PEARS

Pears are the pomaceous fruits of trees in the genus Pyrus, most notably Pyrus communis (European pear) and Pyrus pyrifolia (Asian pear). They are produced in temperate regions worldwide and come in many shapes and colors, from green and yellow to russeted brown. The fruit typically has a bell-like or oblong form, a thin edible skin, and a pale, juicy flesh with a sweet to mildly tart flavor and a grainy texture.

Pears ripen more quickly off the tree than on it. They are often harvested when mature but not fully ripe and allowed to finish ripening at room temperature. Refrigeration slows spoilage. To assess ripeness, apply gentle pressure near the stem; the fruit should yield slightly but not be too soft. Once fully ripe, pears store best in a cool place for a few days to a week.

Pear trees prefer well drained soil, full sun, and a winter chill. They are cultivated in orchards with multiple cultivars to ensure pollination by bees; many European and Asian varieties require cross-pollination. Common pests and diseases include fire blight and pear scab, which influence management strategies.

Well-known European dessert pears include Bartlett (Williams), Anjou, Bosc, and Conference; Asian pears (or nashi) are usually round and crisp, marketed under various cultivars and often sold as fresh fruit.

Pears are eaten fresh or used in baking, poaching, canning, and juice. They are a good source of dietary fiber and vitamin C, low in fat, and typically modest in calories. The skin contains most of the fiber and antioxidants.