Pear Basics

A member of the large rose family, the pear is related to the apple, the almond, and the apricot. Like apple trees, pear trees grow well in most temperate zones, although they are slightly more sensitive than apple trees to temperature variations. Though some pear varieties are almost completely round, most pears are oblong with a swollen end that gives them a teardrop shape. Their edible skin may be yellow, brown, red, or green and is usually soft and thin. The white or cream-colored flesh is finely textured, although in some varieties it may be slightly gritty near the center. The core is similar to the apple core and houses up to 10 seeds. Pear flesh can be more or less juicy, soft, and fragrant according to the variety. Some varieties are harvested in summer; others are gathered in fall or even in winter in warmer regions.

Like the banana and the avocado, pears do not ripen well on the tree and are usually picked before they are fully ripe to prevent their flesh from becoming gritty and granular. The ripening process is continued in refrigerated warehouses or in cold-atmosphere storage. As the starch is gradually converted into sugar, the fruit remains firm, with a smooth, tender, pleasant texture.

The pear tree is native to the northern regions of central Asia, where it could be found growing wild as far back as ­prehistoric times. Held in high esteem by the ancient Egyptians, Greeks, Romans, and Chinese, the pear has been under cultivation for 3,000 years.