peras

Peras are the edible fruits of the genus Pyrus in the Rosaceae family. The most widely cultivated species is Pyrus communis, the European pear, while Pyrus pyrifolia, known as the Asian pear or nashi, is also widely grown. Pears are characterized by a teardrop- or bell-shaped fruit with a thin skin that can be green, yellow, brown, or russet, and a sweet to mildly tart flesh.

Pears are grown in numerous cultivars with varying textures, flavors, and colors. Common European pear cultivars include Bartlett (also called Williams), Anjou, Bosc, and Comice; Asian pear cultivars such as Nijisseiki (Seiki or Shinseiki) and Shinseiki provide a crisp, round fruit.

Cultivation and harvest: Pear trees require temperate climates with adequate chill hours. They are typically self-incompatible and rely on cross-pollination by other pear varieties. Fruits are generally harvested when mature but still firm; most pears ripen after picking. On the tree, fruit color may continue to develop after harvest.

Storage and nutrition: Fresh pears are a good source of dietary fiber and vitamin C. They can be consumed fresh, and are also used in baking, poaching, canning, drying, and beverages.

Pests and diseases: Common challenges include fire blight, pear psylla, and codling moth; appropriate orchard hygiene and pest management are used to control them.

Production and trade: Major producers include China, Italy, Argentina, and the United States, with significant production in Europe, North America, and parts of Asia. Pears are traded globally and have a relatively long shelf life when stored properly.