Properties of the pear
Distinguishable and refreshing from the first bite, the pear is a fruit which is recommended for any type of diet because of its high water content. It is often eaten as a dessert and is becoming more and more valued in dishes to which it gives a special touch.
Pears are usually grown in temperate areas. They originate from the regions of South Eastern Europe and Western Asia, and because of this, they are a typically Mediterranean fruit. In fact, documents relating to Magna Graecia talk extensively about their consumption.
Within the different varieties of pear in the world, we can find soft or hard pears, suitable for eating fresh or special ones for cooking. Its shape varies, from the roundest shapes to the finer and longer ones, and in some cases even curved. There are a wide variety of sizes and colours, from a greyish green to a dark yellow.
WITH DENOMINATION OF ORIGIN
The production of pears is quite wide spread around the world. This is what pear growers in China, the plantations in countries of the European Union, and the growers of this fresh fruit in North and South America say. In Spain they have denomination of origin of Ercolini pears from Jumilla (Murcia), Conference pears from Rincón de Soto (Rioja), and Conference and Blanquillas pears from Lérida (Catalonia).
- Due to their high water content (85% of its weight), they help to eliminate excess toxins.
- They contain very few calories (50 kcal/100 g) so they are recommended for any kind of diet.
- They provide 12% carbohydrates, most of which are fructose (54%).
- They are a source of fibre (2.3 g/100 g), which is recommended for people with digestive problems as they help bowl transit.
- They provide potassium, which helps to keep blood pressure to normal levels.
- They contain significant amounts of vitamin C, which protects cells against oxidative damage.
VARIETIES TO CHOOSE FROM
Pears are a delicate and perishable fruit. Those that are in the maturation process should be stored at room temperature, and once they have reached the desired point of maturation, it is recommended that they be eaten straight away or kept in the fridge for up to four days.
This fruit fives of a gas called ethylene during its maturation, which speeds up its deterioration, so they shouldn’t be stacked on top of each other or kept in airtight containers. This way they will last for longer.
DID YOU KNOW...
To avoid them becoming yellowish, after pealing them they can be soaked in cold water with a drop of lemon choose to keep their colour.
Until the 16th century pears were only used for cooking. Eating them raw only began at the end of the century in France and Italy.