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Pears are fruits produced and consumed around the world, growing on a tree and harvested in late summer into mid-autumn. The pear tree and shrub are a species of genus Pyrus /pars/, in the family Rosaceae, bearing the pomaceous fruit of the same name. Several species of pears are valued for their edible fruit and juices, while others are cultivated as trees.

The word pear is probably from Germanic pera as a loanword of Vulgar Latin pira, the plural of pirum, akin to Greek apios (from Mycenaean pisos),[1] of Semitic origin (pir), meaning "fruit". The adjective pyriform or piriform means pear-shaped.[2] The classical Latin word for a pear tree is pirus;[3] pyrus is an alternate form of this word sometimes used in medieval Latin.[4]

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Pears and apples cannot always be distinguished by the form of the fruit;[6] some pears look very much like some apples, e.g. the nashi pear. One major difference is that the flesh of pear fruit contains stone cells.

The pear was also cultivated by the Romans, who ate the fruits raw or cooked, just like apples.[9] Pliny's Natural History recommended stewing them with honey and noted three dozen varieties. The Roman cookbook De re coquinaria has a recipe for a spiced, stewed-pear patina, or souffl.[10] Romans also introduced the fruit to Britain.[11]

A certain race of pears, with white down on the undersurface of their leaves, is supposed to have originated from P. nivalis, and their fruit is chiefly used in France in the manufacture of perry (see also cider). Other small-fruited pears, distinguished by their early ripening and apple-like fruit, may be referred to as P. cordata, a species found wild in western France and southwestern England.[citation needed]

The genus is thought to have originated in present-day Western China[12] in the foothills of the Tian Shan, a mountain range of Central Asia, and to have spread to the north and south along mountain chains, evolving into a diverse group of over 20 widely recognized primary species.[citation needed] The enormous number of varieties of the cultivated European pear (Pyrus communis subsp. communis), are without doubt derived from one or two wild subspecies (P. c. subsp. pyraster and P. c. subsp. caucasica), widely distributed throughout Europe, and sometimes forming part of the natural vegetation of the forests. Court accounts of Henry III of England record pears shipped from La Rochelle-Normande and presented to the king by the sheriffs of the City of London. The French names of pears grown in English medieval gardens suggest that their reputation, at the least, was French; a favoured variety in the accounts was named for Saint Rieul of Senlis, Bishop of Senlis in northern France.[13]

According to Pear Bureau Northwest, about 3000 known varieties of pears are grown worldwide.[14]The pear is normally propagated by grafting a selected variety onto a rootstock, which may be of a pear or quince variety. Quince rootstocks produce smaller trees, which is often desirable in commercial orchards or domestic gardens. For new varieties the flowers can be cross-bred to preserve or combine desirable traits. The fruit of the pear is produced on spurs, which appear on shoots more than one year old.[15]

Three species account for the vast majority of edible fruit production, the European pear Pyrus communis subsp. communis cultivated mainly in Europe and North America, the Chinese white pear (bai li) Pyrus bretschneideri, and the Nashi pear Pyrus pyrifolia (also known as Asian pear or apple pear), both grown mainly in eastern Asia. There are thousands of cultivars of these three species. A species grown in western China, P. sinkiangensis, and P. pashia, grown in southern China and south Asia, are also produced to a lesser degree.[citation needed]

Other species are used as rootstocks for European and Asian pears and as ornamental trees. Pear wood is close-grained and at least in the past was used as a specialized timber for fine furniture and making the blocks for woodcuts. The Manchurian or Ussurian Pear, Pyrus ussuriensis (which produces unpalatable fruit) has been crossed with Pyrus communis to breed hardier pear cultivars. The Bradford pear (Pyrus calleryana 'Bradford') in particular has become widespread in North America, and is used only as an ornamental tree, as well as a blight-resistant rootstock for Pyrus communis fruit orchards. The Willow-leaved pear (Pyrus salicifolia) is grown for its attractive, slender, densely silvery-hairy leaves.[citation needed]

Summer and autumn cultivars of Pyrus communis, being climacteric fruits, are gathered before they are fully ripe, while they are still green, but snap off when lifted. In the case of the 'Passe Crassane', long the favored winter pear in France, the crop is traditionally gathered at three different times: the first a fortnight or more before it is ripe, the second a week or ten days after that, and the third when fully ripe. The first gathering will come into eating last, and thus the season of the fruit may be considerably prolonged.[citation needed]

