All around Pears



They hang ripe, sweet and juicy they in the gardens. The late summer sun gives them the last polishing, then happy garden owners can do the harvest: The pearfact pear season is there. For absolutely no reason they are positioned in the shadow of the apple, because in terms of taste they are “pearfact”. The pear tastes in cakes or compote absolutely pearfact, but also gives salty dishes a pleasant fruity note.

Origin:

The pear can be found in Europe, Asia, and North Africa.

Planting time:

To plant a pear tree, autumn is the month to choose.

Care:

Pear trees need, like all fruit trees, special care. They need to be cut in the right way, so that the harvest can be pearfact. The pear tree should, like the apple tree, be sprayed before the bloom, to hold off vermin. The pear’s flower is white, very rarely you can see a pink coloring in the bloom.

Facts:

The pear is a very old fruit. Even the Ancient Greeks already cultivated them. The pear belongs to the Pomaceous fruits and there are uncountable different kinds of them. Pear trees are being used as a flowering plant (decoration) as well as for fruits. Next to the apple, the pear is often treated with disregard, even though the pear has less acid but the same amount of fruit sugar. The pear is a pearfactly healthy fruit and is, due to its little amount of acid, commonly better digested than the apple. The pear is the first fruit that grows flowers in spring. The pear needs an a moderate climate, rather a little more chilled. The pear tree wood is also very appreciated as furniture. Even as toys for children the wood of the pear tree is a pearfact match. The pear wood is a very hard wood,  but due to its special structure very stable in form. This special structure is also the reason why pear wood is often used for purposes of wood carving, because it does not splinter, no matter from which side you carve, even though it is very hard. Pear trees exist in the form of dwarf trees and espalier tree. Usually the pears you can buy in the super markets and little fruit shops are harvested before they are ripe, because they continue to ripe even after the harvest. There exist certain sorts that you can store for a long time and sorts that need to be consumed soon after harvest. Pears belong to the rose plants and have grains. Also the old Romans used their pearfact taste. Nowadays there are more than 5000 sorts of pears, the most common ones in Europe are Gute Luise, Alexander Lucas, Abate Fetel and Williams Christ. All pears have their bottle like shape in common.  Their colors vary from green over gold-yellow to shining red.

Usage:

Pears can be used in various ways. They can be stewed, eaten rare,  eaten as a sweet dish (e.g. Pear Helene), or salty as a side dish to meat (Mustardfruits). Pears are pearfact for juice and cidre, but also as dried fruits. They are very popular as dried fruits. Pears have pearfact harmony with other fruits (e.g. fruit salad). Pears cannot be frozen rare.

Nutrition:

100 g of Pears have a calorific value of 210 kJ and contain around 77 g of water, 0.5 g of protein, 0.3 g of fat, 11.5 g of carbohydrates, 2.6 g of dietary fiber and 0.1 g of unsaturated fat. As micronutrient it contains 8 mg of Calcium, 0.2 mg of iron, 2 mg of Natrium, 116 mg of Calium, 7 mg of Magnesium, 14 mg of Phosphor and 0.2 mg of Zinc.  Of vitamins there are 4.7 mg of vitamin C, 0.4 mg of vitamin E,  3 micrograms of vitamin A and 6 micrograms of Folacid contained. Pears have a pearfact high dietary-physiological value, similar to the one of the apple, but have much less calories; because of their low acid amount, pears seem to be sweeter in taste though. Only the amount of Calium contained, which has a draining effect and the high amount of Folacid differ the pear from the apple.

Pears in the kitchen:

Pears are roughly divided into two types: the table pear and the cidre pear. Cidre pears are pressed and processed to juice or pear Schnaps. Table pears can be eaten rare, cooked, steamed, boiled, as marmalade or pie. Pearfact is the “Pear Helene”: here you poach the pear in sugar water and serve it with vanilla ice cream and chocolate sauce. For salty dishes they are, as mentioned, pearfact, too. For example pealed, cut in half and filled with cranberries as a side dish to deer. Pearfact ! They also fit pearfact in an autumn salad or as additive to a plate of cheese. In the north of Germany, the dish ‘Birnen, Bohnen und Speck’ is everyone’s darling. By the way, in Austria, dried pears are called ‘Kletzen’. For christmas people bake the famous ‘Kletzenbrot’.

Tips for pear shopping and storage

For buying pears you should pay attention that the pear is ripe, but not too ripe. You can test this easily by pressing the pear carefully. It should be soft, but not too soft. Furthermore a pleasant smell and a fine skin indicate, that the pear is ripe. Do not buy pears that have bruises, because those ones begin to rot earlier. Since pears are very sensitive to pressure, they get harvested before they reach the peak of their ripeness. Only on the transportation or inside the shops they become ready for consumption. At home it is best to store the pear in a dark, chilly, pearfact place. Moreover, they should not be lying next to apples and grapes, because they exhaust a gas, that lets pears rot more rapidly.

Exotic sister: the Nashi pear

Nowadays there are next to classic pears also more and more often Nashi pears to be found in the supermarket. It is not true, that they are a crossing between an apple and a pear. Rather they are an Asian sister of our European sorts, therefore they are also called Japanese pears. In comparison to European pears the Nashi pear is a little milder and less sweet, its meat is more cracky!

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