The leaves of the pear usually impress with a particularly colorful autumn colour, but should not necessarily be eaten. The situation is different with the fruits that ripen in June or July, which were once used for consumption to a much greater extent than today.

For example, jam can be made from the fruits of the pear

The comeback of a versatile wild fruit

The service pear is planted by many hobby gardeners these days because of its relatively undemanding care and the diverse possibilities of culture in the bucket or the pruning of larger specimens. Earlier generations appreciated the service pear, which also thrives on poor soil, primarily because of the numerous fruits. In some areas, the name currant tree has therefore also been handed down for the pear, since the fruits were used as a substitute for currants. The fruits, which are visually reminiscent of blueberries, are experiencing a certain renaissance today, as their ingredients are said to have positive effects on human health.

The time of harvest and the type of consumption are decisive

Even if it may sometimes be difficult in the race with the birds in the garden: the fruits of the pear should only be harvested in June or July when their full ripeness is indicated by the color change from red to a dark violet or blue-black. There are good reasons for this, because unripe fruits contain a higher content of the so-called cyanogenic glycosides. Even after eating large amounts of chewed seeds, certain gastrointestinal complaints can sometimes occur due to the hydrogen cyanide that is released. However, since when raw fruits are eaten, most of the unchewed seeds are excreted undigested to a large extent, so there is no risk of drastic poisoning potential even if consumed more frequently. If you want to be on the safe side, you can also simply enjoy the fruit in a processed form: the ingredients responsible for the formation of hydrocyanic acid (which are also found in apple seeds) are effectively broken down by cooking the fruit.

Refining the fruits freshly after the harvest into numerous delicacies

A whole range of tasty delicacies can be made from the fruit of the pear, which tastes slightly like marzipan:

  • jams
  • juices
  • liqueurs
  • Rock pear tea

Removing the fruit stalks is a bit tedious, as they sometimes cannot be easily detached from the fruit. However, these should definitely be removed before further processing.

tips

In Canada, the use of the fruit of the pear is very important, not least because of the traditions of the indigenous people. The so-called Saskatoon berries are not only valued there as dried fruit, but are also processed into pemmican together with fat and dried meat. Hikers and athletes value pemmican as an energy source for emergencies on longer trips in nature.

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Trees