We are used to buying it, seeing it in our fruit bowl and eating it ... but without really knowing it. In a few lines you can get a better idea of ​​its properties and learn to eat it at the right times and avoid it when necessary.

Finally we offer you an alkaline recipe that contains it, perfect for the autumn season.

Contains a good amount of simple sugars, pectins, mineral salts, malic and citric acids, as well as phenolic compounds with antioxidant action.

IS very digestible and has a mild action diuretic for its modest sodium content, stimulates digestion , it is refreshing And laxative . It is precious for young people (especially for children from 1 to 5 years old) and the elderly thanks to its sulfur, chlorine and fluorine content.

Great food for the woman in menopause which implements a prevention against osteoporosis and for sportsmen which lose mineral salts with sweating. For the same reasons, it is possible to propose it following a prolonged one feverish , episodes of diarrhea with significant electrolyte losses and in case of fractures bone.

The unripe pear has a high tannin content, with a braking effect on intestinal transit, so it is not recommended in case of constipation. On the other hand, once mature, the tannin content is reduced and becomes secondary to the laxative function given by the thyroid stimulation of the intestinal muscles, by the presence of pectin and by the mechanical action of the granules present in the pulp.

Due to its cobalt content, it is suitable for those suffering from anemia and promotes the synthesis of vitamin B12.

Thanks to a good content of vitamin A, lutein and zeaxanthin. The antioxidant activity can help reduce the effects of skin aging such as wrinkles and the age spots .

Due to its high content of mineral salts, it is not recommended to combine it with other foods rich in these nutrients, especially in the case of hypertension or kidney pathologies .

It is not a fruit suitable for the diet of those suffering from diabetes nor in the case of gastritis .

A few cases of allergic reaction have been documented in people with allergy to birch pollen . Among the symptoms recorded after its intake are abdominal swelling, diarrhea and abdominal cramps.



  • 1 head of endive
  • 1 pear
  • 6 walnuts
  • 20 g of goat cheese


Trim the base of the endive and discard any withered or faded outer leaves. Cut it into strips and put it in a bowl. Peel the pear with a potato peeler and cut it into cubes. Chop the walnuts into small pieces and transfer them to the bowl. Break up the goat cheese and spread it over the salad. Stir in the insalalta and let it rest for 5 minutes before serving.

Enjoy your meal!