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| PEAR. |
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| 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.
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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:
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.
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.
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.
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.
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.
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.
has rounded form, of green color and slightly reddish. It is the most sweet and juicy variety of all the pears.
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.
stands out for his excellent gustatory quality, for his good conservation in cold and for his big resistance to the manipulations.
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:
HIS BEST EPOCH
According to the variety, we can have this fruit the whole year.
CHARACTERISTICS
 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.
 are different according to the variety. The weight is usually about 170 grams.
 the skin of the fruit is more or less smooth, green, that returns parduzca or yellowish on having matured, according to the variety.
 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.
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Composition for 100 grams of eatable portion |
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Calories |
46,4 |
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Carbohydrates (g) |
11,7 |
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Fibre (g) |
2,2 |
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Potassium (mg) |
130 |
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Magnesium (mg) |
8,4 |
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Provitamina A (mcg) |
2 |
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Vitamin C (mg) |
5,2 |
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Acid fólico (mcg) |
3 |
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| mcg = micrograms |
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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.
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