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Abate Fetel pears are medium to large in size and are long and slender with a slightly curved shape. The smooth skin has a yellow-green base with red blushing, freckling, and brown russeting connecting to a thick, light-brown stem. The white flesh is semi-crisp with a melting, velvety consistency and the entire pear is edible, including the seedbed. Abate Fetel pears are aromatic and very sweet with rich notes of honey.
Seasons/Availability
Abate Fetel pears are in limited availability during the early spring.
Current Facts
Abate Fetel, botanically classified as Pyrus communis, is an heirloom variety of the European pear and were first bred in mid-fifteenth century Europe. Also known as Abbé Fetel, Abate Fetel pears are considered “Italy’s favorite pear,” and for many years they were rarely available outside of Europe. Today Abate Fetel pears are also cultivated in South Africa and South America and are valued for their creamy, crisp flesh, sweet flavor, and unusual elongated shape.
Nutritional Value
Abate Fetel pears contain some vitamin C, vitamin A, calcium, and iron.
Applications
Abate Fetel pears are best suited for raw applications as their sweet flavor is showcased when served fresh, out-of-hand. These pears should ripen at room temperature and are ready for consumption when they have a slight give near the stem. They can be sliced and consumed as a dessert or a snack, layered in sandwiches, mixed into salads, displayed on a cheese board, used as a topping on pizza, sliced into flapjacks, or even used as stuffing for pork or chicken. Abate Fetel pears can also be used in a variety of baked dishes including pear tarts or cakes. The entire pear can be consumed including the core and canning the heirloom pears will also preserve their sweet, honeyed flavor. Abate Fetel pears compliment strong cheeses such as blue cheese and goat cheese, tomatoes, fruit chutney, garlic, onion, balsamic, parsley, turkey, poultry, and lamb. They will keep 5-6 months when stored in the refrigerator.
Ethnic/Cultural Info
Abate Fetel is one of the most popular pears in Italy and is highly regarded by locals as a uniquely Italian fruit. Despite some commercial success in South Africa and South America, Italy remains the largest producer and exporter of the slender pear. Abate Fetel pears are cultivated in a protected geographical region known as the Emilia-Romagna, and this geographical indication is a label of the quality and high standard growing conditions that are upheld in the pear’s cultivation.
Geography/History
Abate Fetel pears are native to France and were developed in 1866 by a monk named Abbot Fetel. Discovered as a chance seedling, Abate Fetel pears were only grown in the Emilia-Romagna region of Italy for many years, but today, the Italian pears are also cultivated in Argentina, South Africa, Chile, and in California in the United States. Abate Fetel pears are available in limited quantities and can be found at local farmers markets and specialty grocers.
Supermarket Magnum
Almagul microdistrict 18 A, Almaty, Kazakhstan
Pears Abat of Argentina imported to Kazakhstan…Abate Fetel pears are highly valued in Italy, where they are grown in the Emilia-Romagna region under strict quality standards. This region has a protected geographical indication that ensures the pears' superior quality. Italy is the leading producer and exporter of these uniquely slender pears, despite their popularity in other regions like South Africa and South America.
Supermarket Magnum
Almagul microdistrict 18 A, Almaty, Kazakhstan
Argentinian pears Abate imported to Kazakhstan. Abate Fetel pears are medium to large, long and slender with a curved shape. Their smooth skin has a yellow-green base with red blush, freckling, and brown russeting, and they connect to a thick, light-brown stem. Inside, the white flesh is semi-crisp and velvety. Known for their rich sweetness, they feature aromatic notes of honey. These pears are entirely edible, including the seedbed, making them a unique and delightful fruit.
Peri Kalou Organic Store
Kosmon 29, Iraklio 712 01, Heraklion, Crete, Greece
Abate Fetel pears, known for their sweet, honeyed flavor, are extremely versatile in the kitchen. They shine in raw applications, adding a touch of sweetness to salads, cheese boards, and sandwiches. Their flavor pairs beautifully with strong cheeses like blue or goat cheese and ingredients such as balsamic, garlic, and lamb. Entirely edible, including the core, these pears can also be baked into desserts, stuffed into meats, or stored in the refrigerator for 5-6 months to preserve their taste.
Bazaar Supermarket
Sapfous 5 712 02 Heraklion, Crete, Greece
+30 281 0324532
Abate Fetel pears were developed in 1866 by a French monk named Abbot Fetel and were first cultivated as a chance seedling. Initially exclusive to the Emilia-Romagna region of Italy, these pears are now grown in locations like Argentina, South Africa, Chile, and California. Italy remains the largest producer and exporter, and the pears are celebrated for their quality, protected by a geographical indication tied to Emilia-Romagna’s high farming standards.
To Manabiko Delicatessen ΠΕΛΑΝΤΑΚΗΣ
Emmanouil Portaliou 31 Rethymno 741 33 Greece
Fetel pears are in season in Crete. …Abate Fetel pears, botanically named Pyrus communis, are an heirloom variety first cultivated in mid-fifteenth century Europe. Known as “Italy’s favorite pear,” they were historically hard to find outside Europe. Now, they’re also grown in South Africa and South America. These pears are appreciated for their creamy, crisp flesh, distinctively sweet flavor, and elongated shape. Nutritionally, they offer small amounts of vitamin C, vitamin A, calcium, and iron, contributing to a balanced diet.
BioAgora Organic Market
Akrotiriou 80
732 00 Souda Chania
+30 2821 069727 [email protected]
Abate Fetel pears are one of Italy's most popular fruits, uniquely tied to their national identity. Italy leads as the largest producer and exporter of these slender pears, even though they enjoy some commercial success in South Africa and South America. Their cultivation in Emilia-Romagna, a protected geographical area, ensures quality and high-standard growing conditions that define this prized variety.
Abate Fatel pears in season at Panzers in London ….Abate Fetel pears are characterized by their long and slender shape with slightly curved ends. They have smooth, yellow-green skin with red blushing, brown russeting, and freckling. Known for their very sweet, honey-like flavor, these pears have semi-crisp, velvety white flesh and are fully edible, including the seedbed. Their aromatic qualities and rich taste make them highly prized when they are in season.
Abate Fetel pears shine in raw applications like salads, sandwiches, or as a fresh snack, showcasing their sweet, honeyed flavor. They pair well with strong cheeses, tomatoes, chutney, garlic, onion, and even balsamic. They can also enhance baked goods like tarts or cakes. Remarkably, even the core is edible. These heirloom pears can be stored in the refrigerator for up to 5-6 months, retaining their delightful taste and versatility.
Eataly NYC Flatiron
200 5th Ave New York, NY 10010
+1 (212) 229-2560
Abate Fetel pears, an heirloom variety of the European pear (Pyrus communis), were first bred in mid-15th century Europe. Often called "Italy's favorite pear," they are admired for their elongated shape, creamy-crisp texture, and sweet flavor. Though once rare outside Europe, they are now also cultivated in South Africa and South America. These pears contain small amounts of vitamin C, vitamin A, calcium, and iron.
Abate Fetel pears are in season at While Foods market Union Square New York City…Abate Fetel pears originated in France in 1866, developed by a monk named Abbot Fetel from a chance seedling. Historically cultivated in Italy's Emilia-Romagna region, they are now grown in Argentina, South Africa, Chile, and California. These pears are available in limited quantities and are typically found at farmers markets or specialty grocery stores.
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