The Coscia pear of Etna is a typical Italian variety grown in Sicily on the volcanic slopes of Etna. The pears are small-medium sized fruits; with thin and smooth skin, light green in colour (turning to yellow when ripe), with blush red on the side exposed to the sun. The flesh is cream-white, with a granular texture, slightly scented, juicy and sugary. In cooking, they are used mainly in the preparation of desserts. But Coscia pears are also used for savoury dishes combined mainly with mature and blue cheeses, as well as in rice-based starters and sweet and sour meat dishes.
Benefits of eating Coscia pears:
- Against tooth decay: helping to neutralize the acid in your mouth that causes decay and their crunchiness stimulates saliva which helps remove food particles from between the teeth;
- Rich in fibre, they help intestinal functions and increase the sense of satiety, thus helping to maintain a healthy weigh;
- provides the body with important nutrients in few calories. Pears contain good percentages of potassium, calcium and magnesium;
- Abounding in simple sugars (fructose), they contain vitamin C and natural antioxidants such as beta-carotene and lutein;
- Lowers cholesterol, thanks to the high content of lignin, which helps protect the cardiovascular system;
- Diuretic – an infusion from the leaves is an excellent purifying agent for the body. Ideal against inflammation of the bladder and against kidney stones.
