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Pears or Pyrus communis are a pome fruit belongs to the family apple. One of the reports comes from Homer's suggesting this fruit as "Gifts from the Gods." Pears ranks second place to the apple as the most popular fruit. They can be eaten and used in the same way as the apple. The diverse feature of the pear fruit is soft in texture. This soft skin in result of the starch converts into sugar after being picked from a tree to ripen. In US it is produced by the states in the Northwest, New York, Pennsylvania, Michigan, and California. The different shape of a pear says of its luscious nature. Pears of all sizes and colors are available all around the year. When it is ripen and ready to eat, the pear has a honeyed flavor and with a great smell. Anjou, Bartlett, Bose, Comice, Forelle, and Seckel are the main varieties. Pears are available in various colors including green, golden yellow and red.

Scientific Name:Pyrus Communis


Nutrient Value

Percentage of RDA


58 Kcal



13.81 g



0.38 g


Total Fat

0.12 g



0 mg


Dietary Fiber

3.10 g




7 µg



0.157 mg


Pantothenic acid

0.048 mg



0.028 mg



0.025 mg



0.012 mg


Vitamin A

23 IU


Vitamin C

4.2 mg


Vitamin E

0.12 mg


Vitamin K

4.5 µg




1 mg



119 mg




9 mg



0.082 mg



0.17 mg



7 mg





11 mg



0.10 mg


Bosc pears is long-necked shape. Bosc pear will be medium-sized or larger contain no bruises and has only a few minor scuff marks. This fruit is available in month of September through April. The Bosc has a firm, dense, yet tender flesh with brown skin that hides a deliciously, sweet and spicy flavor. Its dense flesh makes it ideal for baking and cooking. Color doesn't change as it ripens, excellent for baking. Its mild, not-too-sweet flavor is great for microwave recipes, salads, and snacks.
Bosc pears


Seckel pears are considered as the smallest pear when compared to other pear varities. This fruit is available in month of August through February Tiny pears with ultra-sweet flavor, so sweet in fact they are called "sugar pears." Maroon and olive green in color, with no color change when ripened. They are an excellent choice for children's snacks, pickling, or as a garnish. As it is too small it can be eaten without cooking.


Forelle pear body is, often bell-shaped with a short neck. The Forelle pear is a white, melting, juicy flesh, and absence of grit cells, make a culinary favorite. Forelle is a small pear, and it is most difficult to produce. Their skin turn a bright yellow, with flecks of crimson when fully ripened. This fruit is available in the month of September through February. This fruit is slightly larger than a Seckel, with freckled skin and a red blush. They're an excellent snack or lunch-box pear sweet, juicy, and crisp.


Comice is widely considered to have the best flavour of any pear. Their body is like rotund shape with a very short neck. They are most often green in color, and sometimes have a red blush that covers the skin surface. This fruit is available in month of August through March. This fruit is hard and rounder than a Bartlett, but similar in flavor and texture. This fruit is considered as the largest, sweetest and juiciest varieties. This can be used freshly in salads, served as an elegant dessert pear, or as an excellent accompaniment with cheese.

Red Anjou

Red d'Anjou pears originated in the early 1950's. This fruit is available in the month of October through MayYellow Bartlett has the same flavor and texture as green Anjou. They have a unique egg shaped appearance which makes easy to differentiate from other varieties. Red Anjous are generally dark maroon in color which shows no or little change in color when ripe. Red d’Anjou pears are excellent for fresh eating, poaching, cooking and all types of baking. Red Anjous show only slight change in color as they ripen.
Red Anjou

Green Anjou

Green Anjou pear are mostly available in the United States and this were first brought by Col. Marshall P. Wilder around 1842. This pear fruit is also called as green d'Anjou, because it ripes in green in color but its interior ripens over time into a sweet, juicy and flavorful pear. Green Anjou is best when eaten fresh. Its best for baking when slightly ripe. But once it ripens, its sweet, mellow flavor and abundant juice make it an excellent choice for salads and snacks.
green Anjou

