Pear
Varieties
A member of the large rose family, the pear is related to the apple, the almond and the apricot. While some varieties are almost completely round, most pears are oblong with a swollen end that gives them a teardrop shape. Their edible skin may be yellow, brown, red or green and is usually quite soft and thin. The white or cream-coloured flesh is finely textured, although in some varieties it may be slightly gritty near the centre. The core is similar to the apple core and houses up to ten seeds. Pear flesh can be more or less juicy, soft and fragrant according to the variety. While some varieties are harvested in summer, others are gathered in autumn or even in winter in warmer regions.
Like the banana and the avocado, pears do not ripen well on the tree and are usually picked before they are fully ripe in order to prevent their flesh from becoming gritty and granular. The ripening process is continued in refrigerated warehouses or in cold-atmosphere storage. As the starch is gradually converted into sugar, the fruit remains firm, with a smooth, tender, pleasant texture.
Do not stack pears too closely together and avoid storing them in an airtight bag or container, as the produce ethylene gas, which accelerates spoiling. Also, to prevent the absorption of odours, store pears away from strong-smelling foods such as apples, onions, potatoes and cabbage. Pears do not stand up well to freezing unless they are cooked.
Pears are added to fruit salads, sorbets, yogurt, souffles, pies and charlottes, they can be served dressed in a sauce or with various garnishes. Chutneys and marinades often contain pears. In addition to lending an original touch to mixed salads, pears are delicious with sweet onions and slightly bitter vegetables such as watercress, radicchio, dandelion and chicory. They are the perfect accompaniment to cheeses such as Brie, Camembert, Cheddar, goat's cheese and Roquefort. Pears are also delicious in an appetizer with prosciutto or Parma ham.
Like the banana and the avocado, pears do not ripen well on the tree and are usually picked before they are fully ripe in order to prevent their flesh from becoming gritty and granular. The ripening process is continued in refrigerated warehouses or in cold-atmosphere storage. As the starch is gradually converted into sugar, the fruit remains firm, with a smooth, tender, pleasant texture.
History
Pears were a native of the northern regions of central Asia, where it could be found growing wild as far back as prehistoric times. Held in high esteem by the ancient Egyptians, Greeks, Romans and Chinese, the pear has been under cultivation for 3,000 years and the different varieties number in the hundreds. Most of the varieties known today are the product of cross breeding performed in the 17th and 18th centuries in order to improve the fruit's characteristics.Nutritional Value
Pears are rich in fibre and contain potassium and copper. The nutrients in dried pears are much more concentrated and include potassium and constitute a good source of copper and iron, in addition to containing magnesium, vitamin C, phosphorus and sodium. Unripe pears are difficult to digest and have a laxative effect. Pears are also low GI.Buying
Choose pears that are smooth and firm but not overly hard: they should be free of bruises and mould. When it is ripe, a pear has a pleasant odour and its flesh yields when pressed near the stem.Storage
Pears are quite perishable. Unripe pears should be left to ripen at room temperature; at peak ripeness, they will keep for a few days in the fridge. Some varieties do not change colour, but remain green upon ripening: they are ready to eat when the skin yields slightly under gently pressure. Once ripe, they should be eaten as soon as possible as they tend to spoil rapidly.Do not stack pears too closely together and avoid storing them in an airtight bag or container, as the produce ethylene gas, which accelerates spoiling. Also, to prevent the absorption of odours, store pears away from strong-smelling foods such as apples, onions, potatoes and cabbage. Pears do not stand up well to freezing unless they are cooked.
Preparing
The flesh of pears oxidizes and turns brown when exposed to air. To prevent discolouration, eat or cook the pear as soon as it is cut or sprinkle it with citrus juice or alcohol.Cooking
When cooking pears to make compote or when poaching them in wine or syrup, choose fruit that is not yet totally ripe. The flavour of pears blends very well with apples, quinces, chocolate and ginger.Using
There are almost as many uses for the pear as for the apple. It can be eaten fresh, cooked, dried or candied. It is also used to make compote, coulis, jelly, jam, juice, vinegar, spirits and liqueurs; Poire Williams is made from Williams (Bartlett) pears.Pears are added to fruit salads, sorbets, yogurt, souffles, pies and charlottes, they can be served dressed in a sauce or with various garnishes. Chutneys and marinades often contain pears. In addition to lending an original touch to mixed salads, pears are delicious with sweet onions and slightly bitter vegetables such as watercress, radicchio, dandelion and chicory. They are the perfect accompaniment to cheeses such as Brie, Camembert, Cheddar, goat's cheese and Roquefort. Pears are also delicious in an appetizer with prosciutto or Parma ham.
