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.
According to the Pear Bureau, pears are one of the most popular fruits in the world. An excellent source of fiber and a good source of Vitamin C, pears are free from sodium, fat and cholesterol. More than 3,000 different varieties of this blissful fruit are grown around the world. Each one has its own distinctive character, flavor and texture.
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.
The Pyrus fruit is fermented and served as a beverage called perry. While some folk call this pear cider, because of its resemblance, cider purists go nuts and you are better off calling it by its own name. It is particularly popular in French and in the United Kingdom, where it is freakishly strong. The perry served in bottles in the United States has a lower alcohol content and tastes much more like pears and less like paint thinner, as do some of its European counterparts.
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 Bradford tree looks pretty and is coveted by gardeners. Unfortunately it has several features that make it completely unsuitable for domestic cultivation. For one thing, it will try to take over. Secondly, it emits a terrible pong that is unbearable in large numbers. Finally, the tree breaks easily in strong winds owing to its weak wood.
The Greek writer, Homer, provided the first literary mention of the fruit in his 9th century BC poem, The Odyssey, thus confirming that the fruit was cultivated in Greece at least three thousand years ago. In 1892, it provided a handy alibi for accused murderess, Lizzie Borden, who testified at her trial that during the time she was alleged to have axed her father to death; she had been munching on three of the fruit in the barn. This proved 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.
According to the Pear Bureau, pears are one of the most popular fruits in the world. An excellent source of fiber and a good source of Vitamin C, pears are free from sodium, fat and cholesterol. More than 3,000 different varieties of this blissful fruit are grown around the world. Each one has its own distinctive character, flavor and texture.
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.
The Pyrus fruit is fermented and served as a beverage called perry. While some folk call this pear cider, because of its resemblance, cider purists go nuts and you are better off calling it by its own name. It is particularly popular in French and in the United Kingdom, where it is freakishly strong. The perry served in bottles in the United States has a lower alcohol content and tastes much more like pears and less like paint thinner, as do some of its European counterparts.
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 Bradford tree looks pretty and is coveted by gardeners. Unfortunately it has several features that make it completely unsuitable for domestic cultivation. For one thing, it will try to take over. Secondly, it emits a terrible pong that is unbearable in large numbers. Finally, the tree breaks easily in strong winds owing to its weak wood.
The Greek writer, Homer, provided the first literary mention of the fruit in his 9th century BC poem, The Odyssey, thus confirming that the fruit was cultivated in Greece at least three thousand years ago. In 1892, it provided a handy alibi for accused murderess, Lizzie Borden, who testified at her trial that during the time she was alleged to have axed her father to death; she had been munching on three of the fruit in the barn. This proved 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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