Conference pears are a popular variety of pear known for their sweet and juicy flavour.
Information about conference pears:
- Origin: Conference pears were first developed in England in the late 19th century by the breeder Thomas Francis Rivers. The variety was named after the National British Pear Conference where it was first exhibited in 1885.
- Appearance: Conference pears have a distinctive elongated shape with a slightly bulbous base. They have a greenish-yellow skin that may develop a red blush as they ripen. The skin is thin and smooth, and the flesh is creamy white.
- Flavor and Texture: Conference pears have a sweet and slightly tangy flavour. They are known for their smooth and melting texture, which becomes even more tender when fully ripe. The flesh is juicy and aromatic.
- Availability: Conference pears are widely grown and enjoyed in Europe, particularly in the United Kingdom, the Netherlands, and Belgium. They are available from late summer through the winter months, with their peak season typically falling between September and December.
- Culinary Uses: Conference pears are versatile and can be enjoyed in various ways. They can be eaten fresh as a snack or used in salads, desserts, and baked goods. Due to their firm texture, they hold their shape well when cooked, making them suitable for poaching, baking, and grilling.
- Nutritional Value: Conference pears are a healthy fruit choice. They are low in calories and a good source of dietary fiber, vitamin C, and antioxidants. Pears are also known for their pectin content, which can aid digestion and promote gut health.
When selecting conference pears, choose fruits that are firm and free from bruises or blemishes. They can be ripened at room temperature and will become softer and sweeter over time. Once fully ripe, store them in the refrigerator to prolong their freshness.
