Originating in Central Asia, Pyrus Communis started to spread throughout Central Europe in Neolithic times. However it only really began to be grown four thousand years ago in China.

The Greeks then discovered this fruit and appreciated its texture. But it was the Romans who were to allow the pear tree to diversify by means of grafting, which made it possible to multiply the number of pear varieties.

Below you can discover the varieties marketed by BLUE WHALE

From there, the pear made itself known throughout Europe. In Medieval times pears were eaten cooked because they were not particularly pretty to look at. As from the Renaissance the number of varieties increased further, which also led to the creation of species to be eaten raw.

Today, about ten varieties are sold, but there are several thousand species in all.


Prefer pears with a skin that is perfectly smooth and taut, free from any traces of impacts or bruising. The stalk must be present and firmly inserted in the fruit.

Summer pears should be chosen soft with a slight yellow hue; they are scented and have a stalk that is quite supple. Autumn and winter pears should be chosen firm and still a bit green because they can be kept for a few days in a cellar or fruit basket at room temperature.

Depending on the variety and the degree of ripeness, pears can be kept for a few days to several weeks. They should not be stacked up, to avoid bruising.

Once pears are ripe you must eat them without waiting, within 2 or 3 days at the most.


A refreshing and very-low-calorie fruit !

A pear = 50 Kcal

Nutritional values of pears

Proteins : 0.4g

Lipids : 0.22g

Carbohydrates : 11g

Water : 84%

Potassium 125 mg

Made up of water for 84 % on average, pears above all have hydrating and refreshing properties. They contain a large number of vitamins (A, B, C and E) and trace elements, as well as antioxidants which help the good renewal of cells and put a brake on premature aging. 

They perfectly cover the body’s needs in potassium (125 mg for 100g), magnesium and calcium. 

Fruit rich with fibres, pears boost intestinal transit by stimulating the intestines. The presence of sorbitol in the carbohydrates greatly helps digestion

With scarcely 50 kilocalories per 100 grams on average, with variations comprised between 45 and 80 kilocalories depending on their degree of ripeness, pears are amongst the least calorific fruit. 

This light fruit is therefore not only ideal if you want to watch your figure but also an excellent, filling snack.