Pear

Origin / Growing regions:
Pears have been harvested since 3,500 B.C., and are pre-sumed to have originated in the Caucasus or in Anatolia. They are found in both the Northern and Southern Hemi-spheres. The most important growing areas are in Central Europe, South America, South Africa and China

Description:
The pear, a very old cultivated plant, is classified as a pome fruit. The over 5,000 varieties identified world-wide differ primarily in colour (green to rust-red), shape (pyriform to round) and aroma.

Fruit:

Distinction is made between perry pears and
table pears (also known as “butter pears” for their appealing taste and the tendency of the pulp to melt in the mouth) and between summer, autumn and winter pears.

Sensory characteristics:

Due to their low fruit-acid content, most pears taste sweet and are easily digestible. Ripe fruits have a delicate fruit aroma ranging from slightly sweet-sour to a full, rich aroma. A typical characteristic of pears, which is more or less pronounced in different varieties, is the presence of so-called
“stone cells” in the pulp, which produce the familiar grainy texture.

Distinctive characteristics:
The fruit has significant nutritional value. It is rich in vitamin B2 and iron and contains substantial amounts of protein, carbohydrates and fibre. Pears are also popular due to their low fruit-acid and high potassium content.