A fruit of temperate regions, it is largely consumed fresh, or poached in syrup or wine. The largest producers in Brazil are Rio Grande do Sul, Paraná and Santa Catarina. The firm flesh, similarly to apples, does not fall apart easily when cooked on the stove or in the oven. Fresh pears, sliced or cut into wedges, are a good addition to green salads, and pair well with savory cheeses and nuts. The best time for consumption in Brazil is from April to October.