Pærer

Pærer is the Danish plural form of pære, the word for pear. In Danish, pære also denotes a light bulb, so the term pærer may refer to bulbs in non-fruit contexts. This article concerns pears, the fruit, while noting the linguistic overlap.

Pears are pomes produced by trees in the genus Pyrus, cultivated in temperate regions around the world. The two main groups are European pears (Pyrus communis) and Asian pears (Pyrus pyrifolia). European pears are typically pear-shaped, softening as they ripen off the tree, while Asian pears are round and crisp, often eaten fresh.

Pear trees require a period of winter chill and generally benefit from cross-pollination with other pear varieties. Harvest occurs in late summer to autumn, and pears are climacteric fruit: they ripen after picking, allowing for controlled postharvest ripening. Proper spacing, pruning, and pest management influence yield and fruit quality.

Pears are eaten fresh and are used in baking, poaching, and canning. They are a good source of dietary fiber, vitamin C, and potassium, with about 50–60 calories per 100 grams and virtually no fat. They are typically consumed with the skin, which contains much of the fiber and polyphenols.

Global production is concentrated in parts of China, Europe, and the Americas, with major exporters supplying both fresh fruit and processed products. Storage advice includes keeping pears cool and allowing firmer fruit to soften at room temperature for ripening. See also pear cultivars and general fruit postharvest handling.