Fragrant and delicate, this pear is best consumed right away. It’s the perfect fruit for making jam.
Origin
The cocomerina (or “watermelon”) pear has been a Slow Food Presidium product since 2003. Also known as briaca or cocomere, this variety of pear gets its name from the color of its flesh, which becomes a deep pink when ripe, similar to that of a watermelon. Its origins are unknown, but it mainly grows in hilly areas. Once on the brink of extinction due to intensive farming, cocomerina pears are now grown in smaller quantities in some areas of the Cesenata Apennines in northern Italy. They are harvested twice a year, in late August and again in October.
Cookit
With a sweet, delicate flavor reminiscent of moscato wine, cocomerina pears are not commercially produced and don’t have a long shelf life. Their sweet flavor make them ideal to eat fresh on their own or in a fruit salad. They’re great for making preserves, juice and liquor, or can be used to bake up lovely, ruby-red pies. They’re also fabulous cooked in red wine, with a bit of sugar and a few cinnamon sticks!
Did you know
There is a yearly festival held in honor of this fragrant fruit. It’s called the Sagra della Pera Cocomerina, and it takes place in Ville di Montecoronaro Verghereto in the province of Forlì. Visitors can taste local products and watch as professionals and amateurs compete with their best recipes that showcase this unique red fruit!
