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Forelle Pear, Bright & Sweet

by MBG Online on October 09, 2020

Forella pears are a petit, bell-shaped pear with yellow skin that is dotted with crimson red freckles (known as lenticels) signaling the pears' maturity. Younger Forella pears will be green while the red coloring is always present. Only ripe Forella pears will possess qualities that highlight the pears best virtues. Ripe Forella pears are fragrant, their flesh, crisp and firm yet juicy, with flavors bright and candy sweet.


Exterior: Green in color or with red lenticels. The green turns to yellow as they ripen. Their red lenticels appear in bright contrast to their brilliant yellow skin when the fruit is ripe. Symmetrical bell-shaped body with a small, round base that tapers evenly to a short neck.

Interior: White to off-white flesh is slightly more dense and coarse than most other pears

Experience: Bite-sized pear with a smooth texture and distinct cinnamon spice flavor that is enhanced when matched with cheese or tart foods


The Forella pear was a chance seedling first cultivated in Saxony, Germany in 1670. The Forella pear is among only two dozen cultivars of European pears that are cultivated worldwide. The European pears require winter chilling to produce fruit. Without frost generally, trees will not produce crops. The Forella was introduced into America by German immigrants in the 1800's. It is grown in the Pacific Northwest states of Oregon and Washington. Forella pears are picked when they are mature but not fully ripened. Fully ripened tree fruit will most likely drop from the tree, never making it to the successful harvest.


Forella's are perhaps one of the best-kept secrets of pear lovers. Their overall crop size is among the most limited of all commercially grown pears in the Northwest. However, that is no reflection upon the demand for Fiorella's by those who are familiar with the variety. They are available from October through March, so don't pass an opportunity to buy these bite-size delights whenever you find them displayed in the markets where you shop.


Forella's are one of the few varieties of pears that do change color as they ripen. An attractive red freckling, called "lenticels," remains brilliantly visible while an underlying green skin turns bright yellow as they ripen.
Like all pears, Forella's ripen at room temperature. The length of time necessary to ripen Forella's depends on how ripe the fruit is when purchased. It may take several days before Forellas begin signaling ripeness. However, the wait is rewarded with a beautiful transition in the fruit's appearance and a delicious, sweet and tangy flavor with a satisfying crisp texture.

Fun Facts

You’ll know a Forella pear is ripe when the green part of the pear turns to yellow, and the red lenticels brighten.
Forella pears are not recommended for baking or cooking because of their small size.
The unique color of Forella pears makes them a great edible centerpiece during the holidays.

Health Benefits

Pears fruit is packed with health benefiting nutrients such as dietary fiber, anti-oxidants, minerals, and vitamins, which are necessary for optimum health. Total measured antioxidant strength (ORAC value) in pears is 2941 µmol TE/100 g.
They contain good quantities of vitamin C. Fresh fruits provide about 7% of RDA per 100 g.

They are moderate sources of antioxidant flavonoids phytonutrients such as beta-carotene, lutein, and zeaxanthin. These compounds, along with vitamin C and A, help the body protected from harmful free radicals.

The fruit is a good source of minerals such as copper, iron, potassium, manganese and magnesium as well as B-complex vitamins such as folates, riboflavin and pyridoxine (vitamin B-6).

Although not well documented, pears are among the least allergenic of all the fruits. For the same reason, they often recommended by health practitioners as a safe alternative in the preparation of food products in allergic persons.

Pears have been suggested in various traditional medicines in the treatment of colitis, chronic gallbladder disorders, arthritis, and gout.