Red Bartlett

Red Bartlett pears were first discovered in 1938 near Zillah, Washingtonas, when a bud sport growing on a Bartlett pear. This fruit is available in the month of August through september. The Red Bartlett has a very bright red skin with bell-shaped over a green background, sweet and juicy flavor when it's in ripe condition. The flavor and texture is the same as yellow Bartlett except that Red Bartlett's are bit smaller. They play the role of wonderful color accent in fresh fruit-salads or desserts. The Red Bartlett when it ripens it changes from a dark red to a brilliant red in color.
Red Bartlett

Yellow Bartlett

Bartletts are extremely aromatic pears, and have essential "pear flavor." This kind of fruit is available in the month of August through December. One of the most common and popular thing is this pear is large, bell-shaped and has a yellow skin sometimes blushed with pale red. Apart from color, there is only a slight differences in flavor between the two Bartlett pears. It is very sweet, juicy, aromatic and perfect for salads, eating fresh, and excellent for canning or cooking. It holds its shape and flavor in baking and cooking. When it ripes it will be in yellow in color.
Yellow Bartlett

Pears are a delicious and nutritious fruit that can provide a variety of health benefits. They are a good source of dietary fiber, vitamin C, and potassium, and are low in calories. The dietary fiber in pears helps to promote regularity, reduce cholesterol levels, and may even help to lower the risk of certain types of cancer. Pears also contain a range of antioxidants, which help to protect the body from free radical damage and reduce inflammation.

Pears are a good source of vitamin C, which helps to support the immune system and protect against infection. Vitamin C is also important for collagen production, which is needed for healthy skin, bones, and connective tissue. Pears are also a good source of potassium, which helps to regulate blood pressure, maintain fluid balance, and support nerve and muscle function.

Pears are also a good source of boron, a mineral that plays an important role in bone health. Studies have shown that boron can improve bone density and reduce the risk of osteoporosis. Pears also contain phytonutrients, which are plant compounds with antioxidant and anti-inflammatory properties. These phytonutrients may help to protect against certain chronic diseases such as heart disease and diabetes.

In addition to providing a range of vitamins and minerals, pears can also help to promote weight loss. They are low in calories and high in fiber, which helps to keep you feeling full for longer. Eating pears regularly may help to reduce your overall calorie intake, leading to weight loss.

Overall, pears are a nutritious and delicious fruit that can provide a variety of health benefits. They are a good source of dietary fiber, vitamin C, potassium, and boron, and can help to promote weight loss. Eating pears regularly may help to reduce the risk of certain chronic diseases, protect against infection, and improve bone health.

Pears are propagated by several methods, such as grafting, budding, and layering. Grafting involves joining a scion, or desired variety, to a compatible rootstock. The scion is usually taken from a healthy and mature tree and the rootstock is carefully selected to ensure compatibility. Budding involves joining a bud of the desired variety to a compatible rootstock. The bud must be taken from a healthy and mature tree and the rootstock is carefully selected to ensure compatibility. Layering involves bending down a branch of the desired variety and burying a portion of it in the ground. The branch will eventually produce roots and can then be severed from the mother tree and planted.

Grafting is the most common method of propagating pears. It is a relatively easy process that requires careful selection of scion and rootstock, as well as precise technique when joining them together. The process involves cutting the scion and rootstock at a 45 degree angle, joining them together, and wrapping the joint with grafting tape to hold them in place. Afterward, the graft must be sealed with a grafting sealant to prevent the entry of diseases and pests.

Budding is a slightly more complex process than grafting. It requires a special tool called a budding knife to remove a bud from the desired variety and insert it into an incision made in the compatible rootstock. Once the bud is inserted, the incision is sealed with grafting tape and a grafting sealant.

Layering is a simple process that requires little skill or technique. It involves bending a branch of the desired variety downward and burying it in the ground. The buried portion will eventually produce roots and the layer can be severed from the mother tree and planted in a new location.

All of these methods of propagating pears require careful selection of scion and rootstock, precise technique, and effort to ensure success. With the proper care and attention, however, these methods can be used to successfully propagate pears and create healthy and productive trees.

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