Pear

The word pear is probably from Germanic pera as a loanword of Vulgar Latin pira, the plural of pirum, akin to Greek apios (from Mycenaean ápisos),[1] of Semitic origin (pirâ), meaning "fruit". The adjective pyriform or piriform means pear-shaped.[2] The classical Latin word for a pear tree is pirus;[3] pyrus is an alternate form of this word sometimes used in medieval Latin.[4]

Pear's morphology

Pear blossoms

The pear is native to coastal and mildly temperate regions of the Old World, from Western Europe and North Africa east across Asia. It is a medium-sized tree, reaching 10–17 m (33–56 ft) tall, often with a tall, narrow crown; a few species are shrubby.

The leaves are alternately arranged, simple, 2–12 cm (1–4+1⁄2 in) long, glossy green on some species, densely silvery-hairy in some others; leaf shape varies from broad oval to narrow lanceolate. Most pears are deciduous, but one or two species in Southeast Asia are evergreen. Most are cold-hardy, withstanding temperatures as low as −25 to −40 °C (−13 to −40 °F) in winter, except for the evergreen species, which only tolerate temperatures down to about −15 °C (5 °F).

The flowers are white, rarely tinted yellow or pink, 2–4 centimetres (1–1+1⁄2 in) diameter, and have five petals.[5] Like that of the related apple, the pear fruit is a pome, in most wild species 1–4 cm (1⁄2–1+1⁄2 in) diameter, but in some cultivated forms up to 18 cm (7 in) long and 8 cm (3 in) broad; the shape varies in most species from oblate or globose, to the classic pyriform "pear shape" of the European pear with an elongated basal portion and a bulbous end.

The fruit is composed of the receptacle or upper end of the flower stalk (the so-called calyx tube) greatly dilated. Enclosed within its cellular flesh is the true fruit: five 'cartilaginous' carpels, known colloquially as the "core". From the upper rim of the receptacle are given off the five sepals, the five petals, and the very numerous stamens.

Pears and apples cannot always be distinguished by the form of the fruit;[6] some pears look very much like some apples, e.g. the nashi pear. One major difference is that the flesh of pear fruit contains stone cells.

Pyrus calleryana in flower

Pear cultivation in cool, temperate climates extends to the remotest antiquity, and evidence exists of its use as a food since prehistoric times. Many traces have been found in prehistoric pile dwellings around Lake Zurich. Pears were cultivated in China as early as 2000 BC.[7] An article on Pear tree cultivation in Spain is brought down in Ibn al-'Awwam's 12th-century agricultural work, Book on Agriculture.[8]

The word pear, or its equivalent, occurs in all the Celtic languages, while in Slavic and other dialects, differing appellations, still referring to the same thing, are found—a diversity and multiplicity of nomenclature, which led Alphonse Pyramus de Candolle to infer a very ancient cultivation of the tree from the shores of the Caspian to those of the Atlantic.

The pear was also cultivated by the Romans, who ate the fruits raw or cooked, just like apples.[9] Pliny's Natural History recommended stewing them with honey and noted three dozen varieties. The Roman cookbook De re coquinaria has a recipe for a spiced, stewed-pear patina, or soufflé.[10] Romans also introduced the fruit to Britain.[11]

A certain race of pears, with white down on the undersurface of their leaves, is supposed to have originated from P. nivalis, and their fruit is chiefly used in France in the manufacture of perry (see also cider). Other small-fruited pears, distinguished by their early ripening and apple-like fruit, may be referred to as P. cordata, a species found wild in western France and southwestern England.

The genus is thought to have originated in present-day Western China[12] in the foothills of the Tian Shan, a mountain range of Central Asia, and to have spread to the north and south along mountain chains, evolving into a diverse group of over 20 widely recognized primary species. The enormous number of varieties of the cultivated European pear (Pyrus communis subsp. communis), are without doubt derived from one or two wild subspecies (P. c. subsp. pyraster and P. c. subsp. caucasica), widely distributed throughout Europe, and sometimes forming part of the natural vegetation of the forests. Court accounts of Henry III of England record pears shipped from La Rochelle-Normande and presented to the king by the sheriffs of the City of London. The French names of pears grown in English medieval gardens suggest that their reputation, at the least, was French; a favoured variety in the accounts was named for Saint Rieul of Senlis, Bishop of Senlis in northern France.[13]

Asian species with medium to large edible fruit include P. pyrifolia, P. ussuriensis, P. × bretschneideri, P. × sinkiangensis, and P. pashia. Other small-fruited species are frequently used as rootstocks for the cultivated forms.

