Pear (Pyrus communis)

Pear is a pome fruit known for its soft, grainy texture caused by stone cells (sclereids) distributed in the flesh. The fruit exhibits a distinctive bell shape, thin skin, and juicy interior. Pear varieties differ significantly in texture, sweetness, aroma, and storage potential. Unlike apples, pears are often harvested mature but unripe and ripened off-tree to achieve optimal texture. The pear tree is a long-lived perennial reaching up to 12 meters, with white blossoms and glossy leaves. Pear flesh contains high water content and natural sugars, contributing to its mild sweetness. The presence of sorbitol, a sugar alcohol, gives pears a gentle laxative effect. Pears are climacteric fruits, meaning ethylene regulates their ripening process. Improper storage can cause internal browning or core breakdown, making post-harvest physiology critical in commercial production.

Pears originated in Europe and Western Asia, with archaeological evidence dating cultivation back over 3,000 years. Ancient Greeks and Romans highly valued pears, with Homer calling them “gifts of the gods.” Over time, selective breeding in Europe led to soft dessert pears, while Asian pears evolved crisp textures. European colonists introduced pears to the Americas. Modern breeding programs focus on fire blight resistance, shelf life, and flavor enhancement. Today, pears are globally cultivated, with China being the largest producer.

• Kingdom: Plantae

• Order: Rosales

• Family: Rosaceae

• Genus: Pyrus

• Species: Pyrus communis

Asian pears belong mainly to Pyrus pyrifolia, differing significantly in texture and sugar composition.

• Energy: 57 kcal

• Carbohydrates: 15 g

• Fiber: 3.1 g

• Vitamin C: 4.3 mg

• Potassium: 116 mg

• Sorbitol: present

High fiber supports gut health and cholesterol reduction.

Supports digestion, regulates blood sugar, promotes heart health, and reduces inflammation.