Pear

Pear is a pome, juicier than the apple, and varying from apple-shaped to teardrop-shaped. Pears generally have a large round bottom that tapers towards the top. Depending upon the variety, their paper-thin skins can either be yellow, green, brown, red or a combination of two or more of these colors. Like apples, pears have a core that features several seeds. The thick flesh varies in flavor among different varieties. In young, unripe common pears, and in young and mature Chinese sand pears, the flesh contains numerous gritty cells called stone cells.

Pears are gathered from the trees before they are completely ripe and are allowed to ripen in storage. Cold retards ripening, and heat speeds it.

Pears have buttery yet somewhat grainy texture, the white to cream-colored flesh and contain about 16 percent carbohydrate and negligible amounts of fat and protein. They are good sources of the B-complex vitamins and also contain vitamin C and small amount of phosphorus and iodine. They are also good source of copper and fibre.