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United States · Ohio · Ross| Common Animals Fish Mushrooms Flora |
Pyrus calleryana |
June: Fruit development and increased nutrient uptake.
In Native American traditions fruits were used for making beverages Used in folk medicine to aid digestion
Medium-sized tree with dense crown and thorny branches Fruits round, green with yellowish tint, small in size
Grows wild in Eastern and Central North America Fruits are harvested in late autumn when ripe and soft
Best harvested after first frosts to reduce bitterness Use gloves when harvesting due to thorny branches
Fruits are firm and astringent, require cooking Suitable for making jam, compotes, and juice
Fruit: Firm flesh with astringent taste
Skin: Smooth, greenish-yellow with brown spots
Skin: Smooth, greenish-yellow with brown spots
Wild Pear Jam (Boiling)
Sweet with slight astringency
Sweet with slight astringency
1. Peel and slice fruits.
2. Boil with sugar until thickened.
3. Pour into sterilized jars.
2. Boil with sugar until thickened.
3. Pour into sterilized jars.
Wild Pear Compote (Boiling)
Refreshing drink
Refreshing drink
1. Cut fruits and add water.
2. Add sugar and boil for 20 minutes.
3. Cool and serve.
2. Add sugar and boil for 20 minutes.
3. Cool and serve.
Wild Pear Puree (Boiling and mashing)
Suitable for desserts and baking
Suitable for desserts and baking
1. Boil fruits until soft.
2. Mash into puree.
3. Use as filling or dessert.
2. Mash into puree.
3. Use as filling or dessert.
Baked Wild Pear with Cinnamon (Baking)
Fragrant dessert with spices
Fragrant dessert with spices
1. Halve pears and remove core.
2. Sprinkle with cinnamon and sugar.
3. Bake at 180°C for 25 minutes.
2. Sprinkle with cinnamon and sugar.
3. Bake at 180°C for 25 minutes.