Pears are a tasty tree fruit that comes in many varieties. There is a pear with the shape, color, flavor, sweetness and texture to please almost everyone. This fruit has dietary fiber in abundance and is also a good source of vitamins C and K. The real health bounty of pears is reaped from the phytonutrients in the fruit and most especially in the skin.
Bartlet pears are among the most popular varieties in North America.
Pears supply plentiful hydroxybenzoic and hydroxycinnamic acids, hydroxyquinones, carotenoids, flavanols and flavonols, including anthocyanins in the red-skinned varieties. All of these compounds act as anti-oxidant and anti-inflammatory agents in the body. The reduction of oxidative stress and systemic inflammation provided by these nutrients can reduce the risk of chronic diseases like heart disease and diabetes.
Pears are full of compounds with anti-oxidant and anti-inflammatory properties but only the red-skinned varieties like this Starkrimson pear have anthocyanins.
The fiber in pears combined with the phytonutrients show a higher ability than any other fruit to bind with bile acids. Keeping these bile acids bound prevents them from forming cholesterol. This action occurs in the intestines.
Pear fiber also binds with secondary bile acids in the intestines which can lower the risk of developing colorectal cancer. The cinnamic acids in pears have been shown to lower risks of stomach cancer. Pears are also a key food associated with lowered risk of esophogeal cancer, a trait shared with other fruits in the rose family such as strawberries, apples and plums.
Bosc pears are an old variety that still has a following.
Health professionals tend to like pears for recovering patients. One reason is their low acidity, especially when compared to the citrus fruits. A second reason is that pears are an easily digestible fruit that does not usually cause any type of gastric upset. Lastly, very few people have any sort of allergic reaction to pears, making them suitable for most patients.
Forelle pears are a small variety perfect for a light snack or dessert.
The two main types of pears are European and Asian. They are thought to have developed around the same time but independently of each other. Asian pears tend to be rounder in shape and crunchier in texture than European pears. Both types are now easily available worldwide. Pears are related to roses, quinces, peaches, almonds, cherries, raspberries and loquats.
Pears are easy to fit into a healthy whole food diet. Sauteed with sweet onion, cinnamon and ginger they are great with pork, poultry or fish. Cut raw pear goes well with a wide variety of cheeses as an appetizer, snack or dessert. Poached in spiced wine or brandy and drizzled with chocolate it is among the best of desserts. Cooked and mashed like applesauce, pears make a side dish for any meal, hot or cold.