Fruit
Pear
Pear offers buttery melting flesh (European types such as Conference, Williams, Comice) or crisp bite (Asian pears). Dessert pears often ripen off the tree from the core out; flavour is floral-sweet with mild acid. Poach in wine, bake into tarts, slice with blue cheese and walnuts, or press for perry. Bruising and oversottening are the main faults. Match melting pears to desserts and crisp types to salads.
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A sample of named types with their own origin and culinary profiles. Showing 10 of 14.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.38 mg
- Salt 0.01 g
- Total Carbohydrate 12.7 g
- Dietary Fibre 1.9 g
- Total Sugars 10.2 g
- Complex / starch 0.97 g
- Protein 0.85 g
- Water 87.3 g
- Energy 56 kcal
- Water 87.3 g
- Carbohydrates 12.7 g
- Sugars 10.2 g
- Monosaccharides 7.14 g
- Disaccharides 3.06 g
- Starch 0.97 g
- Amylose 0.24 g
- Amylopectin 0.73 g
- Digestible Starch 0.82 g
- Resistant Starch 0.1 g
- Fibre 1.9 g
- Soluble Fibre 0.67 g
- Insoluble Fibre 1.24 g
- Protein 0.85 g
- Plant Protein 0.81 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Vitamins 69 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.35 mg
- Vitamin B5 — Pantothenic Acid 0.17 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.8 µg
- Vitamin B9 — Folate 12.4 µg
- Vitamin C 29 mg
- Vitamin E 0.35 mg
- Vitamin K 5.8 µg
- Minerals 480 mg
- Major Minerals 473 mg
- Trace Minerals 6.3 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 29 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.35 · vitamin-b5-pantothenic-acid: 0.17 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.8 · vitamin-b9-folate: 12.4 · vitamin-e: 0.35 · vitamin-k: 5.8 ·
Minerals
Sodium: 5.38 · Potassium: 424 · Calcium: 44 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Pear was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Pear types and preparations into new climates and cuisines.
Modern production, storage, and transport made Pear a regular purchase far from where it is grown or raised.
Cooks now treat Pear as both staple and specialty, with more attention to provenance, variety, and form.