If you like Asian pears, you should try the common Kieffer pear! It’s a suspected cross between a Chinese sand pear and a European Barlett. Although routinely “reserved” only as a “cooking” pear due to its hardness…it’s actually my favorite pear precisely DUE to its hard, crispy, crunchy, gritty, watery flesh! It’s rather similar to an Asian pear, but a bit grittier and harder…
Just note that to get a Kieffer pear, you’ll probably have to either find some at a farmer’s market or grow some yourself! As they are not deemed “commercially viable” for being merely “cooking” pears. And so no grocery stores carry them.
Well to each their own…but European pears are comparatively too mushy and bruise too easily for me!