Fruit

Chojuro

A tier

Chojuro is an older russet Japanese nashi with brown skin, dense flesh, and a distinctive butterscotch-brown sugar aroma when fully mature. Texture is crisp but slightly coarser and less watery-explosive than Hosui; some modern eaters find it milder until fruit is truly ripe. Historical importance is high—it helped define early commercial nashi outside Japan. Still grown for nostalgia, breeding, and markets that know the name. Allow full maturity for the caramel-leaning scent that made its reputation. Good keeper relative to early yellow types.