Pears: History, varieties, nutrition & recipes
Pears have been cultivated for about 4,000 years, with approximately 5,000 varieties now growing in most temperate regions of the world. Pears were first bought to Australia aboard the First Fleet and are now grown in all states that have temperate climate conditions.
The picking season can start as early as January, however, pears are at their best in autumn and winter.
Below is a list of the varieties that you will find in store throughout the season.
Williams Pears
When fully matured Williams pears are smooth-textured, juicy and sweet, otherwise they can be crunchy and tart if consumed too soon. After being discovered in England, this variety was imported into the United States in 1799 and planted on an estate later acquired by Enoch Bartlett. Today Williams pears are known by both names: Williams and Bartlett.
Beurre Bosc Pears
Beurre Bosc Pears are medium-sized with a thick, golden tan skin. Beurre is a French word meaning butter so was used to name this fruit due to its buttery texture. The fruits ivory flesh is crisp with a strong honeyed aroma with hints of woodsy spice. The origin of this variety is unknown as there are theories linking the fruit to France and Belgium.
Packham Pears
Named after their creator, Charles Packham, Packham pears are an Australian variety of the bulbous fruit made from a cross between williams bon chretien and st germain pear. Known for being juicy, sweet and slightly creamy they are one of the most popular varieties. Generally, Packhams have the longest season for pears in Australia.
Corella Pears
Corella Pears are also an Australian variety of a smaller size and can have more red blushing on the skin. Their flesh is moist and crisp with a mild, sweet flavour. These pears are named after the Australian native Corella parrot, which is known for its bright and colourful plumage. Corella pears were first grown in the Barossa Valley by German settlers in the 19th century.
Josephine Pears
Josephine pears are small and oblong in shape with a slightly crooked neck leading into a longer brown stem. When the fruit is young it is crunchy and sweet and as the flavour develops it becomes more juicy, tender and sweet in flavour. Josephine pears are native to Belgium where they were first cultivated as a consumer good in the 1830s.
Nutritional Information
Pears are an excellent source of vitamin C and a great source of dietary fibre.
100g of pear yields the following:
Calories – 58
Total Carbs – 5% of DV
Protein – 0.38g
Dietary Fibre – 12% of DV
Vitamin C – 7% of DV
Calcium – 1% of DV
Iron – 1% of DV
