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European Pear branch with fruit
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Rosales
Family: Rosaceae
Subfamily: Amygdaloideae
Tribe: Maleae
Subtribe: Malinae
Genus: Pyrus

A pear is an edible fruit. Its shape is a teardrop. The flavor of pears is best when they are cool. They are juicy. Pears do not ripen well on trees. They can be soft in the center. They can be baked, canned, frozen, or eaten fresh. They can be made into jams, jellies or juice. They can also be made into pies and put into salads or baby food. If They are one hundred

percent water then how much pear is there? NONE It has a green, red, yellow, or brown skin. The pear originated from Europe, Africa and Asia. Pear trees grow in heavy soil.

Pears are in the subfamily Maloideae with apples. It is a subfamily of the family Rosaceae.

Description[change | change source]

The pear comes from the pen, also called the common pen tree. The tree can be 10 to 20 metres (33 to 66 feet) high. They live an average of 65 years. It starts as a pyramid-shaped tree. As it grows becomes rounded. It ends up becoming oval. This tree has gray bark covered with cracks. Its leaves are dark green and 10 centimetres (3.9 inches) long. The flowers are pink or white and up to 1.5 centimetres (0.59 inches) long.[1]

The pear needs soil that is neither too dry nor too wet. It grows best in temperate and humid climates.

According to Pear Bureau Northwest, about 3000 known varieties of pears are grown worldwide.[2]

History[change | change source]

The pear comes from Eastern Europe and Western Asia. It grew during the Neolithic era. Its standard form is the result of different hybridizations from wild specimens.

The pear was also cultivated by the Romans, who ate the fruits raw or cooked, just like apples.[3]

Images[change | change source]

Related pages[change | change source]

References[change | change source]

  1. "pear - tree and fruit". Encyclopedia Britannica. Retrieved 12 March 2015. 
  2. "Pear Varieties". Retrieved 11 October 2016. 
  3. Toussaint-Samat, Maguelonne (2009). A History of Food. John Wiley & Sons. p. 573. ISBN 978-1-4443-0514-2.