Origin: Valencia. The water pear is also known as blanquilla pear. It is medium-sized, with a slightly intense green color, smooth and shiny skin. Its flesh is very juicy and white, with a small seed. The pear is one of the most refreshing and sweet fruits. Its most important characteristic is that when the pear is ripe, it releases a thread of liquid, which is why it is called water pear. Properties and benefits: The water pear contains vitamins, particularly those from the B group, and minerals such as potassium, phosphorus, copper, calcium, and magnesium. It is diuretic and purifying. The water in the pear helps the immune system and also has a prebiotic effect. It is a filling fruit with very few calories. It relaxes muscles due to its potassium content and helps lower blood pressure. The water pear regulates uric acid. It improves bone growth and the nervous system and tissues of children. It is good for the skin due to collagen and also good for the eyes. Nutritional value per 100g: Energy 43kcal Proteins 0.30g Fats 0.10g Carbohydrates 11.40g Sugars 9.75g Storage and tips: Pears are delicate and perishable. Green ones should be stored outside the fridge, and once ripe, they should be consumed or refrigerated for no more than four days. Some varieties do not change color during the ripening process. Recipe and uses in the kitchen: Although the most commonly used pear in cooking is the conference pear, with this water pear you can make delicious ice creams. Pear and caramel ice cream: Cut 3 pears into pieces and in a saucepan, add two cups of sugar and cook over medium heat, stirring constantly. When it turns golden, add the pears and cook for approximately 10 minutes. Remove from heat and add 2 cups of cream, a teaspoon of salt, and the juice of one lemon.