Since the time of Homer, pears in general have been known in the Greek land. Since the 17th century, when they began to be cultivated in Europe, until today, more than 5,000 varieties have been developed, which are divided into two major categories: summer and autumn pears.
The Crystalli or Tsakoniki variety ripens in mid-August. The pears are harvested before they are fully ripe, but at the stage where continued ripening takes place without altering their flavor and color. Crystallia have a yellow-green color and white flesh, with many juices. The weight of each fruit is estimated at approximately 110 g.
Cultivating them is very difficult because they have hundreds of enemies.
Pears have a very good preservation without altering its quality and organoleptic characteristics. In our facilities there are freeze chambers where we keep our pears for up to 6 months after their harvest.
Pears have high levels of dietary fiber, are an excellent source of vitamin C, potassium and copper, while they are rich in substances with antioxidant activity.
The pear can even bring about a significant improvement in LDL cholesterol levels, due to its high fiber content. Pears are rich in pectin, which effectively lowers the level of “bad” (LDL) cholesterol.
They are rich in flavonoids such as beta-carotene, lutein and zeaxanthin.