The pear is native to coastal and mildly temperate regions of the Old World, from western Europe and north Africa east right across Asia. It is a medium-sized tree, reaching 10–17 m tall, often with a tall, narrow crown; a few species are shrubby.
The leaves are alternately arranged, simple, 2–12 cm long, glossy green on some species, densely silvery-hairy in some others; leaf shape varies from broad oval to narrow lanceolate. Most pears are deciduous, but one or two species in southeast Asia are evergreen. Most are cold-hardy, withstanding temperatures between −25 °C and −40 °C in winter, except for the evergreen species, which only tolerate temperatures down to about −15 °C.
The flowers are white, rarely tinted yellow or pink, 2–4 cm diameter, and have five petals. Like that of the related apple, the pear fruit is a pome, in most wild species 1–4 cm diameter, but in some cultivated forms up to 18 cm long and 8 cm broad; the shape varies in most species from oblate or globose, to the classic pyriform 'pear-shape' of the European pear with an elongated basal portion and a bulbous end.
The fruit is composed of the receptacle or upper end of the flower-stalk (the so-called calyx tube) greatly dilated. Enclosed within its cellular flesh is the true fruit: five cartilaginous carpels, known colloquially as the "core". From the upper rim of the receptacle are given off the five sepals[vague], the five petals, and the very numerous stamens.
Pears and apples cannot always be distinguished by the form of the fruit; some pears look very much like some apples, e.g. the Nashi pear. One major difference is that the flesh of pear fruit contains stone cells (also called "grit").
The cultivation of the pear in cool temperate climates extends to the remotest antiquity, and there is evidence of its use as a food since prehistoric times. Many traces of it have been found in the Swiss lake-dwellings. The word “pear”, or its equivalent, occurs in all the Celtic languages, while in Slavic and other dialects, differing appellations, still referring to the same thing, are found—a diversity and multiplicity of nomenclature which led Alphonse de Candolle to infer a very ancient cultivation of the tree from the shores of the Caspian to those of the Atlantic.
The pear was also cultivated by the Romans, who ate the fruits raw or cooked, just like apples. Pliny's Natural History recommended stewing them with honey and noted three dozen varieties. The Roman cookbook attributed to Apicius, De re coquinaria, has a recipe for a spiced, stewed-pear patina, or soufflé.
A certain race of pears, with white down on the under surface of their leaves, is supposed to have originated from P. nivalis, and their fruit is chiefly used in France in the manufacture of perry (see also cider). Other small-fruited pears, distinguished by their early ripening and apple-like fruit, may be referred to as P. cordata, a species found wild in western France and southwestern England. Pears have been cultivated in China for approximately 3000 years.
The genus is thought to have originated in present-day western China in the foothills of the Tian Shan, a mountain range of Central Asia, and to have spread to the north and south along mountain chains, evolving into a diverse group of over 20 widely recognized primary species[citation needed]. The enormous number of varieties of the cultivated European pear (Pyrus communis subsp. communis), are without doubt derived from one or two wild subspecies (P. communis subsp. pyraster and P. communis subsp. caucasica), widely distributed throughout Europe, and sometimes forming part of the natural vegetation of the forests. Court accounts of Henry III of England record pears shipped from La Rochelle-Normande and presented to the King by the Sheriffs of the City of London. The French names of pears grown in English medieval gardens suggest that their reputation, at the least, was French; a favored variety in the accounts was named for Saint Rule or Regul', Bishop of Senlis.
Asian species with medium to large edible fruit include P. pyrifolia, P. ussuriensis, P. × bretschneideri, P. × sinkiangensis, and P. pashia. Other small-fruited species are frequently used as rootstocks for the cultivated forms.
Advantage of Pear
Pears fruit is packed with health benefiting nutrients such as dietary fiber, anti-oxidants, minerals and vitamins, which are necessary for optimum health. Total measured antioxidant strength (ORAC value) in the fruit is 2941 µmol TE/100 g.
Pears are a good source of dietary fiber. 100 g fruit provides 3.1 g or 8% of fiber per 100g. Regular eating of this fruit may offer protection against colon cancer. Most of the fiber in them is non soluble polysaccharide (NSP), which functions as a good bulk laxative in the gut. Additionally, the gritty fiber content binds to cancer-causing toxins and chemicals in the colon, protecting its mucous membrane from contact with these compounds.
In addition, pear fruit is one of the very low calorie fruits, provides 58 calories per 100g. Just a few sections a day in the diet can bring significant reduction in weight and blood LDL cholesterol levels.
