Chojuro
Chojuro
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About Chojuro
Chojuro is a traditional Japanese cultivar of Pyrus pyrifolia known for its butterscotch flavor. The fruit is medium to large with yellow to brownish skin and crisp, juicy white flesh, ripening in late August and keeping for up to five months in storage. It pollinates with Hosui and Shinko and is used for eating fresh or cooked.