The pear comes from the pear tree, from the Rosaceae family. It is an exquisite fruit, very juicy and rich in vitamins. There are innumerable varieties, of very different shapes and colors. Most pears are conical or round in shape and elongated at the top. The most common color of their skin is green, but there are very different variants: yellow, pink, even red. Its pulp, which contains small edible seeds in the center, is always white or yellowish, and very tasty. The pear is available on the market twelve months of the year. Although the most consumed pear variety in Spain is the Conference, other important varieties in marketing are: Passa Crassana Blanquilla, Castells, Comice, Ercolini, Packhams, Williams, Red Barlett, Limonera, etc. It is a cultivated and internationally known fruit, whose commercial importance is very high, given its use not only for fresh consumption but also in the canning industry.

Its origin dates back to very ancient times, in the area of Mesopotamia. The main producing countries are Italy, France, Spain, Holland, Germany, Belgium, the United States, Argentina and Chile.

The pear is very rich in vitamins A and B, and especially in vitamin C. It has a high percentage of sugars and mineral salts. It is an ideal food for any diet.

It is better to eat it raw at its best point of ripeness to enjoy its organoleptic qualities, and its aromatic, juicy and tasty pulp. Given the diversity of varieties, there will always be a variety that suits any palate more than another. It can also be mixed in fruit salads or salads, to which it will give an incomparable aromatic touch.

Pears keep well in the refrigerator for several days. At room temperature they have a rapid maturation process.