It is a fruit so widespread and historically known that it has given its name, as well as other similarly shaped fruits although different from it, to anatomical structures – called ‘piriformis’ – belonging to the human and animal organism. We are talking, of course, of the pear, with its white and crunchy pulp, with a sweet flavor, now ripe in this early autumn and, therefore, ready to be harvested. The fresh fruit has a good consistency and a non-wrinkled appearance, with a well-attached peduncle. In some varieties the redness on the peel makes the fruit even more desirable because it can be ideally associated with an even more pleasant and inviting taste. of the immunologist Mauro Minelli, editor of the column “The Taste of Health” who, this week, will analyze the historical and botanical aspects, but also the nutritional values and the health impact of this sweet fruit of Asian origin. fruit sellers can be found in different months of the year, certainly between June and January, as the pear is kept for a long time after harvesting. It is an ideal snack at all hours of the day, also because it is easily digestible, and is able to provide important nutrients that certainly enrich our table. It can be enjoyed in smoothies, fruit juices, jams, as a special ingredient in baked desserts and even as an accompaniment to savory dishes. But is it suitable for everyone, or are there any contraindications? Is it better or worse to eat it with the peel? Is it true that, although sugary, it has a low glycemic index? And is it true that those suffering from irritable colon can benefit from its consumption? The answers to these and other questions, in the next appointment on Friday 30 September, as always sponsored by the Foundation for Personalized Medicine and shared by the multi-channel press agency ADNKronos .