Pears

Pears
By Jennifer A. Wickes
Copyright 2002

History / Geography
There is evidence to support that ancient Carthaginians grew pear trees.

In Classical Greece, there is also evidence that pears were eaten both fresh and dried.

In the Middle Ages, it was believed that pears should be eaten at the end of a meal. The dieticians, at the time, believed that pears helped foods from "coming up."

In the United States, California, Oregon and Washington produce the majority of pears! France is also well known for its sweet pears!

Science
Pyrus Communis, part of the Rosaceae family.

Varieties
There are more than 5,000 varieties grown all over the world in the temperate climate zone. Some examples of varieties that you may find are: Bosc, Anjou, Bartlett, Comice, Williams etc.

Season
July to Spring, depending on the variety.

How to Select
Pears taste better if picked while they are still hard and green and allowed to ripen at home. Choose one that has a nice scent and is free of any bruises.
For cooking: Bosc, Williams.
For eating raw: Comice, Anjou, Bartlett or Williams.

Storage
Store unripe fruit at room temperature. Once the fruit has ripened, place in the refrigerator if it will not be eaten immediately.

Nutritional Qualities
Phosphorus and Vitamin A.

Trivia
Pears are believed, in certain cultures, to help increase a person's sex drive.

Wine Pairings
Chenin Blanc, French Colombard, Cabernet Sauvignon.

Spices
Anise seed, cardamom, cinnamon, cloves, ginger, mace, tarragon.

Equivalencies
1 lb. Fresh = 3 medium pears = 2 cups sliced.
1 lb. Dried = 3 cups = 5 1/2 cups cooked.

Preparation
There is no need to peel a pear before eating, but if a recipe requires it, set the peeled pieced in some lemon water to prevent the fruit from browning.
Coring: If you don't have a corer, use a melon baller or vegetable peeler to help scoop out the core!

Additional Information (Web Sites)
http://www.calpear.com

Recipes

Greek Pear Salad
Recipe By: California Tree Fruit Agreement

1/4 cup olive oil -- or vegetable oil
4 tablespoons white wine vinegar
2 teaspoons sugar
1/2 teaspoon dried oregano
2 California Bartlett pear -- cored and sliced
1 cucumber -- thinly sliced

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