Pears
The cooperative also handles significant volumes of pears, as pear cultivation is likewise on the rise. Externally, pears can be light green, green-yellow, yellowish, pale yellow, or green with red, depending on the variety, while their flesh is usually white and softer than apples.
There are many pear varieties. In Greece, one of the main varieties is Krystalli, with each pear typically weighing 100–130 grams. Their color is yellow-green and their flesh is white.
The famous Kontoules, with medium-sized fruit weighing 60–90 grams. Light green on the outside, with an excellent aroma and flavor. They are not easy to find on the market and are also sensitive during transport.
Pears are harvested before they are fully ripe, but at a stage that allows them to ripen later without affecting their taste and color. They are eaten fresh, made into compotes, used in confectionery, and made into jams. They contain vitamin C, calcium, niacin, vitamin B6, phosphorus, and potassium.