The Fruit That Dates Back To Days Of Knights and Kings!
 
Since our fruit trees were frozen out this year I have to depend on other sources for fresh fruits and this time of the year pears are coming in at Oak Glen in Southern California, where we use to make a fall trek every year for apples, pears and just a great outing?
 
These sweet juicy yellow, green and sometimes a musty brown fruit with a rounded shape that becomes narrower towards the stalk and has kind of a grainy texture that turns some people off. Pears offer a healthy snack as well as a healthy ingredient in many recipes.  Full of natural nutritious fiber!
 
Pear History is interesting in that pears date back to the early Asian history!
 
Pears are one of the world's oldest cultivated and beloved fruits. In 5,000 B.C., Feng Li, a Chinese diplomat became consumed by grafting peaches, almonds, persimmons, pears and apples as a commercial venture. In The Odyssey, the Greek poet laureate Homer lauds pears as a "gift of the gods." Pomona, goddess of fruit, was a cherished member of the Roman Pantheon and Roman farmers documented extensive pear growing and grafting techniques. Thanks to their versatility and long storage life, pears were a valuable and much-desired commodity among the trading routes of the ancient world. Evident in the works of Renaissance Masters, pears have long been an elegant still-life muse for artists. In the 17th century a great flourishing of modern pear variety cultivation began taking place in Europe. And in popular culture, the pear tree was immortalized alongside a partridge in the 18th-century Christmas carol, The Twelve Days of Christmas.
 
Early colonists brought the first pear trees to America's eastern settlements where they thrived until crop blights proved too severe to sustain widespread cultivation. Fortunately, the pear trees brought west to Oregon and Washington by pioneers in the 1800's thrived in the unique agricultural conditions found in the Pacific Northwest. Today's Northwest pear varieties are the same or similar to those first cultivated in France and Belgium where they were prized for their delicate flavor, buttery texture, and long storage life.
 
Pears are picked when they are almost ripe. The fruit will come off if you lift the fruit vertically, signally time to pick. Pears ripen best at room temperature. If you want too keep them a few days you have to keep them in a dark cool place. There's no need to peel a pear... their tender, edible skin is an additional and nutritional source of fiber. A medium sized pear provides 4 grams of fiber, or 16% of the recommended daily value. Always wash all fresh fruits and vegetables before serving.
 
More levulose - the sweetest of known natural sugars - is found in fresh pears than any other fruit, which doesn't really sound like it's good for dieting. Well, levulose is easily digested and plays a role in energizing the metabolism thereby helping to bring about weight loss. The pear is rich in the minerals; Calcium, Iron, Magnesium, Phosphorus, Potassium - 30% more than an apple - , Sodium, Zinc, Copper, Manganese and Selenium Not short changed in the vitamin department either containing; Vitamin C, B-6, B-12, A, E, Rhiamin,  Riboflavin, Niacin, Pantothenic acid, Folate and Folic acid.  
 
There are many varieties of pears to choose from and should hit just about any desire!
 
*Yellow Bartlett (Bart-let) U.S. Availablity in August through January ripens to bright yellow, perfect for fresh eating. Very sweet and juicy. Excellent for canning or cooking. 
 
*Red Bartlett (Bart-let) Availablity in August through January Bright red skin when fully ripe. Same flavor, texture and use as yellow Bartletts.
 
* Green Anjou (On-ju) Availablity in October through June. Abundant juice and sweet flavor when ripe. They do not change color as they ripen.
 
* Red Anjou (On-ju) Availablity in October through May. Much the same flavor and texture as green Anjous. Remains maroon red when ripe.
 
* Bosc (Bahsk) Availablity in August through April. Highly aromatic flavorful pear. Dense flesh makes it ideal for baking and cooking. They are brown and often russeted. They do not change color as they ripen. 
 
* Comice (Co-meece) Availablity in August through February. One of the sweetest, juiciest varieties, and often are very large. An elegant dessert pear that's excellent with cheese. Almost no color change when ripe. 
 
* Seckel (Seck'l) Availablity in August through February. Tiny pears with ultra-sweet flavor, maroon and olive green in color. Excellent choice for children's snacks, pickling, or as a garnish. No color change when ripened.
 
* Forelle (For-ell) Availablity in September through February. A smaller variety. Turns bright yellow with crimson freckling when ripe. Sweet, very juicy.
 
Our favorite way of eating pears is fresh and raw but poached pears are excellent as well and here is a relish recipe that is very tasty and nourishing originally taken from http://www.hugs.org 
 
True Sugar-free Pear Relish
 
Great on toast, English muffins or as a relish for meats.
 
      8  quarts of Pears
      6  Onions
      3  Red bell peppers
      3  Green bell peppers
      5  cups apple cider Vinegar
      2  teaspoons Sea Salt
      1  teaspoon Pickling spices
      1  teaspoon Turmeric
      Stevia: 8 Tablespoons. whole Stevia leaf powder  or ? cup white Stevia extract (powder) or to taste!
 
Grind vegetables. Combine with remaining ingredients; bring to a boil and boil until thickened, about 30 minutes. Seal in pint jars. Makes about 8 pints.
 
Enjoy this delectable fruit!
Lena