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It is impossible not to recognize immediately whether it is far or close. On the market, it is immediately distinguished by a light green – almost yellowish – and a reddish tint, a set of brown spots converging at the top and roughening the bark. At the first bite, its aroma and aromatic flavors give it away, and if there were still doubts, the grainy texture makes everything clear: this is a very Portuguese Rocha pear. Although it is the most popular in our country, it is not the only variety we produce. There’s more pear behind the Rock!

pear benefits

Botanically, the pear cannot be considered a fruit, but a pseudo-fruit, since it comes from the ovary and from another part of the flower. It is quite rich in fiber and contains compounds that have beneficial effects on health, such as quercetin, which has antitumor effects and inhibits platelet aggregation, and ferulic acid, known for its antioxidant capacity.

More than 4 thousand varieties of pear trees are known in the world. They come in a wide variety of colors, sizes, and tend to have a distinctive pear-shaped shape. Some of the most interesting names for pears are Red Anjou with a purplish red color, Red Bartlett with an intense red color, Forelle or Sekett, usually smaller. In Portugal, varieties of pear William, Bella de Junho, Melao pear, Marmela, water pear or Pera Bonita are grown. But there is one inevitable, more famous than all the rest.

portuguese pear

The name of this variety is Rocha pear, and it is so special and loved in this part of the country that it even has a brotherhood. Confraria da Pera Rocha do Oeste was founded in 2004 and is affiliated with the Pera Rocha do Oeste National Growers Association, the first in the country to unite around fruit.

In 2003, the Rocha do Oueste pear was recognized with a Protected Designation of Origin (PDO), the seal of the European Union that certifies it as a traditional and protected agricultural product. To be a DOP, this pear must be produced in one of the 29 councils in the West to which its production is associated. In the immediate vicinity of the coast there are 10,000 hectares, which, due to the characteristics of the terrain and climate, affect the taste and texture of this fruit.

Therefore, it is from this area that the higher sweetness comes from than other varieties. Scales are responsible for the concentration of sugars.

To find the sweetest and juiciest Rocha pear – at its ideal stage of maturity – you should look for a color close to yellow and the fruit should remain firm to the touch, but not completely firm. On some fruits, you can find a slight pinkish spot: this was the part of the fruit that was most facing the sun!

Inside you will find white meat with a juicy texture, with those small grains that make it unique. If you are most comfortable with the feel and bite of the pellets when consuming Compal Clássico de Pera Rocha, keep the curiosity in mind: only Classic Pera Rocha Compal packed in a 20cl bottle, has a grainy texture.

The explanation lies in the sealing method Tetra Pak – pear pits caught in the sealed areas of the card create air pockets that disrupt the proper packaging of the juice, risking getting inside. So Compal Clássico Pera Rocha can finally please everyone, because in Tetra Pak we have a smooth and slightly pulpy juice with all the taste of a Portuguese pear.

The pear that the whole world loves

On average, each Portuguese eats 6.3 kg of Rocha pears per year – this is the fourth most consumed fruit in the country. But not only in Portugal this variety is valued. About 60% of the national production is exported to countries such as Brazil, the UK, France, Germany or Morocco and first arrived in Colombia in 2017, being the best-performing fruits and vegetables in the trade balance.

Not all countries where the Rocha pear is eaten will be able to pronounce its name. Rocha is a tribute to a man who, in 1836, found another pear tree on his farm in Ribeira de Sintra. After tasting this particular fruit, he immediately realized that a special tree was growing on his land.

Pedro Antonio Rocha began to invite his friends to come to his house every September and feast on his pears. In this way, not only did the fame of the fruit grow throughout the country, but the pear spread throughout the region, as some friends took seedlings from the tree they had caused to sprout.

The official registration did not take place until 90 years later, at the 2nd National Horticultural Congress in Alcobaça, where some reasons for its expansion were given: conservation ability, “extremely fine taste”, beauty. Nearly 100 years later, it’s still true!

learn more about portuguese fruits!

Sources:

APN: Guide to fruit trees in Portugal

Pear Rosha

Traditional Portuguese Products: Pera Rocha do Oeste

Traditional Portuguese products: Pera Rocha sent to Colombia

National Institute for Agricultural and Veterinary Research

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