In 2020, world production of pears was 23.1 million tonnes, led by China with 69% of the total (table). About 48% of the Southern Hemisphere's pears are produced in the Patagonian valley of Ro Negro in Argentina.[26]

Pears may be stored at room temperature until ripe.[27] Pears are ripe when the flesh around the stem gives to gentle pressure.[27] Ripe pears are optimally stored refrigerated, uncovered in a single layer, where they have a shelf life of 2 to 3 days.[27]

Pears ripen at room temperature. Ripening is accelerated by the gas ethylene. If pears are placed next to bananas in a fruit bowl, the ethylene emitted by the banana causes the pears to ripen.[28] Refrigeration will slow further ripening. According to Pear Bureau Northwest, most varieties show little color change as they ripen (though the skin on Bartlett pears changes from green to yellow as they ripen).[29]

Pears are consumed fresh, canned, as juice, and dried. The juice can also be used in jellies and jams, usually in combination with other fruits, including berries. Fermented pear juice is called perry or pear cider and is made in a way that is similar to how cider is made from apples.[citation needed] Perry can be distilled to produce an eau de vie de poire, a colorless, unsweetened fruit brandy.

The culinary or cooking pear is green but dry and hard, and only edible after several hours of cooking. Two Dutch cultivars are "Gieser Wildeman [nl]" (a sweet variety) and "Saint Remy (pear) [nl]" (slightly sour).[30]

Pears grow in the sublime orchard of Alcinous, in the Odyssey vii: "Therein grow trees, tall and luxuriant, pears and pomegranates and apple-trees with their bright fruit, and sweet figs, and luxuriant olives. Of these the fruit perishes not nor fails in winter or in summer, but lasts throughout the year."

Morgan Langille at the Department of Pharmacology at Dalhousie University developed a wrapper perl script for PEAR that facilitates running it on many samples. It also captures the log output and reformats the output to a tab-delimited format (both logs are captured). The script is called run_pear.pl and it is available via Morgan's github repository.

Mimi, made this cake today. The taste is lovely. It took over an hour to bake and the did not rise much, the final product was like yummy pudding encased in a tasty crumb. Could you give an idea of the proportion of pear to batter? I stopped at two pears instead of three because the quantity of pears seemed almost equal to the batter. I want my next cake to look like the one in your picture, any advice is much appreciated. Thanks.

Thank you for this fabulous recipe! Finally a way to use the very ripe pears, and such an easy and delicious one! I used brown sugar and added a little lemon zest. The whole family loved this cake, no doubt I will bake it again soon!

Everything about this pie seemed great, but the pie did not set. For whatever reason, even though I baked it longer the the recommended time, the contents are a mix of perfectly

cooked pear and water brown liquid.

I will be making this pear recipe; the vanilla pears were good. I keep pears refrig and like to eat them when they are still hard with bleu cheese and walnuts. You can also made a nice quick bread with dried apricots or figs.

I like pears and have made pear cake, replacing the apples in a recipe and think any fruit bread/cake gets better with age. I am in awe of your pear cutting abilities. Any chance of a pear butter recipe?

Woke up to this email this morning, ran down to the store and grabbed some pears, whipped it all together for breakfast and got thumbs up all around. The only change I made was swapping sugar with Splenda for my diabetic father, came out great!

Local pears here in China means Tianjin pears, or Chinese apple-pears. These worked beautifully in two loaves which have now been devoured. Because these are very juicy, I squeezed the extra liquid out.

I made this today and it was delicious.Thank you for the recipe- it is definitely a keeper. I have been making a pear cake that uses chunks of pear and that has always been a favorite of my 12 year old. I recently tried an upside down maple -pear cake which was so evocative of this season. I made your French Toast on Christmas morning- used a single layer of bread. It may soon be a Sunday morning staple in our house.

My housemates came home from hospital today, we enjoyed catching up over a piece of hot pear bread straight from the oven. It was delicious and enjoyed by all, thank you for the recipe! Your blog is fantastic and the photos so inspiring.

I made this and it is tasty, moist and easy, but not terribly pear-y. It was a good use of some extra pears, but not overwhelmingly spectacular. I added 1/2 tsp of cardamom simply because I often like it with pears. Wondering how to play up the pear-ness! Keeps well. e24fc04721