Pear

The pear trees belong to the rose family, the fruits belong to the pome fruit. The diversity of varieties is estimated at around 5000 today, around 700 of which come from Germany. They differ, among other things, in the skin, in the juice content and aroma. The varieties we are most familiar with are Conference, Abate Fetel, Alexander Lukas, Clapps Liebling and Williams Christ.

Origin

Their origin is probably in the Caucasus and in Anatolia/Turkey. The ancient Romans also grew them with enthusiasm. Today’s main cultivation areas are now distributed worldwide in temperate climate regions.

Season

The main harvest time for local pears is between July and October. However, stock and imported goods are available all year round.

Taste

Depending on the variety, the mild and juicy fruit tastes sweet to slightly sour.

Use

The low-acid fruits are ideal for raw consumption. But they also taste delicious in fruit salad, cake, compote or dessert – like the legendary Helene pear. Combined with cheese, nuts, or bacon, they refine hearty dishes. In northern Germany, the stew “pears, beans and bacon” is often served in autumn. Intense spices such as cinnamon, cloves, ginger, and chilli underline the unique taste of the pears.

Storage/shelf life

Ripe pears become overripe very quickly. Stored cool, the pears should be eaten within about 5 days. Still unripe and very firm specimens become sweeter and juicier over time at room temperature. Do not store the fruit next to other fruits or vegetables to avoid overripening.