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Florana pears are medium to large in size and round-conical in shape with some ribbing. The background color of the skin is a light green at first, ripening to a more golden color overlaid with some limited red-orange blushing. Some fruits have patches of russeting and visible lenticels. Inside, the flesh is cream colored and can be juicy and melting. Florana pears are sweet and particularly perfumed when they are at peak ripeness.
Florana pears are available in the fall to winter.
The Florana pear, botanical name Pyrus communis, is a fairly modern Italian variety of pear from the mid-twentieth century that is not very well known in the United States. Florana pears are a cross between two western European varieties: Re Carlo del Wurttemburg and Pasa Casana (or Passe Crassane). These pears can be excellent eating when they are at their best but do not always reliably ripen and sometimes do not achieve their ideal flavor or texture. The tree is late flowering, ready for picking in early October.
Pears are a nutrient-dense choice of fruit for snacking, desserts, or as an ingredient in a meal. One medium pear has about 100 calories, along with phytonutrients and antioxidants, especially in and directly under the skin. Pears have 6 grams of fiber—about one-quarter of the daily recommended value. They also contain about 10 percent of the daily recommended value of Vitamin C, important for cell growth and repair.
Florana pears are excellent eaten fresh out of hand. Eat them as snacks or as an ingredient in salads or desserts. Cut up into oatmeal and pecans for breakfast, dip raw slices into honey, pair with sharp cheddar or blue cheeses, or serve with vanilla ice cream for a treat. Florana pears will last for a few months when stored properly.
Italy, the home of the Florana pear, is a big producer of European pears. Common Italian uses for pears include juice, jams, and pairing with cheeses. Italy exports pears mainly to countries in the European Union, but also Russia, the United States, and Eastern Europe. Popular pears in Italy include the Abate Fetel, Conference, Decana del Comizio, Kaiser, Max Red Bartlett, and William.
First described in 1956, the Florana Pear was raised at the Institute of Horticulture and Electrogenetics in Rome, Italy. The northern Italian region of Emilia Romagna produces two-thirds of all Italian pears, which carry a Protected Geographical Identification from the European Union.
Recipes that include Florana Pears. One is easiest, three is harder.
|Not Enough Cinnamon||Pear and Gorgonzola Brioche Toast|
|Virtually Homemade||Grilled Cheddar, Pear and Arugula Sandwich|
|Hummingbird High||Maple Pear Pie with a Cream Cheese Crust|
|Minimalist Baker||Brown Sugar Pear Steel Cut Oats|