January - Pear
Traditionally Used For
A Good Source Of
Vitamin B–1 & 2
Look for pears that have a deep green color to them and possibly gold or even red. A good pear is slightly firm, yet not soft or mushy.
Chinese Herbal Information
5 Elements: wood,earth
5 Flavors: sour,sweet
Pear Nutrition Facts
Pears, which have the species name Pyrus communis, are a member of the Rosaceae plant family. Pears are considered a pomaceous fruit grown on a number of different pear trees. Today, many different species of pears are eaten around the world.
Some evidence shows that pears have been eaten since prehistoric times, especially in China where they’ve been cultivated for 3,000 years. Even centuries ago, populations knew that pear nutrition benefited digestive health and could be used to promote regularity, fight dehydration and even reduce fevers.
One medium pear has about:
5 grams fiber
17 grams sugar
0 grams of protein or fat
7 milligrams vitamin C (12 percent DV)
8 milligrams vitamin K (10 percent DV)
0.1 milligrams copper (7 percent DV)
212 milligrams potassium (6 percent DV)
22 milligrams boron (6 percent)
0.1 milligrams manganese (4 percent DV)
5 milligrams magnesium (3 percent DV)
5 micrograms folate (3 percent DV)
History of Pears and Interesting Facts
The pear is native to coastal temperate regions of Western Europe, North Africa and Asia. Pear trees can withstand cold temperatures, which is one reason they’re harvested year-round and grown in nearly every continent on Earth. Records show pears date back thousands of years, especially to Asia and areas of eastern and northern Europe around the Swiss lakes.
The pear tree first originated in present-day western China in the foothills of the Tian Shan mountain range. The pear was also cultivated by the Ancient Romans, who ate the fruit both raw or cooked, just like apples, and liked to stew them with honey to create a simple dessert. Over the course of many years, pears have spread throughout every continent, and today it’s believed there are over 300 species all related to two original wild subspecies!
Today, pears are grown primarily in China, the U.S., Argentina, Italy and Turkey. Some types of pears found in markets across the world today include: bosc pears, Bartlett pears, Anjou pears, European pears, Manchurian pears, almond leave pears, Chinese pears, Algerian pears, Plymouth pears and many more. While they all differ a bit in terms of taste and appearance, pear nutrition benefits for all types are pretty similar.
Botanically speaking, pear fruit is the upper end of the flower stalk of the pear plant and inside its edible flesh are five “cartilaginous carpels,” known as the “core.” This makes pears very similar to apples, and depending on the color of both, sometimes you might not even be able to tell them apart. One major difference between pears and apples is that the flesh of pear contains stone cells (also called “grit”) while apples don’t. Because pears and apples have similar molecular qualities and fiber contents, we see that pear nutrition benefits closely mimic those of apples.
Pear juice oxidises very quickly. when it first comes out of the juicer it is a pale green colour - true pear
but the juice turns brown in a matter of seconds.
we also made some caramelised pears with pikelets but thats the extent of this month's experimentation.
Some Pear Recipes we've tried, and some we haven't:
Pear Juice & The Ark Cocktail
Pear & Black Coconut Ash Smoothie
Caramelised Pears, Yoghurt & Pikelets
Pickled Asian Pears in Rice Wine Vinegar
Pears poached in Port