Pears are fruits of trees from the Pyrus genus, belonging to the Rosaceae family, the same family that includes apple trees, which explains their similar importance in European fruit growing. Pear trees are long-lived, can bear fruit for many years and tolerate moderate climate well, which is why they have been a source of fruit in Poland for generations. a permanent element of the landscape of gardens and orchards. In the kitchen, the pear functions primarily as a fruit eaten raw, easy to pack and store, and at the same time as an ingredient in cakes, compotes, preserves and dried fruit that does not require additional sweetening. This versatility in solid form means that the pear drink has not gained a similar position to orange or apple juice, which have a more established tradition consumption in liquid form.
Practical and technological considerations also play an important role. A pear is a very juicy fruit with soft flesh, which, when fully ripe, quickly becomes plump and susceptible to disintegration, which makes it difficult to obtain clear juice at home and favors the formation of thick puree. In industrial production, the process is similar to that of apples, it includes washing, crushing and pressing, and then preservation, often in the NFC formula, i.e. without reconstitution from concentrate, which increases the costs and final price of the product. As a result, pear juice is more often used as an ingredient of fruit mixtures or a base for sauces and marinades, but it is less often used as an independent drink, even though the fruit itself is eagerly chosen by consumers.
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Pear juice differs from the whole fruit primarily in the content of fiber, of which, after squeezing, a trace amount remains, while easily digestible carbohydrates and some vitamins and minerals are retained. water-soluble antioxidant compounds. 100 ml of juice contains on average about 45-55 kcal, 10-12 g of natural sugars, about 80-120 mg of potassium and about 2-4 mg of vitamin C. There are also polyphenols, including chlorogenic acid, and small amounts of carotenoids, such as lutein and beta-carotene, which are responsible for the proper functioning of the organ of vision and support the protection of cells against oxidative stress. Thanks to potassium, the juice supports proper blood pressure and the functioning of the heart muscle, and vitamin C is involved in the synthesis of collagen, which is important for the condition of the skin and blood vessels.
In dietary practice, pear juice works well as a light drink to replenish fluids and energy, especially during periods of illness or reduced appetite. A reasonable portion is about 100-150 ml a day, preferably during a meal and without added sugar, which allows you to limit sudden fluctuations in blood glucose. It is worth remembering that although the pear is considered a mild fruit and rarely causes allergy, the juice remains a source of simple sugars, so people with diabetes, insulin resistance or on a reducing diet should include it in their diet. total energy balance.
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Ingredients:
- 5 to 6 ripe pears, preferably juicy and firm.
- 1 small apple or 2 tablespoons of lemon juice, optional for a feeling of freshness and to reduce darkening.
- 200 to 400 ml of cold water to dilute after squeezing, depending on the sweetness of the fruit.
- Optional: a thumb-sized piece of ginger.
- Optional: a pinch of cinnamon or cardamom.
- Optional: a few mint leaves for decoration.
Preparation method:
- Pears need to be washed thoroughly, and if the skin is thick or the fruit has a waxed surface, it is worth taking a moment to scrub it more thoroughly.
- The fruit should be cut into smaller pieces, the hard cores removed, and the skin can be left on if the pears are of good quality and come from a reliable source.
- The pear pieces are passed through a slow juicer or juicer, and if the mass becomes too thick, you can intersperse the pears with apple pieces or add a little water at the end.
- It is worth seasoning the juice with a few drops of lemon or adding grated ginger, and then mix quickly to even out the flavor.
- If the goal is a more delicate consistency, the juice can be strained through a fine strainer, but for a more nutritious version, it is better to leave the natural cloudiness and drink the drink immediately after preparation.
Source: Terazgotuje.pl
