Pear – Fruit native to coastal and mildly temperate regions

The pear (pyrus communis) is a delicious fruit that is related to the apple and the quince. Pears are aromatic and sweet, and they melt in mouth with each slurping bite. About the size of apple, pears generally have characteristics large, round bottom that tapers toward the top. They are so familiar that their signature shape is, well, pear-shaped; technically, the shape’s name is “pyriform,” which is Latin for “pear-shaped.”

The fruit of the tree of the same name, the pear is grown in several parts of the world, particularly in regions with a temperately cool climate. With their glossy leaves and white blossoms, pear trees are a beautiful accent in a home landscape.

Cultivars of the European pear, Pyrus communis, predominate in Europe, North America, South America, Africa and Australia. The sand or Japanese pear, P. pyrifolia, is the main cultivated species in southern and centralChina, Japan and Southeast Asia.

Depending upon the variety, their paper-thin skins can be yellow, green, brown, red or a combination of two or more of these colors. There are many varieties of pears sold. Bartlett and Comice pears are soft, juicy and sweet. They are also very fragile. Bosc and D’Anjou are firmer, but still very sweet and juicy.

Generally, pears do not necessarily ripen on the tree. They are picked when still greens, which picking maturity being determined by flesh firmness, color or soluble solids test as established by various regulations.

In the kitchen, pears are incredibly versatile: stew them, poach them in red wine and spices, use them instead of apple for a tarte tatin or crumble, put them in cakes and slice them thinly for salads. Roman historian Pliny, who wrote about 40 varieties of pears in 200 AD, recommended boiling them with honey.

Fresh pears contain 83% water. Additionally, each 100 g (about 3.5 oz) provides 61 calories (kcal) of energy, 130 mg of potassium, and only 2 mg of sodium. The calories in pears are derived primarily from the sugars (carbohydrate) which gave pears a sweet taste.

Pears are among the healthiest of fruits and much of that goodness is in their fine skins, therefore do not peel them. Studies have shown the skin contains three to four times as many antioxidant, anti-inflammatory flavonoids as the flesh. The red-skinned varieties contain anthocyanins, too.

Pears are excellence source of water-soluble fibers, including pectin. In fact, pears are actually higher in pectin than apples. This makes them quite useful in helping to lower cholesterol levels and in toning the intestines.

About 48% of the pear is sold as fresh pears for consumption as fresh fruits and for home use. The remaining 52% is processed as canned or dried fruit.
Pear – Fruit native to coastal and mildly temperate regions