chlorogenic acid, which are antioxidant components.
We recommend eating it with the skin on.
