Sicilian pears are smaller and very sweet with a short season during late summer. It is not the major fruit in sicilian produce and is locally consumed, because of low produce and increased costs in agriculture. The cultivation started 1930 with an upswing 1950. There are five varities and harvest changes depending of the production area. In Sicily the cultivation is rooted and developed in the Riberese area for its best climatic conditions that allow plants to guarantee better the characteristics of each variety.
Pear trees grows also wild in the sicilian nature and are safe to eat.
Pera Coscia di Ribera is the Rolls-Royce of sicilian pears and very requested. The harvets starts the first ten days of July. The fruit is medium size 75x54 mm, with average peduncle, fleshy, straight or slightly bent. The skin is thin, smooth, light green to yellow, sometimes with areas of red caused by the sun. The flesh is dark white, fine, juicy, sweet and slightly aromatic and delicate
Gallo is a local variety and harvest starts the second week of June. The fruits are of modest size and the skin is yellow-green with a red tinge to the insolation. The pulp is yellow-white, sweet and aromatic.
Iazzolo is a local variety. Harvest starts from third week of June. The fruits are small, average 58x34 mm. The skin is green-yellow that later turns to intense yellow. The pulp is white, firm, slightly sweet and not aromatic.
Citron des carmes is spread throughout the western Sicily, also known as “Iazzolone”. The harvest starts the second and third week of June. Fruits are small 56x47 mm. The skin is smooth and color is light-green, and the pulp is yellow, liquescent, grainy and sweet.
Gentile The harvets starts the third week of of June. Fruits are small-medium, 62x45 mm. The skin is smooth, light green-yellow and the pulp is green-yellow, juicy, grainy, sweet and slightly aromatic.