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Pear is a fruit growing on trees in Asian and European regions. Pear varieties cultivated in orchards have been grown by multiple cross-breeding of many European and Asian species, in which the French and Belgians were most successful.

Several thousand of cultivars have been selected and divided into two groups: western (European) and eastern (Asian) pears.

Product information

Diameter of pear fruit exceeds 3 cm. The fruit has a long shank and several dark-brown and flat seeds – pits inside the pulp. Pear colours range from green, yellow, sometimes to one with a red blush.
Pear pulp can be soft or hard, very sweet and juicy or even tart, and contain – depending on the variety – more or less numerous sclereids providing pears with taste-specific texture.

The fruits are a valuable source of minerals, such as potassium, phosphorus, calcium, magnesium, sodium, mercury and iron. Pears as one of the few fruits contain iodine – a mineral having a positive impact on the thyroid gland. In addition, they form a valuable source of boron to prevent brain stroke and development of hypertension. They contain also vitamins A, B1, B2, B6, C and PP.

Pears are consumed raw, baked and dried, preserved and candied. They are used as an additive to cakes, desserts, beverages and fruit salads as well as an ingredient of jams and preserves. Pureed pears are used for mousses, sorbets and sauces.

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