Kontoula Pears
Estimated Inventory, lb : 0
Description/Taste
Kontoula pears are typically a small to medium-sized varietal, averaging 5 to 6 centimeters in diameter and 5 to 7 centimeters in length, and bear a pyriform to bell-shape. The neck is long, slender, wrinkled, and fleshy, sometimes being slightly bent, and tapers to a broad middle and a curved base. The fruit’s skin is thin, smooth, and taut with a light powdery feel. The skin also ripens to a golden yellow hue and is covered in patches of red blush and prominent lenticels. The blush can be solid to translucent, depending on the amount of sun exposure during cultivation. Underneath the surface, the white to ivory flesh oxidizes quickly and has a crisp, grainy, aqueous, firm, and crunchy consistency. The flesh also encases a central core filled with black-brown seeds. Kontoula pears emit a fragrant, sweet aroma and are edible raw once ripe, bearing a light, refreshing, floral, and sweet taste.
Seasons/Availability
Kontoula pears are harvested in the summer, typically from mid-June through August.
Current Facts
Kontoula pears, botanically classified as Pyrus communis, are a Greek variety belonging to the Rosaceae family. The early-season fruits develop on deciduous trees and are one of the first pear varieties to appear in markets during the season. The name Kontoula roughly translates from Greek to mean “shorty,” “miniature,” or something “small and petite.” This variety was named for its small size and is appreciated by consumers for its aromatic fragrance and light, sweet flavor. Kontoula pears are a common pear cultivated throughout Greece and are grown for their moderate to high yields and cold tolerance. When the pears are in season, they are widely found in local fresh markets, sometimes under the spellings Kontula and Kondoules, and are displayed in neatly stacked, colorful piles. Kontoula pears are primarily purchased as fresh-eating fruit but are also versatile for use in a wide array of raw or cooked culinary preparations.
Nutritional Value
Kontoula pears have not been extensively studied for their nutritional properties. Pears, in general, are a source of potassium to balance fluid levels within the body, phosphorus to assist in the production of adenosine triphosphate, or ATP, which is energy for the cells, and vitamin A to maintain healthy organ functioning. Pears also provide fiber to regulate the digestive tract, vitamin C to strengthen the immune system, vitamin E to guard the cells against the damage caused by free radicals, and other nutrients, including magnesium, folate, niacin, copper, and calcium. In natural medicines, pears are viewed as having anti-inflammatory properties to support the overall health of the body.
Applications
Kontoula pears have a mild, sweet taste suited for fresh and cooked preparations. The early-season variety is one of the first pears to appear in the season and are easily found in markets as fresh-eating fruits. Kontoula pears can be consumed straight, out of hand, discarding the central core and seeds, and the skin can be eaten or avoided, depending on preference. Kontoula pears can also be sliced and added to salads, served as a fresh topping over desserts and main dishes, or cut and combined with cheeses, nuts, and cured meats as an appetizer. In Greece, the variety is popularly made into a fruit preserve known as spoon sweet or glyko tou koutaliou. Spoon sweet is a traditional Greek sweet made from cooked fruits and sugar, typically offered to household guests with coffee or tea on the end of a small spoon. The mixture can also be drizzled over desserts or mixed into yogurt as a sweetener. In addition to spoon sweet, Kontoula pears can be poached, grilled, or baked into sweet or savory preparations and are often incorporated into desserts or side dishes. They are also used in pastries, including tarts, cakes, and galettes. Beyond culinary dishes, Kontoula pears can be blended into juices, smoothies, shakes, and other beverages. Kontoula pears complement dishes with nuts such as almonds, pistachios, and pine, spices including cinnamon, cloves, and nutmeg, honey, maple syrup, and brown sugar. Whole, unwashed Kontoula pears should be ripened at room temperature. Once mature, they will keep for several days in the refrigerator, but it is recommended to immediately consume for the best quality and flavor.
Ethnic/Cultural Info
Pears were historically associated with abundant harvests in Ancient Greece. The fruits often contained many seeds in the center, which symbolized fertility, and were used as offerings for blessings of a plentiful harvest. Pears were said to have been used in various agricultural rituals and later became interconnected with the worship of various goddesses including Hera and Aphrodite. In Greek mythology, the legend of Perdix also became tied to pears. Perdix was an apprentice for his uncle Daedalus and they worked together as inventors. Perdix quickly began to outshine Daedalus with his creativity and innovation. Daedalus became angered at his nephew’s fame and one day pushed him off the edge of a cliff or tall structure. There are many variations of this myth in different settings, but as Perdix was falling to his death, the goddess Athena turned him into a partridge to allow him to fly and land in a tree away from his impending doom. In Greek, Perdix means “partridge,” and while it is unknown when the pear association occurred, Perdix later became known as “Lord of the pear tree.” This Greek myth is rumored to have inspired the initial creation of the “partridge in a pear tree” line in the famous Christmas carol “12 Days of Christmas,” along with other historical and religious symbolism interwoven into the song over time.
Geography/History
Kontoula pears are native to Greece and are descendants of ancient varieties that were originally introduced from Asia Minor, also known as Anatolia. Much of the pear variety’s early history is unknown, but pears have been cultivated throughout Greece for thousands of years. Pears were mentioned in The Odyssey, the famous epic poem written by Greek author Homer. This poem was thought to have been written sometime between 750 to 650 BCE. The fruits were also recorded in various texts, including a piece written by Greek philosopher Theophrastus around 300 to 200 BCE. Since their arrival into Greece, pears have been used for cultural, religious, medicinal, and culinary purposes, and over time, several varieties became extensively cultivated for sale in fresh markets. Kontoula pears are grown throughout Greece, especially in Tyrnavos, a municipality in the Larissa unit of the Thessaly region. Tyrnavos is famous for its pear production and is one of the main growing regions of Kontoula pears. Kontoula pears are also cultivated in communities near mountains as they can withstand cooler temperatures in areas of Macedonia, Peloponnese, and Thessaly. When in season, Kontoula pears are widely found throughout fresh markets in Greece and are sold as a fresh-eating fruit. The Kontoula pears featured in the photograph above were sourced through the Varvakios Central Municipal Market in Athens, Greece.
