The popular fruit, the pear, is in the same botanical family as the rose, in the genus Pyrus. A surprising fact at first but it does make sense, considering their pleasing flowery aroma. The flowers of the fruit are most commonly white, although pink or yellow blossoms appear in some varieties. A typical specimen weighing 170 grams and there are approximately 100 calories in a pear.
The fruit of the Pyrus tree is one of the most popular in the world, so say the Pear Bureau. It is a good source of the antioxidant ascorbic acid (vitamin C) and an excellent source of dietary fiber. The fruit is free from fat, cholesterol and salt. There are over 3,000 varieties of this charming fruit cultivated all over the world. Each specimen has its own characteristic texture and taste.
A perfect choice as a between-meal snack or in a lunchbox, they are also handy in some very interesting recipes. The beginner might try a shot at making a smoothie. Simply place in a blender with a large orange, sugar and some milk and whiz. When confident, they might graduate to a lavender mint spritz. Either beverage is lovely either with or without the addition of alcohol.
A fermented beverage made from Pyrus fruit is called perry, similar to cider. While some people refer to it as pear cider, this is like nails on a chalkboard to cider purists. By whichever name you choose to call it, perry is growing in popularity year by year, especially in France and the United Kingdom. Bottled perry is available in the United States at manageable strengths that English perry drinkers would laugh at.
Serve in a sandwich with bacon and cheese on sourdough bread. Bosc, Anjou and Bartlett varieties are particularly well-suited to this treatment. Pyrus can also be the basis of a lovely gluten-free, dairy-free bread. Believe it or not, you can also make a pear lasagna, for which the Bosc variety is particularly suitable. Included in one recipe are cardamom and brie. Chorizo and pears make an interesting combination.
The Bartlett Pyrus tree is prized by gardeners because of its pyramidal form, red foliage in the autumn and its white blossoms. Sadly, it is a menace in domestic cultivation and should be avoided. This is because it is very invasive, stinks when there are more than one or two trees and it breaks in high wind because of its weak wood.
The first recorded mention of the fruit in literature occurred in Homer's The Odyssey in the ninth century BC, providing confirmation that the fruit existed at least three thousand years before now. Two thousand years later it gave the notorious accused murderess, Lizzie Borden, a handy alibi when she was tried for killing both her parents with an axe. She testified that during the time period when she was accused of axing her father, she was in the barn partaking of the fruit. This was sufficient to acquit her.
The pear is a much-loved fruit all over the world, second only to the apple in popularity. The low number of calories in a pear makes it a tasty, low-calorie snack for those who are watching their weight. While certain varieties of the fruit are treasured as plant specimens, others are unwelcome additions to domestic gardens.
The fruit of the Pyrus tree is one of the most popular in the world, so say the Pear Bureau. It is a good source of the antioxidant ascorbic acid (vitamin C) and an excellent source of dietary fiber. The fruit is free from fat, cholesterol and salt. There are over 3,000 varieties of this charming fruit cultivated all over the world. Each specimen has its own characteristic texture and taste.
A perfect choice as a between-meal snack or in a lunchbox, they are also handy in some very interesting recipes. The beginner might try a shot at making a smoothie. Simply place in a blender with a large orange, sugar and some milk and whiz. When confident, they might graduate to a lavender mint spritz. Either beverage is lovely either with or without the addition of alcohol.
A fermented beverage made from Pyrus fruit is called perry, similar to cider. While some people refer to it as pear cider, this is like nails on a chalkboard to cider purists. By whichever name you choose to call it, perry is growing in popularity year by year, especially in France and the United Kingdom. Bottled perry is available in the United States at manageable strengths that English perry drinkers would laugh at.
Serve in a sandwich with bacon and cheese on sourdough bread. Bosc, Anjou and Bartlett varieties are particularly well-suited to this treatment. Pyrus can also be the basis of a lovely gluten-free, dairy-free bread. Believe it or not, you can also make a pear lasagna, for which the Bosc variety is particularly suitable. Included in one recipe are cardamom and brie. Chorizo and pears make an interesting combination.
The Bartlett Pyrus tree is prized by gardeners because of its pyramidal form, red foliage in the autumn and its white blossoms. Sadly, it is a menace in domestic cultivation and should be avoided. This is because it is very invasive, stinks when there are more than one or two trees and it breaks in high wind because of its weak wood.
The first recorded mention of the fruit in literature occurred in Homer's The Odyssey in the ninth century BC, providing confirmation that the fruit existed at least three thousand years before now. Two thousand years later it gave the notorious accused murderess, Lizzie Borden, a handy alibi when she was tried for killing both her parents with an axe. She testified that during the time period when she was accused of axing her father, she was in the barn partaking of the fruit. This was sufficient to acquit her.
The pear is a much-loved fruit all over the world, second only to the apple in popularity. The low number of calories in a pear makes it a tasty, low-calorie snack for those who are watching their weight. While certain varieties of the fruit are treasured as plant specimens, others are unwelcome additions to domestic gardens.
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