Description:

the main varieties grown in Piedmont are: Abate Fétel, William, Conference, Kaiser, Decana del Comizio. Between cooking pears: Martin Sec, Martinone, Madernassa.

Origin:

like the apple tree, the pear tree has a long history and is native of the central and eastern parts of Europe and of the southwestern areas of Asia.

The fruit:

false fruit; in fact the true fruit is the part that encloses the seeds and what generally it is thrown away.

Maturation:

August 5 – September 15

Flavor:

depending on the variety and the degree of maturation the characteristics that may be encountered are different: the flavor can vary from a balance between sweet and sourish to a taste in which predominates a sweet / aromatic flavor; the texture of the pulp can be , juicy or crisp; color of flesh can be white or ivory white.

It's good because:

pears are a good source of fiber, minerals, vitamin C and phenolic compounds with antioxidant action. Thanks to their content of iodine and phosphorus are an excellent remedy for the psychological and intellectual fatigue. They are very digestible and also play an effective diuretic, refreshing and laxative action.