The pear (pyrus communis) is particularly recommended in the diet of youngsters and old people. In cosmetics, packs made from the pulp are used against hardness and dryness of the skin. Pears should be stored at low temperatures, but to enjoy their full fragrance it is advisable to keep them for 4 - 6 days at room temperature before eating. When a slight pressure on the skin reveals that the pulp is tender, the right moment for consumption has arrived. As well as being eaten fresh, the pear can be used for juices, syrups, jams, fermented drinks and spirits; in cooking, it is a widely used ingredient in cakes, fruit salads and main courses, and is excellent raw accompanied by strong cheeses.
The pear is one of the earliest cultivated of fruit trees. There are records in China and Europe of pears more than 4,000 years ago. It appears that dried pears were used medicinally in those days. Greek mythology refers to the pear as a wholesome, tasty fruit, a favourite of gods and heroes. From Greece the pear spread to Rome, where it was highly regarded by many famous people. After the Middle Ages, pears were carried by Spanish missionaries to the New World. Pear strains with fruit of really good eating qualities were not developed until the 18th and 19th centuries in Europe and today more than 100 varieties are available.
Serving size: 100 grams
If pears are unripe, place them in a paper bag at room temperature for 2 to 3 days or store them in a ventilated fruit bowl in a cool, dark place, and refrigerate as soon as they ripen. Ripe pears should be stored in the refrigerator in a plastic bag up to 3 days. They continue to ripen after harvest.