Pirum

Pirum is the Latin word for the pear, the edible fruit of the Pyrus tree. In botanical usage, pirum refers to the fruit produced by species in the genus Pyrus, most notably the cultivated pear, Pyrus communis.

The pear is a pomaceous fruit belonging to the family Rosaceae. It is typically rounded or oblate with a tapered stem end, and its skin can be green, yellow, red, or russeted depending on variety. The flesh is generally juicy and sweet, often with a fine-grained texture and a central core containing seeds. Pears are grown in temperate climates and have many cultivars developed for flavor, texture, and storage qualities.

Cultivation and varieties. Pear trees require adequate chill hours and usually benefit from cross-pollination between compatible cultivars. Orchard management includes pruning, thinning of fruit to improve size and quality, pest and disease control, and careful harvest timing. Prominent commercial pear varieties include Bartlett (Williams), Anjou, Bosc, and Comice, each offering distinct flavors and textures. In addition to fresh consumption, pears are used in baking, canning, and culinary preparations; pear juice is fermented to produce perry, a traditional alcoholic beverage.

Etymology and usage. Pirum appears in classical Latin texts as the term for pear and is used in botanical and historical descriptions of the fruit. The word has influenced related names and references in various Romance languages, where the fruit is identified by names derived from the same root.

See also: Pyrus, Rosaceae, perry.