Some of my friends claim - wrongly, in my opinion - that pears are bland fruit.
Although the apple is more widely eaten today, in ancient times the pear was considered the superior fruit. In China, only one variety of apple was known until AD 1279, but there were manyvarieties of pear.
In classical Greece and Rome, a similar preference was evident and, during the Middle Ages, the pear was especially popular in France and Italy. Why? Its flavour is delicate and subtle, while the apple's flavour is robust.
Most varieties enjoyed these days - and there are over 1000 - are the results of crosses developed in 17th- and 18th-century Europe and America from the original wild pear, which originated around the Caucasus.
Pears do not ripen well on the tree and are picked and sold green. To hasten ripening, place hard pears in a paper bag or a covered fruit bowl and leave at room temperature. Check for ripeness by applying gentle pressure at the stem end of the pear with your thumb. When it yields, it's ready to eat.
Among the least allergenic of foods, pears are well-tolerated by nearly everyone. They are high in natural sugar and a useful source of vitamin C and potassium, which plays an important role in regulating blood pressure. Pears are a luscious health food.
A selection of pears:
Honey Belle - a relatively new variety grown in Hawke's Bay - available now until May. They are generally smaller, ideal for kids' snacks, or for great little pear cakes.
Beurre Bosc - golden-russet with rich flesh. When firm, they are ideal for cooking but, when soft, they are delicious fresh. Available mid-March until May.
Doyenne du Comice - a large pear with a green skin and reddish blush. Great for eating fresh and may also be cooked if firm. Look for this variety from mid-March.
Winter Nelis - considered a late-season pear, available from late March. It has a high juice content and is best eaten fresh.
