Pear cultivation in cool temperate climates extends to the remotest antiquity, and there is evidence of its use as a food since prehistoric times. Many traces of it have been found in prehistoric pile dwellings around Lake Zurich. The word “pear”, or its equivalent, occurs in all the Celtic languages, while in Slavic and other dialects, differing appellations, still referring to the same thing, are found—a diversity and multiplicity of nomenclature which led Alphonse Pyramus de Candolle to infer a very ancient cultivation of the tree from the shores of the Caspian to those of the Atlantic.
The pear was also cultivated by the Romans, who ate the fruits raw or cooked, just like apples. Pliny's Natural History recommended stewing them with honey and noted three dozen varieties. The Roman cookbook De re coquinaria has a recipe for a spiced, stewed-pear patina, or soufflé.
There are several varieties of pears. The main varieties are: Santa Maria and Deveci.
Pears are one of the world’s oldest cultivated and beloved fruits. In 5,000 B.C., Feng Li, a Chinese diplomat, abandoned his responsibilities when he became consumed by grafting peaches, almonds, persimmons, pears and apples as a commercial venture. In The Odyssey, the Greek poet laureate Homer lauds pears as a “gift of the gods.” Pomona, goddess of fruit, was a cherished member of the Roman Pantheon and Roman farmers documented extensive pear growing and grafting techniques. Thanks to their versatility and long storage life, pears were a valuable and much-desired commodity among the trading routes of the ancient world. Evident in the works of Renaissance Masters, pears have long been an elegant still-life muse for artists. Red Anjou pears are available year-round, with peak season in the fall through early spring.Red Anjou pears contain vitamin C, vitamin K, vitamin B6, iron, magnesium, and some riboflavin. Turkey has two main varieties that can offer, Santa Maria and Deveci pears.