Pear Abate Fetel
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This loose Abate pear from Italy is a versatile fruit for your kitchen. While pears are mostly enjoyed fresh and raw, this variety can also be prepared into compote, sweet desserts, or used as a classic cake topping. For optimal storage, avoid keeping it in the fridge and choose a cool, dark pantry instead.
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Description
Like apples, pears are a pome fruit. There are different types of pears, such as buttery pears (juicy, melting flesh), bergamots (round shape), bottle pears (elongated), apothecary pears (irregular, melting), lard pears and others. Of the almost 2500 varieties of pears, the most well-known are: Abate Fetel, Alexander Lucas, Conference, Dr. Guyot, Limoneras, Santa Maria, Kaiser Alexander, Packham's Triumph, Rosemarie, Forelle, Beurre Bosc, Nashi and Williams Christ.
Origin
The pear is an ancient fruit whose origin lies in the Caucasus, Transcaucasia and Anatolia. Today, pears are grown worldwide. The main growing countries are France, Italy, Belgium, the Netherlands, Austria, Germany, Chile, Argentina, South Africa, the USA and China. Imports from overseas enable a year-round supply with a peak supply from August to October for European goods and February to July for overseas imports.
Preparation
Pears are mainly eaten raw. Pears are processed into compote, desserts and also cake toppings.
Storage recommendation
Pears should not be stored in the refrigerator, but rather in dark, cool storage rooms.