Pears

Eight varieties of pears from U.S. markets
Image via Wikipedia

History / Geography

There is evidence to support that ancient Carthaginians grew pear trees.

During Classical Greece, there is also evidence that pears were eaten both fresh and

dried.

In the Middle Ages, it was believed that pears should be eaten at the end of a meal. The

dieticians, at the time, believed that pears helped foods from “coming up”.

In the United States, California, Oregon and Washington produce the majority of pears!

France is also well known for their sweet pears!

Science

Pyrus Communis, part of the Rosaceae family.

Varieties

There are over 5000 varieties grown all over the world in the temperate climate zone.

Some examples of varieties that you may find are: Bosc, Anjou, Bartlett, Comice,

Williams etc.

Season

July to Spring, depending on the variety.

How to Select

Pears taste better if picked while they are still hard and green and allowed to ripen at

home. Choose one that has a nice scent and is free of any bruises.

For cooking: Bosc, Williams.

For eating raw: Comice, Anjou, Bartlett or Williams.

Storage

Store unripe fruit at room temperature. Once the fruit has ripened, place in the

refrigerator if it will not be eaten immediately.

Nutritional Qualities

Phosphorus and Vitamin A.

Trivia

Pears are believed, in certain cultures, to help increase a person’s sex drive.

Wine Pairings

Chenin Blanc, French Colombard, Cabernet Sauvignon

Spices

Anise seed, cardamom, cinnamon, cloves, ginger, mace, tarragon

Equivalencies

1 lb. Fresh = 3 medium pears = 2 cups sliced

1 lb. Dried = 3 cups = 5 1/2 cups cooked

Preparation

There is no need to peel a pear before eating, but if a recipe requires it, set the peeled

pieces in some lemon water to prevent the fruit from browning.

Coring: If you don’t have a corer, use a melon baller or vegetable peeler to help scoop out

the core!

Recipes

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