“The pear for cooking”

FRUIT: the Madernassa is a pear-to-cook that exerts its best characteristics during cooking, although you can eat raw, when ripe. The fruit is medium-sized or medium-small, pear-shaped, fairly regular, slightly flattened at the two ends, with petiole medium-long, thin, inserted in a small cavity.

PEEL: thin skin rather rough, rusty, green, yellowish, suffused with pale red, small core.

FLESH: white-flesh, clear, crisp, a little grainy, slightly fragrant, sweet and slightly tart.

AGING: the fruits ripen at the end of September.

MARKETING: sold from the beginning of October until the end of February.

Type of Pears

Abate Fetel, Conference, Kaiser, Max Red Bartlett, William Bianco, Madernassa