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Pear: Benefits, nutrition, and tips

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Whether pure, as pear compote or in the form of juice – the pear is the star of every dish. The mostly sweet fruits are a real culinary delight for all friends of fruity and sweet dishes.

Pear
Pear

Pears are grown almost all over the world. In total, around 28 types of pear and more than 5000 varieties are known and distinguished.

They are yellow, red, or green. Often they are provided with what is known as “russeting” – brown spots on the skin, which, however, do not affect the ability to be eaten.

Well-known pear varieties:

  • Williams Christ – tastes sweet and juicy (slightly like cinnamon) and is the most popular variety in Austria.
  • Clapp’s darling – is an old pear variety and has a sweet and sour taste.
  • Butter pear – tastes juicy and slightly sour.
  • Good Luise – has a brownish to green skin and tastes slightly sweet.
  • Charneux – taste very sweet, are low in acidity with little aroma.
  • Conference – have an elongated shape with a rough skin and taste very sweet, juicy and aromatic.
  • Alexander Lucas – have a smooth green skin and taste juicy and sweet.
  • Abatel Fetel – are an old variety, is a winter pear and tastes juicy with a slight sweetness.
  • Butter pears inspire with their extraordinarily tender pulp.
  • Nashi pear – also known as Chinese or Japanese pear and looks like an apple – is very common, especially in Asia.
  • etc.

Depending on the use, the pears are divided into 3 groups:

  • Table pears: These have a very juicy and soft flesh (are also known as butter pears) and are mainly bought raw, but also for making schnapps or liqueurs. These include, for example, the Williams Christ and Alexander Lucas varieties.
  • Cooking pears: They are very hard even when ripe, have very little flavor and sweetness. But they are perfect for cooking or baking. This includes the Gieser-Wildeman pear variety.
  • Cider pears: are something between wild and edible pears. They don’t taste particularly good raw, but are ideal for making must and fruit wine. These include, for example, the varieties Gelbmostler and Upper Austrian Weinpirne – these are often cultivated on so-called orchards.

Origin

Pears have been grown for thousands of years, originally from southwest China.

The largest producer of pears today is China. But a large part of world production is also grown in Italy, the USA, Spain, Japan, France, Argentina, Ukraine, Chile, South Africa and Turkey.

Season

In our latitudes, pears ripen in September and can then be harvested until December. You can get imported goods in the supermarket all year round, as the numerous different growing areas overlap and thus complement each other perfectly.

When buying in the supermarket, care should be taken that the fruits are neither unripe nor overripe:

Overripe pears are very soft or even mushy. They give in to pressure. They hardly last at home for more than a day.

Unripe pears, on the other hand, tend to be hard and don’t taste as sweet as ripe fruit. However, they mature easily at home.

Taste

pears

We generally associate pears with a sweet taste. However, depending on the variety, other flavor nuances can also be added. There are varieties that even have a sour or spicy touch.

Info: Due to the carbohydrate content, pears are not suitable for a low-carb diet.

Info: 100 grams of pears consist of 83% water, 0.3 g fat and 15 g carbohydrates (of which around 11 g sugar) – and have about 52 kilocalories.

Use in the kitchen

To process a pear, it is first quartered lengthways. Then the core house can be easily removed.

Tip: If it is imported, the peel should be removed (even if it contains most of the nutrients underneath) as it can contain harmful substances.

Pears are suitable on their own as a snack between meals or as part of fruit salads.

Numerous desserts (just think of Pear Helene) and other delicious desserts partly consist of pears.

Pears can also be found as a sweet component in hearty dishes.

Storage / shelf life

Pears can be kept at room temperature, but they ripen quickly and therefore spoil quickly.

If you want to keep pears longer, you should put them in the refrigerator. If they are ripe, they will keep here for 2-3 days. If they are not yet ripe, they may be kept for up to two weeks.

Nutritional value / active ingredients

  • Pears are mostly made up of water and carbohydrates.
  • With regard to vitamins and minerals, a high content of folic acid and vitamin B2 should be emphasized.
  • Potassium, magnesium and calcium are also among the represented minerals. Pears are also very high in sugar.
  • Pears have an antibacterial and dehydrating effect on the body.
  • They also stimulate digestion and regulate the body in kidney and bladder diseases.
  • Pears can also have a soothing effect on gout and rheumatic diseases.

Info: Since pears have relatively little sugar (around 11 grams), the fruit is also suitable for people with type 2 diabetes, but not for people with fructose intolerance and in many cases not even those with histamine intolerance.

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