Like apples, pears grow on trees (not vines or bushes), and are picked when slightly underripe. This firm fruit stores well and is thus one of the most available fruits for export, large quantities coming from France, South Africa, Australia, and Argentina. Pears have existed since prehistoric times, and many new varieties have been developed through modern cultivation. They range in size and color (from green to golden, red, and brown), and are grown from midsummer through the winter. Pears contain vitamins B1, B2, C, and potassium.
Sweet pears, sometimes called "buttered," for their
smoother texture, are often eaten raw or prepared in desserts, such as sorbets and the French "Pear Charlotte." Cooking pears are used in poultry and game recipes, as well as for distilling brandy and liqueurs. The most popular cooking pear is the Williams pear.
The quince is a rare fruit in the apple and pear family, which resembles an odd-shaped pear, and was once was a common element in European cuisine. High in pectin, quinces are ideal for making jellies.
