Description
Green At Heart
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Green At Heart / Netherlands
🔖 Certification : EU landbouw
🌱 Importer introduction:
We want to promote special style of frozen foods made in Hong Kong without additives: no MSG, no preservatives, no colouring, no flavour enhancers, rich fillings and hand-made in Hong Kong!
"Green At Heart" started operations in 2007 and had 2 retail stores before 2016. The owner imports a variety of organic and natural dry goods from the United States and Taiwan. Now it mainly focuses on imported organic fresh produce, such as tomatoes, beetroot, carrots, Dutch onions, pumpkins, oranges, lemons, Spanish sweet potatoes, ginger, Peruvian bananas, there are more than 10 kinds, all carefully selected by the owner, Peggy.
The founder Peggy is also an advocate of food therapy based on the principles of Chinese medicine. From 2011 to 2018, she took various diploma and certificate courses in food therapy. Simple food can easily solve some disturbing chronic health problems, which surprised her.
In November 2021, "Green At Heart" launched 6-8 kinds of vegan soups, dumplings and meatballs made in Hong Kong using organic fresh produce imported from the Netherlands. More vegan and low GI projects are in preparation. Hope to get your support to make our work more valuable.
🛍 Product Information :
A Conference pear is a variety of pear.
It is an autumn cultivar (cultivated variety) of the European pear (Pyrus communis). This variety of pear was developed in Britain by Thomas Francis Rivers from his Rivers Nursery in Sawbridgeworth, Hertfordshire. It owes its name to the fact that it won first prize at the National British Pear Conference in London in 1885.
Description
Conference pear from Savoie
A medium-sized pear with an elongated bottle shape, the 'Conference' pear is similar in appearance to the 'Bosc pear'. A table pear, it is suitable for fresh-cut processing. The fruit skin is thick greenish-brown, becoming pale yellow when ripe. The flesh is white, but turns pale yellow when the pear is ripe. The texture is very fine and soft, and the flavour is sweet.[4] The brown part of the skin is called russet or russetting; it is more or less apparent depending on weather conditions.
Cultivation and production
The 'Conference' pear adapts to a variety of conditions, and is widely grown in Europe. It thrives on land that is sunny, rich and not too chalky. In France, the production areas of this variety are mostly in the north (Loire, North Picardy) and the Alps (Savoie and the little Southern Alps). It is grown commercially in many areas of the United Kingdom.
Production will be enhanced by the nearby presence of pollinating varieties such as the Williams pear. It is a particularly resistant fruit, especially against scab. The Conference pear can be eaten until January if kept cool in a refrigerator or cellar ventilated.
There is strong sales competition in Europe from neighbouring countries (in order: Netherlands, Belgium, Spain and Italy). The flavour of 'Conference' pears grown in Savoie, was recognized in 1996 by a PGI (a Protected Geographical Indication) in the European Union, and 2012 it was the only PGI obtained by a pear in France.
Nutritional value: Conference Pear is rich in B vitamins, which can protect the heart, reduce fatigue, enhance myocardial vitality, lower blood pressure, and eliminate phlegm and relieve cough. In addition, the pectin content in the imperial pear is very high, which helps digestion and facilitates stool.
Cooking method: In addition to eating raw or making fruit salad; it can also be used for soup and sugar water.
Note: Royal pears are cold and help dampness, and eating more will hurt the spleen and stomach. Therefore, those who are weak in the spleen and stomach and who are afraid of cold should eat less. Guifei pears contain more fruit acid, and those with more stomach acid should not eat more. Guifei pear has a diuretic effect, and those who have frequent nocturia should eat less Guifei pear before going to bed.
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.
Recipes that include Abate Fetel Pears. One 
is easiest, three is harder.
