Daisui Li is a high-yielding Asian pear that produces enormous fruits, often reaching up to a pound each, with crispy white flesh and exceptional juiciness. Ripening after classic varieties like Bartlett and Shinko, this cultivar was introduced by UC Davis researcher Ben T. Iwakin in 1985 and thrives in hardiness zones 4 through 8. The tree has an ornamental spreading form and tolerates heat, humidity, and salt, making it surprisingly adaptable for a fruit tree with such generous harvests.
Full Sun
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4-8
?in H x ?in W
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Moderate
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Fruits the size of a small melon pack crispy, juicy white flesh that stays fresh for up to six months in cold storage, making Daisui Li exceptional both for fresh eating and for making dried pears. The tree's spreading, naturally ornamental shape means you're not sacrificing landscape beauty for productivity. Ben T. Iwakin's 1985 introduction represents a deliberate breeding choice to extend the Asian pear season, and the variety's built-in resistance to fire blight removes one of the biggest headaches from pear growing.
Daisui Li shines both as a fresh fruit and in the kitchen. The enormous, crispy-fleshed pears are sublime eaten fresh off the tree, their size making them feel celebratory compared to smaller pear varieties. They're also outstanding for drying, where their high flesh quality concentrates into chewy, intensely flavored dried pears. Home canners appreciate them for their firm texture and the extended storage window they provide; fruits stored at 32°F will keep for up to six months, offering fresh pear eating well into winter.
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Plant Daisui Li in spring or fall, spacing trees 15 to 20 feet apart to accommodate their spreading mature form and allow room for sunlight penetration. Choose a location with full sun exposure and well-draining soil. Bare-root trees should be planted while dormant; container trees can go in the ground after the last frost date when soil has warmed.
Harvest Daisui Li pears when they reach their characteristic large size, typically late summer to early fall after Bartlett and Shinko varieties have finished. Pears are ripe when the flesh yields slightly to gentle thumb pressure near the stem end and the skin color shifts to a lighter tan or cream. Unlike some fruits, pears often develop their best flavor after harvesting if picked at the firm-ripe stage; they continue to improve in texture and sweetness for several days at room temperature. Pick fruits carefully to avoid bruising, as damage reduces storage life. Store at 32°F immediately after harvest if you intend to keep them for extended periods.
Daisui Li develops a naturally spreading form that requires minimal intervention. Focus on removing dead, damaged, or crossing branches to maintain an open canopy that allows sunlight and air circulation into the center of the tree. Thin out crowded growth to prevent fire blight fungus from thriving in dense foliage. Prune in late winter while the tree is dormant, removing only what's necessary since heavy pruning can reduce flowering and fruit production.
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“Daisui Li emerged from deliberate breeding work at the University of California, introduced by horticulturist Ben T. Iwakin in 1985. The cultivar is a cross between two distinct pear traditions: the Japanese pear Kikusui and a Chinese pear, representing an effort to combine the best traits of both Asian pear cultures. This parentage was not accidental; breeders chose to marry Japanese refinement with Chinese vigor to create a variety that would fill a gap in the ripening calendar, producing high yields of enormous fruit weeks after earlier Asian pear varieties had finished. The result reflects the sophisticated horticultural work happening in California's research institutions during the 1980s, when Asian pears were still relatively new to Western gardeners.”