Juicy and sweet, with a soft, oily and somewhat grainy texture, the white to cream-colored interior of pears was once referred to as the gift of the gods. Although the season for pears is from the beginning of August to the end of October, its different varieties can be seen all year round.
Pears, along with apples and quinces are a member of the Rosaceae family. Depending on their type, their thin as paper skin can be yellow, green, brown, red or a combination of two or more colors. Like apples, they have a core, which can house several seeds.
Origin of pears
Pears are delicious fruit similar to apples and quinces. There are thousands of species that differ in taste, shape, color and preservation. The most common varieties are Anjou, Bartlett and Bosco.
The scientific name of pear is Pyrus communis.
When we talk about the origin of the pear, we should mention two different versions, according to some sources, this fruit has existed for 3, 000 years in Western Asia, while others say it dates back to the Stone Age. Leaving that aside, the apple was the preferred fruit for centuries.
Interestingly, in the 18th century, the pear `did not have today’s taste. It was at this time that they paid more attention to its cultivation and the rise of today’s strong pear with it’s oily texture and sweet taste.
Today the main pear growers are China, Italy and the USA.
Composition of pears
Pears are a good source of dietary fiber, vitamin C, copper and vitamin K. Vitamin C stimulates white cells to fight infection, directly kills many bacteria and viruses, and regenerates Vitamin E. By taking a juicy pear a day, you will also take 11.1% of the daily value of vitamin C and 9.5% of the daily value of copper.
100 g of pear has 94 g of water, 11.4 g carbohydrates, 0.1 g fat, 0.6 g pectin, 2.3 g fiber, 0.4 g protein.
Green pears contain sorbitol, a substance that during the ripening process is converted into glucose and pectin. In general, fresh pears are a kind of cocktail of nutrients. They are rich in organic acid /malic, citric, oxalic/ and many trace elements - magnesium, copper, iron, zinc and phosphorus. Pears contain iodine, which is sufficient to meet the needs of the body of this element. The slightly astringent taste of the fruit due to the tannins, found in its skin. Specific flavor is determined by the essential oils contained in the flesh of a pear.
Selection and storage of pears
Since the pear is a very perishable fruit, it is almost certain that the ones you see in stores are not fully ripe. They should be left at room temperature until they ripen. Just before they reach the point of over ripeness, they will have the highest level of antioxidants.
To speed up ripening, place them in paper bags or newspapers and periodically turn them. Storing them in plastic bags is undesirable because they will quickly spoil. This is only necessary if you want to store them for a long time in the fridge.
Culinary use of pears
- Pears should be well washed, as it is most beneficial to be swallowed whole with the skin because it has fiber.
- Pears are a good addition to apple juice or wine.
Benefits of pears
Fiber is contained in this fruit, they lower high cholesterol levels, which is very good news for people at risk of atherosclerosis and diabetic heart disease. Fiber is also linked to cancer causing chemicals in the column, preventing damage to cells. Maybe that's why diets with high fiber foods are associated with reduced risk of colon cancer.
It has been shown that fruits rich in fiber, protect against breast cancer women after menopause. These fruits are apples, plums and pears.
Pears are considered fruits, which are not inherent in the development of allergies. With the introduction of fruits to infants, this fruit is the recommended beginning.
Studies have shown that antioxidant vitamins A, C and E are essential for the proper functioning of our eyes, which means that added to milk or cereal snack bag, they will surely be beneficial.