It’s basically the same; there’s no darkening or softening, and the taste is pretty much the same.

In short, here are the immediate conclusions:

1. Washing pears in salt water is usually done to prevent the flesh from oxidizing and darkening. However, washing or not washing the pears makes no difference, and even after leaving them in the water for two hours, the flesh remains roughly the same. While the flesh around the core does darken slightly when cut into, the effect isn’t significant.

So, if washing the pears in salt water is to prevent them from turning black, it’s really unnecessary.

2. Washing the pears in salt water and soaking them in salt water for one minute does affect their crispness. If the crispness score is 10 without washing, it drops to 9.5 after soaking for one minute.

Afterwards, whether left in the water for 15 minutes or two hours, the crispness remains around 9.5, with a slightly pleasant salty flavor.

3. Washing the pears in salt water and soaking them in salt water for 15 minutes does affect their crispness. If the crispness of the unwashed pear is 10 points, after soaking for 15 minutes, it’s only 9 points.

Afterwards, whether it’s left for 15 minutes or 2 hours, the crispness remains around 9 points, and it’s slightly salty. So, I suspect the longer it soaks, the softer and saltier it becomes.

This pear looks similar 60 minutes after being cut. It’s essentially the same, not much darkening or softening, and the taste is similar. This has attracted some cat researchers to study it, but I haven’t seen any useful research.

4. The pit is truly sour, but not unpleasant. Eating the flesh immediately after eating the slightly sour taste instantly elevates even the bland flesh to a sweeter, more delicious flavor. A bite of pit, then a bite of flesh, and you’ll experience the dramatic ups and downs of life, a kind of sweetness and bitterness.

So, don’t remove the pit; eating it with the flesh creates what gourmets often call “layered” experiences.

5. Conclusion: In the future, when I eat pears, I’ll wash them and cut them directly into the core without peeling them. After cutting, I’ll rinse them in salt water (I prefer a slightly salty taste, so a little less crispness is fine).

Then I’ll eat the pears slowly, taking small bites of the core and flesh. If I can’t finish them, I’ll freeze them and eat them again within a few hours. The taste will be the same.