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This item was last sold on : 10/21/16
Corella pears tend to be on the small size, with greenish-yellow skin with some red coloring. Many fruits have visible lenticels. Inside, the creamy, white flesh is juicy and sweet, though mild in flavor. They also smell sweet and green.
Corella pears are available from spring through fall.
Corella pears are an Australian variety of pear (Pyrus communis). They are named after the Australian Corella parrot, though they are also sometimes are called Forelle pears.
Pears are low in calories, cholesterol, sodium, and fat. They do contain Vitamin C, fiber, and potassium. They also contain levulose, a particularly sweet form of natural sugar that is found more in pears than in most other fruits.
This pear variety is good for both cooking and eating fresh. Corellas are delicious both when they are slightly under ripe and crunchy, or when ripe and much softer. To check ripeness, gently push the flesh around the neck of the pear—if it is ripe, it will give a little. Corella pears are great in salads or poached in a light syrup with spices. Keep them on the counter to ripen, or put them in a paper bag to ripen them even faster. Store in the refrigerator to keep them firmer for longer.
Pears are a popular fruit to grow and eat in Australia, which has a favorable climate. Around 130,000 metric tonnes of pears are grown in the country annually. In 2014, the industry and consumers celebrated the first Australian Pear Month.
The first Corella pears were grown in the Barossa Valley in southern Australia by German settlers during the late 19th century.
Recipes that include Corella Pears. One is easiest, three is harder.