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Pears are a very popular fruit snack due to their low acidity. From compote to a side dish for meat dishes, they can be used in many ways in the kitchen. Among several thousand types of pear in this country, the most popular are “Kaiser Alexander”, “Comice”, “Conference”, “Packham”, “Gute Luise” and “Williams Christ”. Pears are available from local cultivation in Austria from July until February (including stock items)…
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- Use and preparation
The pear (Pyrus communis) is, like the apple, a pome fruit and belongs to the rose family (Rosaceae). A distinction is made between summer, autumn and winter pears as well as table, cider and cooked pears. Table pears are eaten raw as piece fruit or used for preparation in the kitchen. Cider pears are suitable for making cider or juice, pears for cooking (compote, jelly, chutney etc.). Pears with particularly juicy "melting" flesh are also called butter pears.
Among the several thousand types of pear, “Kaiser Alexander”, “Comice”, “Conference”, “Packham”, “Gute Luise” and “Williams Christ” are the most common and popular. Depending on the variety, the skin is green, yellow, brown or red in color. The flesh is crunchy to juicy and soft. The taste of the different types of pear ranges from slightly sour to nutmeg to sweet.
Note Stone cells cause the grainy pulp typical of some pears.
Compared to many other types of fruit, pears have a low acid content. They are therefore well tolerated by acid-sensitive people. The pear is a good source of fiber, it also contains vitamin A, vitamins of the B group, folic acid and vitamin C as well as the minerals potassium, calcium and magnesium.
|per 100 g of edible
|per 100 g of edible
|Energy (kcal)||55||Vitamin A (µg)||2|
|Fat (g)||0.3||Vitamin B1 (mg)||0.03|
|Protein (g)||0.5||Vitamin B2 (mg)||0.04|
|Carbohydrates (g)||12.4||Niacin (mg)||0.2|
|Dietary fiber (g)||3.3||Vitamin B6 (mg)||0.02|
|Potassium (mg)||128||Folic acid (µg)||14th|
|Calcium (mg)||9||Vitamin C (mg)||5|
|Magnesium (mg)||8th||Vitamin E (mg)||0.4|
Use and preparation
Along with apples, pears are one of the most popular types of fruit and are often eaten in between as a piece of fruit to prevent hunger pangs. The pome fruit offers a variety of uses in the kitchen: It is often used for cakes and tarts - as a topping or ingredient, raw or cooked as a compote.
Pears also go well with savory foods such as salad, cheese, and game or poultry meat. When dried as dumplings or caps they can be kept well. Spices such as clove, cinnamon and ginger go well with the slightly sour taste of the pear.
Pears are best stored in a cool cellar (about three to a maximum of six degrees Celsius) and with high humidity. Ripe pears are particularly sensitive to pressure and should be stored in the refrigerator. Unripe, hard pears can be stored together with ripe apples. The ripening gas of the apples makes the pears ripen faster. Certain types of winter can only be consumed after storage. Pears have a long shelf life in the form of Kletzen. In order to further increase the shelf life, logs should be stored dry.
Note Handle pears carefully as they are very sensitive to pressure. Pay attention to pressure points when shopping.