There are different types of asian pears and I like the early ones with the pale skin. The later ones have a harder skin and can be less sweet if picked green for long term storage. Best time to get this is in the fall when they are harvested.
I'm sure its edible, just not a pleasant taste with its bitter tones. The deceptively thin skin layer I find is pretty tough to chew through as well. I've never seen it served sliced up with skin-on in any Asian dessert or family gathering serving. I much prefer the juicy fruit on its own! :)