Pears have been cultivated since 3,500 BC, and presumably originated in the Caucasus or Anatolia, where they are believed to have evolved from two wild species. Today, pears are grown in both the Northern and Southern Hemispheres. The most important growing regions are Central Europe, South America, South Africa and China.
The pear is a very old type of fruit classified as member of the subfamily of Maloideae. More than 5,000 different species are known to exist worldwide. They vary above all in colour (green to rust-brown), shape (pear-shaped to round) and aroma.
Pears are highly nutritious and rich in vitamin B2, iron, protein, carbohydrates and fibre. They are beloved for their low acid content and high concentration of potassium, which helps regulate fluid levels in the body. Juice producers use pear juice primarily for fruit beverages, smoothies and nectars.
We generally distinguish between cooking pears and table pears (also known in some countries as “butter pears” due to their fine flavour and creamy flesh) and between those harvested in the summer, autumn and winter months.
Pears have a mostly sweet taste and are easily digestible due to their low acid content. Ripe fruits have a very delicate aroma ranging from tart-sweet to elegant and ripe. A typical feature of these fruits, which varies from one species to another, are stone cells (also known as “grit”), which contribute to their characteristic grainy consistency.
… that Eckes-Granini uses puree from Williams-Christ pears for granini Pear Nectar? The noble variety is sold primarily as table fruit. In order to obtain the right aroma for the nectar, pears must be harvested at the ideal point in time, allowed to ripen under appropriate conditions after picking and processed as quickly as possible.