Rosemarie Pears
Estimated Inventory, lb : 0
Description/Taste
Rosemarie pears are a small to medium-sized varietal, averaging 5 to 7 centimeters in length, and have an ovate, oblong, to pyriform shape with a short, stubby neck. The fruits have a bluntly curved base and typically weigh around 145 grams in commercial markets. The skin is thin, smooth, and taut, showcasing shades of yellow and green. Rosemarie pears also bear a dark red to crimson blush on surfaces exposed to the sun and are enveloped in prominent brown russet dots, giving the skin a semi-rough textured feel. Underneath the surface, the white to ivory flesh is dense, aqueous, and slightly grainy, developing a soft, tender, and succulent consistency when ripe. The flesh also encases a thin core filled with tiny black-brown seeds. Rosemarie pears are aromatic and edible when ripe and have a rich, sweet, floral, and fruity flavor.
Seasons/Availability
Rosemarie pears are available in the late summer through early fall. In South Africa, the variety arrives in markets from January through April.
Current Facts
Rosemarie pears, botanically classified as Pyrus communis, are a South African pear variety belonging to the Rosaceae family. The late-season, bi-colored pears were released in the late 20th century and were highly favored for their distinct blush. Rosemarie pears are a hardy variety with some disease resistance and are known for their good yields. The variety adapts to South Africa’s cooler growing environment and is a versatile pear, commonly incorporated into raw and cooked preparations. Rosemarie pears are famous as an export pear and can be shipped long distances without damage. Worldwide, the variety is known under other spellings like Rosemary and Sempre. Consumers value Rosemarie pears for their sweet, floral, fruity flavor and soft, tender, and juicy consistency for sweet and savory dishes.
Nutritional Value
Rosmarie pears are a source of fiber to regulate the digestive tract, and vitamins C, K, and E strengthen the immune system, aid in faster wound healing, and guard the cells against the damage caused by free radicals. The variety also contains antioxidants to reduce inflammation and protect overall bodily health, potassium to balance fluid levels within the body, and calcium to support bones and teeth. Pears, in general, contain small amounts of minerals like iron, magnesium, phosphorus, zinc, copper, and manganese. Iron develops the protein hemoglobin for oxygen transport through the bloodstream, magnesium to control nerve functions, and phosphorus to aid in bone health. Zinc helps to build cells and tissues, copper develops connective tissues, and magnesium helps with metabolism.
Applications
Rosemarie pears have a sweet, fruity, and floral flavor suited for fresh and cooked preparations. The variety is favored for its colorful skin and is commonly sliced and served as a salad topping. Rosemarie pears are also eaten as a snack or displayed on cheese boards as a sweet addition. Try adding Rosemarie slices to flatbreads or blending the fruits into smoothies and fruit juices. In addition to raw dishes, Rosemarie pears are popularly cooked and are simmered into jams, preserves, and chutneys. They are also poached in sauces and wine as a decadent dessert or halved, stuffed with nuts and sauces, and baked. Rosemarie pears are added to cakes, crumbles, and muffins or baked into tarts. Beyond sweet dishes, Rosemarie pears are versatile and are incorporated into savory dishes. The fruits are roasted to develop a caramelized flavor and served with meats or added to gratins and side dishes. Rosemarie pears complement ingredients like maple syrup, cheeses including halloumi, gorgonzola, and gruyere, red onions, nuts such as walnuts, almonds, and pecans, and herbs like thyme, mint, and basil. Whole, unwashed Rosemarie pears will keep for several weeks to months when ripened at room temperature. Once ripe, the fruits should be immediately consumed for the best quality and flavor. Rosemarie pears can be stored in professional cold storage for 4 to 6 months.
Ethnic/Cultural Info
Rosemarie pears were one of the first blushed varieties commercially released in South Africa. The variety quickly gained notoriety after its release, especially in international markets, for its distinct coloring. During this time, many pears in the markets were solid green. Rosemarie pears were extensively exported from South Africa to Europe and the Middle East, and the ability to sell the fruits at higher prices in international markets led to South African growers widely planting the cultivar. In the early 21st century, the South African pear industry became centered around bi-colored pears, and breeders began creating new varieties for increased diversity within the blush category. Blushed varieties, notably Flamingo, Cheeky, and Cape Blush, were developed a few years after Rosemarie and are popular cultivars still found in South African commercial markets in the present day.
Geography/History
Rosemarie pears were developed in South Africa by the Agricultural Research Council, or ARC, at Infruitec-Nietvoorbij in Stellenbosch in the Western Cape Province. The ARC is an institution that focuses on development and research within the agricultural sector, and the Infruitec-Nietvoorbij is a group within the ARC centered around breeding and cultivation. The variety was created in the late 20th century and was bred from a cross between Forelle and Bon Rouge pears by Dr. Noel Hurter. Rosemarie pears were released in 1990 and found success as a variety for international export. Today, Rosemarie pears are still grown commercially in the Western Cape Province in South Africa and are sold domestically and exported worldwide. When in season, the fruits are sold directly through growers, farmers' markets, and select retailers.
