Pears contain calcium and boron, a substance that is especially good for the brain and memory. In addition, the pears they are an excellent source of fiber and contain pectin and lignin: two medium-sized fruits are enough to cover about 30% of the daily requirement; however, it is important to know that the fibers are mainly contained in the peel. Thanks to the high presence of dietary fiber, the pear is a precious fruit for the intestine but also for the cardiovascular system; pectin and lignin, in fact, help to keep cholesterol and blood sugar levels under control. Furthermore, pears, despite being quite rich in sugars, have a low glycemic index.
These fruits can be considered real mineral supplements; they mainly contain potassium, vitamin C, vitamin K and copper.
There are many varieties of pears
There are many varieties of pears, some in summer, others in winter, others present almost all year round. In January, the pears that are most easily found among the fruit stands are the Conference, the Kaiser, the Abbot Fetel and the Decana del Comizio.
- The pear Conference it is very popular because it is sweet and juicy; it is on sale from the beginning of November to the end of June.
- The pear Slay Fetel it is one of the most requested qualities. It is grown mainly in Emilia Romagna, in particular in the provinces of Ferrara and Modena. It is very popular for the wonderful scent of the pulp. It is found on fruit stands from September to April.
- The pear Kaiser, juicy and crunchy, it can be recognized by the peel, which is uniform brown in color. It can be purchased from September to April and is excellent both raw and cooked.
- La Dean of the Comitium it is characterized by its rounded shape and reddish color. It has a very sweet and compact pulp and is particularly suitable for the preparation of jams and fruit juices. It is on the market from October to March.
Read also All the seasonal fruit of January >>
Pears in the kitchen
Pears are a very versatile ingredient. The high pectin content makes them perfect for the preparation of jams and, thanks to their characteristic sweetness, they are excellent for the preparation of cakes and pies. The pears, however, they are also very suitable for combinations with salty foods, the saying goes: never let the farmer know how good the cheese is with pears and, in fact, one of the ways to enjoy them fully is together with cheeses, for example gorgonzola, goat cheese or other intensely flavored cheeses. An idea for an appetizer or an aperitif? Pears stuffed with gorgonzola cheese and walnuts; it is sufficient to cut the pears in half, partially empty them from the pulp and fill the void we created with a cream of gorgonzola and chopped walnuts.
Two salads with pears
Pears in the salad lend themselves to many combinations. Here are two ideas:
Salad of oranges, pears and walnuts
Typically winter salad, for four people you need: two medium ripe pears, two medium oranges, 30 grams of walnuts, salt, extra virgin olive oil, pepper, lemon. Wash the pears very well, cut them into wedges, without depriving them of the peel, and sprinkle them with the lemon so as not to blacken the pulp; peel and cut the oranges into wedges, coarsely chop the walnuts and add them to the fruit in a nice serving dish; season with a drizzle of extra virgin olive oil, salt and pepper.
Pear, fennel and Belgian endive salad
For four people you need: two medium pears, a large fennel, a head of Belgian endive, lemon, salt, pepper, extra virgin olive oil. Wash the pears very well, cut them into wedges without depriving them of the peel and sprinkle them with the lemon; wash and cut the fennel and Belgian endive into thin strips; combine everything in a serving dish and season with oil, salt and pepper.
Read also All seasonal vegetables in January >>