Pears are a very popular fruit not only in Germany, but worldwide. The plant belongs to the pome fruit family and the rose family. The pear is common in North Africa, East and West Asia and parts of Europe.
This is what you should know about the pear
The origin of pears is believed to be in Anatolia and the Caucasus. These fruits already existed around 3,000 BC and until today they are among the most popular fruits. The origin of pears is believed to be in Anatolia and the Caucasus. These fruits already existed around 3,000 B.C. and to this day they are among the most popular fruits. In Germany they become ripe in September. In the main growing areas, for example Italy, France, Spain, Asia, overseas, in the USA, Argentina and Asia, the harvest takes place at other times, so that the pears are available as imported goods all year round. The pear plant prefers warmth and nutrient-rich soil. About 2,500 varieties are known worldwide, which are divided into summer, autumn and winter pears. In Germany, the table pears are sold most, for example, the bottle-shaped, yellow or brownish Abate Fetel with the very juicy and firm flesh and the roundish Williams Christ pear with the yellow-green or reddish colored skin, which is particularly sweet when ripe. Pears are harvested unripe, because when ripe they are very delicate. Another characteristic of pears is that they are quite low in acidity, but contain a lot of sugar. This results in the sweet taste. However, depending on the variety, they can taste equally sour or nutmeg.
Importance for health
Pears help lower cholesterol thanks to the plant fiber lignin they contain. The secondary plant compounds prevent cancer. They also help reduce fatty deposits in the blood vessels and thus the risk of cardiovascular disease. The potassium content has a positive effect on the functioning of all body cells. In particular, muscle and nerve cells depend on a sufficient supply of potassium. The high content of phosphorus in pears also strengthens the nervous system. The fruit is said to increase the ability to concentrate. Therefore, it is also well suited for children. Due to the mineral boron, the risk of developing osteoporosis is reduced. Furthermore, the pear contains plenty of chromium, so that the daily requirement can be easily covered. In addition, the vitamins contained strengthen the immune system and thanks to the high iron content, blood formation is favorably influenced. The digestion is also promoted by the pears. In the intestine they absorb a lot of water, so that the stool can be transported more easily and thus constipation is prevented or eliminated. For example, because pears contain less acid and fat than apples, they are often more easily digested by people with stomach problems. The fruit is also suitable during diets, because it counteracts cravings due to its sweetness. It also stimulates digestion and has a detoxifying and draining effect. The pear provides a lot of fiber, so it fills you up quickly. Pears should be eaten with the skin, as this is where most of the minerals and vitamins are found. Other ingredients include hormone-like substances, making the pear produces hormones of happiness and therefore not only very healthy, but equally a good mood booster.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 57 | Fat content 0.1 g |
| Cholesterol 0 mg |
Sodium 1 mg |
| Potassium 116 mg | Carbohydrates 15 g |
| Protein 0.4 g |
Vitamin C 4.3 mg |
Pears contain vitamin C and smaller amounts of the important vitamins B1, B2, B6, D and E. They also provide significant minerals, for example, a lot of iron, magnesium, sodium, zinc, phosphorus and potassium, as well as folic acid.
Intolerances and allergies
Some people can not tolerate pears. The possible reason is that they contain abundant fructose, to which sensitive people react with flatulence, abdominal cramps, and diarrhea. In addition, unripe, hard pears put a strain on the digestive tract. A good tip is to take some dextrose while eating them, as this can have a calming effect.
Shopping and kitchen tips
When purchasing pears, make sure they have an undamaged and smooth skin. They are sensitive to pressure and rot quickly. Yellow and soft fruits that have brown spots are already overripe. Pears should yield only very slightly to finger pressure. If you want to eat pears raw or prepare a fruit salad with them, you should choose one of the table pear varieties and ripe specimens. Overripe fruit is only suitable for immediate consumption. On the other hand, if the pears are to be cooked, small pears that are not quite ripe are best. Fruits that are still somewhat hard ripen quickly at room temperature. If stored in a cool, dark place, pears will keep for several weeks. Ripe specimens can be stored in the vegetable compartment of the refrigerator for one to two days. Because pears give off ethylene, a ripening gas, they should not be stored near sensitive fruits and vegetables, such as oranges, cucumbers, and broccoli, or they will age more quickly. Preparing the pears is quick and easy: rinse them, pat dry, quarter them, and cut out the core and stem end. Subsequently, the quartered pear is peeled and cut into slices or cubes.
Preparation tips
Pears can be used in an extremely versatile way, as the delicate flavor goes well with a wide variety of dishes, as far as sweet, but also savory cuisine is concerned. Pears are very fond of being eaten raw. The most famous drink is probably the fruit brandy Williams Christ. Very popular is also pear juice, which can be drunk pure or as a mixture. In Germany, pears are also popular in confectionery, where they are used to make fresh fruit cakes. Sweet pears are also ideal in fruit salads and desserts, but also with spicy cheese or in hearty salads. Ripe, soft pears can also be used to make a wonderful smoothie. Firmer varieties (cooking pears) are used in jams, compotes and cakes, for which the table pears are rather unsuitable. Half pears are often stuffed with cranberries and serve as a classic garnish for meat dishes. More solid varieties (cooked pears) are used in jams, compotes and cakes, for which the table pears are rather unsuitable. Dried fruit pieces are important ingredients in Christmas baking. But also in the savory form, for example, combined with cheese, bacon or nuts, the pears are optimally refine any dish. In northern Germany, the stew of pears, bacon and beans is a classic. Above all, amateur and professional chefs conjure up very sophisticated delights from these fruits, for example a pear sorbet or a spicy pear chutney. Not to be forgotten is the “Pear Helene”, the stewed pears with chocolate sauce. Whatever dish is prepared with the pears, basically, the longer they have to be cooked, the firmer they should be.
