Pyrus communis

Pyrus communis, commonly known as the European pear or common pear, is a species of pear native to central and eastern Europe and southwest Asia. It is one of the most important fruits in the world, both for its nutritional value and its widespread cultivation.

Taxonomy

The scientific name Pyrus communis was first described by Carl Linnaeus in his landmark 1753 work Species Plantarum. The genus name Pyrus comes from the Latin word for "pear tree", while communis means "common" in Latin.

Description

Pyrus communis is a deciduous tree that can grow up to 20 meters in height. The leaves are alternately arranged, simple, 2–12 cm long, glossy green on top, and slightly paler below. The white to pinkish flowers are produced in early spring before the leaves.

Cultivation

The cultivation of Pyrus communis dates back to prehistoric times. Today, it is grown in all temperate-zone countries of both hemispheres. The tree is harvested from late summer to mid-autumn. The fruit is consumed fresh, canned, as juice, and dried.

Varieties

There are thousands of cultivars of Pyrus communis available, including 'Bartlett', 'Bosc', 'Anjou', and 'Comice'. Each variety has its own unique flavor, texture, and color.

Uses

In addition to being consumed as a fruit, Pyrus communis is also used in cooking, baking, and in the production of alcoholic beverages such as perry.

Health Benefits

Pears are a good source of dietary fiber and vitamin C. They also contain small amounts of vitamin K, vitamin B2, and potassium.

See Also

• Pyrus pyrifolia
• Perry
• Pear cider