They contain good quantities of vitamin C. Fresh fruits provide about 7% of RDA per 100 g.
They are moderate sources of antioxidant flavonoids phyto-nutrients such as beta-carotene, lutein and zea-xanthin. These compounds, along with vitamin C and A, help the body protected from harmful free radicals.
The fruit is a good source of minerals such as copper, iron, potassium, manganese and magnesium as well as B-complex vitamins such as folates, riboflavin and pyridoxine (vitamin B-6).
Although not well documented, pears are among the least allergenic of all fruits and are therefore recommended by health practitioners as a safe alternative in the preparation of food products for allergy sufferers.
Pears have suggested in various traditional medicines being useful in treating colitis, chronic gallbladder disorders, arthritis and gout.
Pears are high in fiber. One medium-sized pear contains six grams, so snacking on a pear can help you meet your daily requirement of 25 to 30 grams. They're a delicious way to keep you regular too, which can help prevent colon cancer. A diet high in fiber can also keep your cholesterol levels down, which is good news for your ticker. Getting your fill of fiber from fruit is also linked to a lower risk for breast cancer.
Pears contain a fair amount of vitamins A, C, K, B2, B3, and B6. For expecting or nursing moms, they also contain folate. Pears aren't too shabby in the mineral department either, containing calcium, magnesium, potassium, copper, and manganese. Vitamin C and copper are antioxidant nutrients, so eating pears is good for your immune system, and may help prevent cancer.
Pears also contain boron, which our bodies need in order to retain calcium, so this fruit can also be linked to osteoporosis prevention.
The hydroxycinnamic acid found in pears is also associated with preventing stomach and lung cancer.
It's a hypo-allergenic fruit. That means those with food sensitivities can usually eat pears with no adverse effects.
Eating three or more servings of fruits a day, such as pears, may also lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults.
Quercetin is another antioxidant found in the skin of pears. It helps prevent cancer and artery damage that can lead to heart problems. A recent study at Cornell University found it may also protect against Alzheimer’s disease. So don't peel your pears!
Immune System Booster
Having a strong immune system is essential in fighting off disease and illness. Pears help to boost the immune system because they contain antioxidants such as vitamin C and copper which fight off free radicals and disease in the body.
Osteoporosis Prevention
Preventing and treating osteoporosis is a major concern for many people. Many doctors are now recommending that people who are concerned with protecting the health of their bones maintain a balanced ph and high calcium intake from dietary sources. Fruits and vegetables help to maintain a healthy pH level and pears are a good source of boron, which researchers believe may help the body to retain calcium.
Increased Energy Levels
When you eat a pear, your body absorbs glucose, which is converted into energy. Eating a pear can be a great pick-me-up if you feel sluggish in the afternoon.
Digestive Health
Pears contain a lot of fiber, which is essential for a healthy digestive system. Fiber helps to keep food moving efficiently through the colon. One medium sized pear contains about 20-25% of the daily recommended intake of fiber. A good percentage of the fiber in pears is insoluble, which may help to reduce the occurrence of colon polyps.
Cancer Prevention
One way to prevent cancer is by eating fresh fruits and vegetables that are high in antioxidants. Pears contain vitamin C, a powerful antioxidant which is an important part of your body’s cancer fighting arsenal. The fiber content in pears is very effective at promoting colon health which will reduce your chances of developing colon cancer.
Healthy Pregnancy
In order to avoid birth defects, it is important for a pregnant women to consume enough folic acid. Pears contain 10-20 mcg (about 5% of the RDA) of the natural form of folic acid, folate, and they should be included in a healthy prenatal diet.
Less Allergenic
Pears are considered by some people to be a hypoallergenic food, which is why they are often recommended to people who suffer from food allergies and weaning babies. However, they are not completely hypoallergenic, as some people do have allergic reactions to pears, particularly those people who are allergic to Alder or Birch pollen.
Good for Weaning
Many doctors recommend pears for babies when they are weaning and being introduced to baby food. This is because pears are a low acid fruit that are unlikely to cause digestion problems in little bellies and because pear allergy is relatively rare.
Removing the skin and heating the pears before pureeing them can make them even easier to digest. Pears are very high in fiber so it’s important not to overdo it or to give pear puree to babies with diarrhea. If you do include the nutrient-rich skins in your baby’s food be sure that they are pureed enough that the pieces do not pose a choking hazard.
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