Pears are a member of the rose family, and most likely originate from eastern Asia, though some believe the European Pear and Asian Pear evolved separately.
Brought over the Atlantic Ocean by European colonists, pears were one of the first fruits cultivated in the New World. Pear trees were planted 350 years ago in the Massachusetts Bay colony. The world’s largest grower of pears, however, is China, which producers 15.5 million tons of pears per year, three-quarters of the world total.
The Vineland Growers Co-Operative provides Food Services with their fresh pears from the Niagara Peninsula.
- Clapp’s Favourite
- Flemish Beauty
Look for pears that are relatively firm, with good colouring for the variety. They should be smooth-skinned, unshrivelled, and free of blemishes.
Store in the low-humidity drawer of your refrigerator.
Pears are great for eating fresh and whole as a snack, but can be used for pies, tarts, baked goods, sherbet, preserves, and with salads.
Some varieties of pears are better suited for cooking than others:
- Bartlett pears are great for using in desserts, and preserve well.
- Clapp’s Favourite are good for cooking and poaching.
- Anjou pears cooks and bakes well.
- Bosc pears work well with gently cooked dishes.
- Flemish Beauty is good for baking.
|August to January|
Nutrition per 1 pear with skin (166 g):
|Total Sugar||16 g|
|Total Dietary Fibre||5.0 g|
|Vitamin C||7 mg|
Provided by Health Canada