PearsSweet, delicious and rich flavored pears offer crunchiness of apples yet juicy as peach and nectarine. They are widely popular, especially in the whole of the northern hemisphere, for their unique nutrient qualities.

Pears are broadly classified based upon their place of origin as Asian-pears and European-pears. Asian varieties feature crispy texture and firm consistency that do not change after harvesting or storage makes them ready-to-eat. Whereas, European types generally become soft and juicy when allowed to ripen.

In structure, pear fruit has bell or “pyriform” shape; around 5-6 inches long and weigh about 200 gm. Fresh fruit is firm in consistency with mild ‘apple’ flavor. Externally, its skin is very thin and depending upon the cultivar type; the fruit may have green, red-orange or yellow-orange colors. Internally, it's off white color pulp is crunchy and juicy. However, in fully matured ones, the pulp turns to grainy texture with gritty sensation while cutting with a knife. Center of the fruit is more or less similar to apple with centrally located tiny inedible seeds.

  1. Some of the popular Asian varieties are Ichiban Nashi, Shinsui, Shinsieki and Nijisseki.
  2. Popular European types are Bartlett and Comice.

Health benefits of pears

  • Pears fruit is packed with health benefiting nutrients such as dietary fiber, anti-oxidants, minerals      and vitamins, which are necessary for optimum health. Total measured antioxidant strength (ORAC value) in the fruit is 2941 µmol TE/100 g.
  • Pears are a good source of dietary fiber. 100 g fruit provides 3.1 g or 8% of fiber per 100g. Regular eating of this fruit may offer protection against colon cancer. Most of the fiber in them is non soluble polysaccharide (NSP), which functions as a good bulk laxative in the gut. Additionally, the gritty fiber content binds to cancer-causing toxins and chemicals in the colon, protecting its mucous membrane from contact with these compounds.
  • In addition, pear fruit is one  of the very low calorie fruits, provides 58 calories per 100g. Just a few sections a day in the diet can bring significant reduction in weight and      blood LDL cholesterol levels.
  • They contain good quantities of vitamin C. Fresh fruits provide about 7% of RDA per 100 g.
  • They are moderate sources of antioxidant flavonoids phyto-nutrients such as beta-carotene, lutein      and zea-xanthin. These compounds, along with vitamin C and A, help the body protected from harmful free radicals.
  • The fruit is a good source of minerals such as copper, iron, potassium, manganese and magnesium as well as B-complex vitamins such as folates, riboflavin and pyridoxine (vitamin B-6).
  • Although not well documented, pears are among the least allergenic of all fruits and are therefore recommended by health practitioners as a safe alternative in the preparation of food products for allergy sufferers.
  • Pears have suggested in various traditional medicines being useful in treating colitis, chronic gallbladder disorders, arthritis and gout.


  • Since several of the vitamins  and minerals are concentrated in significant quantities just underneath the skin, pears should be eaten as a whole along with its skin to get maximum health benefits.
  • Why Pears Are Good To Eat
    • While our skin colour varies from green to yellow to brown, the nutritional value of our white flesh is not significantly different as far as minerals and vitamins go, but some varieties are sweeter because their natural sugar content is higher. The sugar is mainly present as fructose.
    • We have a low GI which means our carbohydrate is digested slowly and gives you a prolonged source of energy.
    • We contain vitamin C and some vitamin E plus small quantities of other vitamins and minerals.
    • We’re a very good source of dietary fibre.
    • We’re lower in potassium than most fruits and this is useful for some people who must have a low-potassium diet because of particular kidney problems.
    • 100g of pear flesh has 225-265 kJ. The highest values are for brown-skinned pears.


Thanks for the info from Nutrition and you


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