Pear 03

There are many varieties of pear, most (but not all) of which belong to the species Pyrus communis [syn. Pyrus domestica]. Due to the significant geographical distribution of pear trees and the tendency of pears to vary, “native” (local, folk) varieties of pears have developed in various areas since ancient times. Purposeful scientific selection began no later than the 18th century.

The pear came to us from the prehistoric era. Her homeland has not been precisely established. The cultivated pear apparently originates from Ancient Greece (1000 BC). According to some sources, the homeland is Central Europe and Central Asia. Remains of wild forest pears are found in Swiss pile buildings.

The pear is not only tasty, but rather cinnamon. This juiced fruit can be used to prepare various desserts, as a filling for pies, fruit salads and other herbs.

Behind the external appearance, it is important to talk about her style. The fruits are picked and sold unreached. Stigl is easy to mischief. Pears reach room temperature. To speed up the process, the fruit can be placed in a paper bag with the bananas. Stewed pears will keep in the refrigerator for 3-4 days. If you over-trim, the overcooked plaid will change consistency and will become unsweetening due to the lactic and lactic acids, which are absent in the brew.

The shape of the crown of a free-growing tree is pyramidal or round, prone to thickening. The annual growth is 30-40 cm. Under favorable conditions, the pear reaches large sizes - up to 5-25 meters in height and 5 meters in crown diameter. The leaves, as a rule, fall off. The leaf arrangement is spiral in 5 rows. The leaf is broadly ovate, 2.5–10 cm long, short-pointed; color - dark green, shiny, the underside of the leaf is bluish-green, golden-orange in autumn.

Trees of various sizes, sometimes large shrubs, sometimes equipped with thorns. With a taproot, weakly branching, penetrating deeply into the soil.

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