The most common and popular varieties are Williams (pale green to yellow having a very thin skin with a soft, juicy flesh), Conference (dark green in colour having a sweet and juicy flesh), Comice (these are plump and large in size, having a pale, yellow skin with a light green tinge) and Packham (light green in colour with very dark green specks on its skin). Asian pears or as they are better known, nashi look and taste more like apples than pears. They are larger and rounder than our European varieties with a pale yellow skin and a crisp, white flesh. In Asia they are eaten raw as a fruit or peeled and chopped to add to a fresh fruit salad. Asian pears are becoming more and more available in our larger shops and Asian supermarkets.

When buying, choose well shaped firm pears. Since they easily overripe it is best to keep them refrigerated and eaten within a couple of days.

Pears are not as tough as apples. They are easily damaged. Overhandling them will bruise them making them soft and if the skin is pierced they may ooze.

Raw, pears make a delicious elevenses snack for children and working adults. They can be eaten with their skin in the same way as apples. Halved and cored they can be used in fresh fruit salads or can add a sweet touch to cheese salads. Having a soft flesh, the cores can be scooped out with a teaspoon and can be filled with sweet or savoury ingredients. When peeled brush the pears with lemon juice of Res as this will prevent them from going brown.

Pears can be frozen quartered in a sugar syrup and also as a puree. They also make an excellent thick, sweet golden-coloured juice.

Being low in pectin, pears together with apples can be used to make jams and fruit cheeses. A sweet touch to relishes and chutneys, pears are a common ingredient in almost every food process.

In France pears are used to make a fruit brandy or eau-de vie as it is known worldwide. Literally translated this means water of life, it is drunk as an aperitif or served as a liqueur.

Dried pears are usually sold in packets with other dried fruits or separately. Like most other dried fruits which are sold commercially, these are treated with sulphur to preserve their natural colours. Dried pears are rich in flavour. They can be eaten on their own or added to form part of a prepared dish. Pears can be dried at home, however it is a long process which takes 36 to 48 hours in a low oven.

Pears are a rich source of vitamins and minerals. They are rich in vitamin C and beta-carotene which our bodies then convert into Vitamin A. They contain small amounts of B1, B2, B3, B5 and B6. They are rich in folic acid, iodine, calcium and have small amount of sodium. They are only 59 calories per 100g