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Fruit Veg Fact

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Pears are generally comes in green or yellow colour skin and they do have some tiny brown spots on the skin as well. The flesh inside are juicy and white.

It is known that the wild pears are natively grown in the West Asia.

Select a well-shaped, plump, firm pears where the skin is undamaged. Avoid pears that are dull in colour and the skin is wilted with spots near the blossom end, as it tells you that it have corky areas in the flesh.
Pears can be ripen at room temperature until its skin changes colour, then you can store in the refrigerator for up to 3 days.

Wash and dry, then eat fresh in hand. Pears can be serve fresh on the fruit platter. It can be peel and bake, or even poach whole in wine for dessert, or can be diced to put in the fruit salad.

Pears are high in kilojoules and has a good

BARTLETT PEAR:  Also call Williams. Has a yellow skin with russet patches or a red tinge and firm white flesh. This pears do not keep well when ripe.

BEURRE BOSC: Has a brown-golden russet skin and creamy white flesh. Great for cooking and eating.


COMICE: Brown-green russet skin and white flesh.
     

  JOSEPHINE: Yellow-green skin with a spash of red and white or pinkish flesh.


NASHI:  See under Nashi Pear.


PACKHAM:  Smooth green skin with firm hard white flesh. Great for cooking.


PRICKLY:  A berry fruit, has a orange-yellow or red-purple colour skin with prickles and white, pink, yellow, orange or red flesh.


RED: Similar to Partlett But red skin.

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Last modified: July 19, 2003