Pears (Pyrus L.)
SMOOTH MOVE
Did you know … the pear was nicknamed “butter fruit” because of its smooth texture?
What’s the Story?
Pears are part of the rose family. There are over 3,000 known varieties but only three species of pear trees bear the fruit we typically consume today. The Anjou, Bartlett, Bosc, Comice, Seckel and Forelle pear varieties are the most popular in the United States.
A Serving of Food Lore …
It is thought that the pear was used as a source of food during the Stone Age. The pear’s likely place of origin was Asia and south-eastern Europe. Records of cultivation can be traced as far back as 5000 B.C. in China. Around the seventeenth century, pears became popular in Europe. The pear tree was immortalized alongside a partridge in the eighteenth-century Christmas carol “The Twelve Days of Christmas”. An attempt at planting the first pear tree in the north-eastern American colonies failed due to a poor growing climate in 1620. Pear trees did much better further west in Oregon and Washington and have flourished there since the 1800s.
Where Are Pears Grown?
The leading pear-producing countries are China, the United States, Italy, Spain, Germany, Belgium and France. More than 95 per cent of the pears sold in the United States are grown in Washington, Oregon and Northern California.
Why Should I Eat Pears?
One medium-size pear contains as much vitamin C and potassium as 4floz/125ml of orange juice. An average pear contains about four grams of fibre, much of which is made up of soluble pectins and lignans. It is also packed with powerful phytochemical antioxidants.
Home Remedies
Pears have been used throughout history for a variety of health challenges such as digestive disorders and spasms, and for reducing fevers. Topically, pear fruit has been used as an astringent.
Throw Me a Lifesaver!
REDUCED COUGH WITH PHLEGM: A study conducted in Singapore found an association between increased dietary fibre from fruit and reduced risk of certain types of lung disease. There was an inverse relationship between cough with phlegm and fruits particularly high in flavonoids, such as quercetin and catechins found in pears.
WEIGHT LOSS: A study found that diets high in fruits, such as pears and apples, helped women between the ages of thirty and fifty to lose weight. After twelve weeks, those women who ate pears and apples lost on average over three pounds. This study also found a significant decrease in overall blood glucose and cholesterol in the women who consumed the two fruits.
Tips on Using Pears
SELECTION AND STORAGE:
• Pears are one of the only fruits that will ripen best off the tree.
• Choose firm and unblemished pears.
• To ripen pears quickly, place in a brown paper bag and store at room temperature.
• Bartlett pears will turn from green to yellow when they are ripe.
• To check for ripeness, press your thumb against the stem end of the pear (when slightly soft to the touch the pear is ready to eat).
• Pears should be stored at room temperature until ripe.
• Ripe pears can be stored in the refrigerator for about three to five days.
PREPARATION AND SERVING SUGGESTIONS:
• Wash and eat. … Eating the skin will provide your body with more fibre!
• Dried pears have higher fibre and potassium, lower vitamin C.
• Slice a ripe juicy pear into porridge or place in yogurt or a fruit smoothie.
• Add pears to your favourite green salad or fruit salad.
• Bake pears in the oven and sprinkle with cinnamon for a sweet-tasting treat.
by Cynthia Sass
Servings: 2 • Prep and cooking time: 40 minutes
This recipe contains three powerhouse foods.
INGREDIENTS:
1 ripe medium pear
1 tablespoon maple syrup
1½ tablespoons water
1 tablespoon raisins
Pinch freshly grated cloves and nutmeg
DIRECTIONS:
Preheat oven to 375°F/190°C. Combine maple syrup, water and spices in a small bowl so raisins are fully covered. Soak raisins in maple solution for 20 minutes. Wash and core pear. Remove raisins and stuff into centre of pear. Drizzle maple solution over top and sides of pear. Bake in glass baking dish covered loosely with foil for about 20 minutes or until tender.
BREAK IT DOWN …
Calories: 90; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 0mg; Total carbs: 23g; Fibre: 2g; Sugar: 18g; Protein: 0g.