Pear
PEAR.
INTRODUCTION

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This fruit belongs to the family of the Rosy ones, which includes more than 2.000 species of herbaceous plants, shrubs and trees distributed by moderate regions of the whole world. The principal European fruits that belong to this big family are: apple, medlar, quince, plums, strawberries, mulberries, etc. His form depends on the variety that talks each other and ranges between that of an apple and that of a tear, as well as his flavor, texture and color, which goes from the yellow one up to the green passing for the red one and the brown one.




ORIGIN AND VARIETIES

This fruit is original of regions of oriental Europe and of western Asia, where his cultivation has being realized from very remote epochs. The Greeks and the Romans knew the cultivation of the pear tree and they were the above mentioned those who introduced it in the Cuenca of the Ebro. China and Spain are the principal producing countries at present.


The most outstanding varieties are:

Good Christian William's: big fruit, of wide, irregular base, greenish brilliant skin that changes to yellow lemon on having matured. White, juicy, sugary and very perfumed meat. Of big interest for the packing industry. It is gathered in August and September.

Doctor Jules Guyot (Limonera): thick fruit, of a little irregular, depressed form. Yellow smooth skin with plucked, dyed of red carmine for the action of the sun. White, thin, juicy, sugary and perfumed meat. It is gathered in July and August.

Good Luisa de Avranches: fruit of good size, with slightly accented neck. Slightly brilliant, yellow - greenish and pink or grooved smooth skin of red carmine, with plucked abundant. White, juicy, sweet meat, lightly acidulous and aromatic. It survives well in refrigerator. It is gathered in September.

Bartlett: it has form of bell, with a yellow maturation color brilliant. The pulp is beefy, white and very soft. It is ideal to prepare conserves or like fresh fruit.

Anjou: it has form of egg, the skin is soft and of green color, even if it is mature. It has abundant juice and a sweet flavor. It resists well the transport and it is ideal like fresh fruit.

Bosc: it has the symmetrical body, the elongated neck, the skin of color coffee and it is very aromatic. For his outgrowth it is the one that more is used to cook.

Comice: it has rounded form, of green color and slightly reddish. It is the most sweet and juicy variety of all the pears.

Blanca de Aranjuez (Blanquilla): this fruit has a regular size and a smooth, thin, brilliant and greenish skin. White, very juicy and agreeable meat, with a very small heart. He supports well the low temperatures and is gathered in August and September.

It confers: he stands out for his excellent gustatory quality, for his good conservation in cold and for his big resistance to the manipulations.

Of Rome: it has a medium or big size, of irregular and flattened form. Skin lightly rough and rough, of greenish coloration that happens to the yellow one with the maturation and with copper spots. White-yellowish, very juicy, sweet meat, lightly amoscatelada.

Other varieties that mature in winter are: Coscia, Green Sugar, Leonardeta, Trinidad and Avate Fetel.

HIS BEST EPOCH

According to the variety, we can have this fruit the whole year.

CHARACTERISTICS

It forms: it is a knob with rounded form or of tear. It contains 5 cells with 1-2 seeds, although there are varieties that do not have them.

Size and weight: they are different according to the variety. The weight is usually about 170 grams.

Color: the skin of the fruit is more or less smooth, green, that returns parduzca or yellowish on having matured, according to the variety.

Flavor: the pulp is hard and very acidic or astringent when it is still green. The same way as it matures, is softened and sweetens.

The pears present better quality when they are harvested lightly green. The autumn pears must be gathered immature, scarcely they have reached his maximum volume. The winter pears are gathered when the sheet begins falling down, since if they are gathered too soon the crust and the pulp withers.


HOW TO CHOOSE IT AND TO PRESERVE IT


The pears are mature if they yield to the light pressure with the finger. On having come to house, it is necessary to liberate them of any bag or bundle so that they could breathe and manipulate them carefully. It is enough to keep them in fresh, dry places protected from the light, or in the least cold part of the icebox, not more than three days, to delay his maturation.



Composition for 100 grams of eatable portion
Calories 46,4
Carbohydrates (g) 11,7
Fibre (g) 2,2
Potassium (mg) 130
Magnesium (mg) 8,4
Provitamina A (mcg) 2
Vitamin C (mg) 5,2
Acid fólico (mcg) 3
mcg = micrograms
NOURISHING PROPERTIES


His majority component is the water. He emphasizes his contribution of sugar, fibre, minerals as the potassium and tannins of astringent action. His vitamins content is not outstanding. The potassium is a mineral necessary for the transmission and generation of the nervous impulse and for the normal muscular activity, it intervenes in the water balance inside and out of the cell.









AS REGARDS THE HEALTH
The pear is one of the tastiest and succulent fruits, any time they eat up in his ripeness point, by what his consumption is adapted in all the stages of the life. For his potassium plenty, his consumption is convenient for those who take diuretics that eliminate potassium, to fulfill the losses. Given his character lightly astringent it is adapted in case of diarrhea and for his soft effect diuretic, in case of liquids retention. The tannins have astringent properties and antiinfalmatorias; they dry and desinflaman the intestinal mucous membrane (layer that upholsters the interior of the digestive conduit), therefore the consumption of well mature pears turns out to be effective in case of diarrhea and other digestive disorders (delicate stomach, gastritis, ulcer). Also, for his low carbohydrates content and in sodium and high place in potassium, they turn out to be very advisable for those who suffer from diabetes, arterial hypertension or cardiovascular complaints. His potassium content, it will have to be born in mind by the persons who suffer from renal insufficiency and who need of special diets controlled in this mineral.



CURIOSITIES
According to the epoch of maturation the pears can be of summer, autumn or winter. The summer pears perform yellowish green color and sweet and slightly acidic flavor, between that the variety Williams is included. Those of autumn are very aromatic and of thinner flavor. The most well-known varieties are Conference and Comice. Those of winter have the rough, thicker skin and of color yellow gilding and brown ranges. They are aromatic and of acidic flavor and granular pulp, like the variety of Rome.


HOW TO PREPARE IT

To make use to the maximum of his nourishing qualities, it is necessary to consume fresh air. Also it is an ingredient much appreciated for the making of compotes, juices and nectars, etc.










CANARY BATTER

4
20'
minimum

Ingredients

- 4 pears
- 4 bananas
- an almond milk glass (or of evaporated milk and sugar)

To liquefy the pears and to spill the juice in the glass of the mixer. To add the bananas and the milk. To beat a few moments and to serve in the moment.



 
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