Pears Nutrition facts

Pears

Sweet, delicious and rich flavored pears offer crunchiness of apples yet juicy as peach and nectarine. They are widely popular, particularly in the whole of the northern hemisphere, for their unique nutrient qualities.
Botanically, it is a 'pome fruit” produced in the Rosaceae family of trees, in the Pyrus genus. Pome fruit plants are average sized trees found in semi-tropical regions around the northern hemisphere. They bear medium-size fruits that characteristically have several small seeds at its center encased in a tough capsule. The members of pome family fruits include apple, loquat, quince, medlar, etc.
Scientific name: Pyrus communis.
Pears are broadly classified based on their place of origin as Asian-pears and European-pears.
Asian varieties feature crispy texture and firm consistency that does not change even after harvesting or storage, permitting them to fit for ready-to-eat. In contrast, European types generally become soft and juicy when allowed to ripen.
In structure, pear fruit is a bell or “pyriform” fruit; 5-6 inches long, and weighs about 200 gm. Fresh fruit is firm in texture with mild ‘apple’ flavor. Externally, its peel is thin and firmly adherent to the flesh; and depending upon the cultivar type, it can be green, red-orange, or yellow-orange in color. Inside, its off-white color flesh is soft and juicy. However, in the case of completely ripe fruits, its flesh may turn a grainy textured with a gritty sensation while cutting with the knife. The center of the fruit is more or less similar to the apple in appearance with centrally located tiny, inedible seeds.