United States · Texas · Bell

Pyrus communis var. americana

June: Growth of fruits and shoots.

Photo Foraging Cooking

Used in North American indigenous traditions for beverages and medicines Considered beneficial for digestion and health strengthening

Medium-sized tree with thorny branches Medium-sized fruits, yellow-green with blush

Grows in wild forests and forest edges of North America Fruits are harvested in late autumn when soft and sweet

Best picked after first frosts to improve flavor Harvest carefully due to thorny branches

Fruits have firm flesh and astringent taste, require cooking Suitable for jams, compotes, and juice

Fruit: Firm flesh with sweet and sour taste
Skin: Smooth, yellowish-green with blush

Wild Pear Jam (Boiling)
Sweet with mild astringency

1. Peel and slice fruits.
2. Boil with sugar until thickened.
3. Pour into sterilized jars.

Wild Pear Compote (Boiling)
Refreshing drink

1. Cut fruits and add water.
2. Add sugar and boil for 20 minutes.
3. Cool and serve.

Wild Pear Puree (Boiling and mashing)
Suitable for desserts and baking

1. Boil fruits until soft.
2. Mash into puree.
3. Use as filling or dessert.

Baked Wild Pear with Cinnamon (Baking)
Fragrant dessert with spices

1. Halve pears and remove core.
2. Sprinkle with cinnamon and sugar.
3. Bake at 180°C for 25 minutes.