Beijing Bai Pear, also known as Beijing White Pear, is native to Beijing and is one of the finest varieties in the Qiuzi pear system. It is the only local specialty with the word “Jing†in Beijing. Jingbai Pear is the fruit of Rosaceae plant Pear. It is flat and round, has many juices, is sweet and sour, has a strong aroma, and has a high sugar content. It has the functions of Shengjin, Runzao, heat, Huayu and hangover. On March 13, 2012, the General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) approved the protection of Beijing Baili GI products.
Jingbai Pear has a high sugar content of 10.81% and an acid content of 0.34%. Pear fruit is of high nutritional value and has been determined to contain 0.1 g of protein per 100 g of flesh, 0.1 g of fat, 5 mg of calcium, 6 mg of phosphorus, 0.2 mg of iron, 0.01 mg each of carotene, thiamine, and riboflavin. Niacin 0.2 mg, ascorbic acid 3 mg.