Pear tree

According to Pear Bureau Northwest, about 3000 known varieties of pears are grown worldwide.[14] The pear is normally propagated by grafting a selected variety onto a rootstock, which may be of a pear or quince variety. Quince rootstocks produce smaller trees, which is often desirable in commercial orchards or domestic gardens. For new varieties the flowers can be cross-bred to preserve or combine desirable traits. The fruit of the pear is produced on spurs, which appear on shoots more than one year old.[15]

Three species account for the vast majority of edible fruit production, the European pear Pyrus communis subsp. communis cultivated mainly in Europe and North America, the Chinese white pear (bai li) Pyrus × bretschneideri, and the Nashi pear Pyrus pyrifolia (also known as Asian pear or apple pear), both grown mainly in eastern Asia. There are thousands of cultivars of these three species. A species grown in western China, P. sinkiangensis, and P. pashia, grown in southern China and south Asia, are also produced to a lesser degree.

Other species are used as rootstocks for European and Asian pears and as ornamental trees. Pear wood is close-grained and at least in the past was used as a specialized timber for fine furniture and making the blocks for woodcuts. The Manchurian or Ussurian Pear, Pyrus ussuriensis (which produces unpalatable fruit) has been crossed with Pyrus communis to breed hardier pear cultivars. The Bradford pear (Pyrus calleryana 'Bradford') in particular has become widespread in North America, and is used only as an ornamental tree, as well as a blight-resistant rootstock for Pyrus communis fruit orchards. The Willow-leaved pear (Pyrus salicifolia) is grown for its attractive, slender, densely silvery-hairy leaves.

Pear production – 2020

Country	(Millions of tonnes)
China	16.0
Italy	0.6
United States	0.6
Argentina	0.6
Turkey	0.5
World	23.1
FAOSTAT[25]

In 2020, world production of pears was 23.1 million tonnes, led by China with 69% of the total (table). About 48% of the Southern Hemisphere's pears are produced in the Patagonian valley of Río Negro in Argentina.[26]

Pears may be stored at room temperature until ripe.[27] Pears are ripe when the flesh around the stem gives to gentle pressure.[27] Ripe pears are optimally stored refrigerated, uncovered in a single layer, where they have a shelf life of 2 to 3 days.[27]

Pears ripen at room temperature. Ripening is accelerated by the gas ethylene. If pears are placed next to bananas in a fruit bowl, the ethylene emitted by the banana causes the pears to ripen.[28] Refrigeration will slow further ripening. According to Pear Bureau Northwest, most varieties show little color change as they ripen (though the skin on Bartlett pears changes from green to yellow as they ripen).[29]

Raw pear is 84% water, 15% carbohydrates and contains negligible protein and fat (table). In a 100 g (3+1⁄2 oz) reference amount, raw pear supplies 239 kilojoules (57 kilocalories) of food energy, a moderate amount of dietary fiber, and no other essential nutrients in significant amounts (table).

Pears grow in the sublime orchard of Alcinous, in the Odyssey vii: "Therein grow trees, tall and luxuriant, pears and pomegranates and apple-trees with their bright fruit, and sweet figs, and luxuriant olives. Of these the fruit perishes not nor fails in winter or in summer, but lasts throughout the year."

"A Partridge in a Pear Tree" is the first gift in the cumulative song "The Twelve Days of Christmas".

The pear tree was an object of particular veneration (as was the walnut) in the tree worship of the Nakh peoples of the North Caucasus – see Vainakh mythology and see also Ingushetia – the best-known of the Vainakh peoples today being the Chechens of Chechnya. Pear and walnut trees were held to be the sacred abodes of beneficent spirits in pre-Islamic Chechen religion and, for this reason, it was forbidden to fell them.[34]

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  Pears simmered in red wine
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  Pear in a bottle of pear eau de vie
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  Pear blossom in eastern Siberia

• List of culinary fruits
• List of pear cultivars

• Joan Morgan (2015). The Book of Pears: The Definitive History and Guide to Over 500 Varieties. Chelsea Green Publishing. ISBN 978-1603586665.