How Many Calories Are In 1 Pear? | Quick Facts

What Counts As One Pear

Stores sell several types: Bartlett, Anjou, Bosc, and a handful of others. “One pear” in calorie talk usually means a medium fruit in the 170–190 g range. Many databases also list a small fruit and a large fruit so you can scale up or down without guesswork.

Weight drives the math. A 100 g portion lands near 57 calories. Double the grams and you land near double the calories. That’s why estimates for a single fruit vary: one grower’s “medium” runs smaller or larger than another’s.

Broad Calorie Range By Size

The table below pulls common serving sizes used by nutrition databases. It gives you a fast way to match what’s in your hand to a calorie estimate.

Serving (Raw, With Skin)	Approx. Weight	Calories
Small Fruit	~150 g	~80–95 kcal
Medium Fruit	~175–190 g	~95–106 kcal
Large Fruit	~230–250 g	~120–130 kcal
100 g Portion	100 g	~57 kcal
1 Cup Slices	~140–160 g	~80–95 kcal

Most of the calories come from natural sugars in the flesh, balanced by water and fiber in the skin. If you’re tracking fiber against a daily target, setting your recommended fiber intake helps you see how a single fruit moves the dial.

Calories In A Medium Pear: What Changes The Number

Two things change the number fast: weight and how you serve it. A larger fruit adds grams and calories. Removing the peel trims a little fiber but barely moves calories. Cooking dry (baked or grilled) keeps the count near raw. Cooking with sugar or syrup raises it.

Want a precise figure for the fruit in your hand? Weigh it. Multiply the weight in grams by ~0.57 to estimate calories for raw pear with skin. A 180 g fruit lands near 103 calories using that shortcut.

Per 100 Grams And Per Cup

Per 100 g, raw pear with skin sits near 57 calories with roughly 3 g of fiber and a little protein and fat. One cup of slices is often listed near 80–95 calories depending on cut size and the exact weight in the cup. For ripeness, the classic test is a gentle press near the stem; ripe fruit feels slightly soft there, which lines up with guidance from USDA SNAP-Ed on handling and ripening.

You can check handling tips and season notes on the Pears page at SNAP-Ed. It’s a handy reference when you’re picking fruit for the week.

Macronutrients And Fiber

Raw pear is mostly water with a lean macro profile: carbs with a bit of protein and almost no fat. The fiber stands out. Per 100 g you get roughly 3 g fiber, and a medium fruit lands near 5–6 g. That’s close to a fifth of the 28 g Daily Value used on food labels. The Daily Value figure—28 g—comes from the FDA’s label standards and gives you a common yardstick for any serving size.

If you’re using a simple rule of thumb, think in grams of fiber per fruit and tally across your day. Two medium pears would bring you close to half of that 28 g mark, while still keeping calories modest.

Skin Versus No Skin

The peel holds a useful share of fiber and some phytonutrients. When you keep the skin on, the texture has more bite and satiety tends to be better per calorie. If you peel for a recipe or a picky eater, calories barely change, but fiber drops.

Preparation And Serving Choices

Fresh and raw with skin is the baseline in most databases. From there, the main variables are added sugars, fat, and moisture loss.

Baked, Grilled, Or Poached

Dry-heat methods like baking or grilling barely change calories unless you add sugar or fat. Poaching in water with spices keeps calories close to raw. Syrup, honey, or butter move the number up fast; use measured amounts so the math stays honest.

Raw Versus Canned

Canned pears packed in water keep the count near raw for the same weight. Light or heavy syrup adds sugars you’ll need to budget. If you’re tracking label %DV for sugars or fiber, the FDA’s label pages are a reliable reference for the numbers and how to read them. See the Daily Value page for the current fiber DV.

How To Estimate Pear Calories Without A Scale

No kitchen scale? Use hand-size cues and common weights from the table at the top.

Handy Shortcuts

• Small fruit (fits easily in your palm): ~150 g → ~80–95 kcal.
• Medium fruit (fills the palm with light overhang): ~180 g → ~95–106 kcal.
• Large fruit (heavier with clear overhang): ~240 g → ~120–130 kcal.

When the fruit looks especially juicy, the weight is often a touch higher. That nudges calories up a little, but the difference per fruit stays modest.

Glycemic And Satiety Notes

The fiber and water mix helps slow digestion. Pairing fruit with protein or fat—yogurt, nuts, or cheese—can smooth blood-sugar swings and curb hunger later in the day. Many readers like a half pear with a tablespoon of nut butter as a steady snack around 150–180 calories depending on brand.

Meal Ideas That Fit A Calorie Budget

Breakfast

Dice into plain yogurt with oats or seeds. Aim for measured portions: a half fruit, ¾ cup yogurt, and a spoon of seeds keeps breakfast balanced while delivering fiber and protein.

Lunch

Slice over leafy greens with lemon juice and a light vinaigrette. A little feta or goat cheese adds contrast without sending calories through the roof.

Dessert Swaps

Halve, core, and bake with cinnamon. Add a spoon of plain yogurt or ricotta. You get dessert vibes with a clean ingredient list and a clear calorie count.

Quick Reference: Common Servings

Use this table when you’re logging food or planning snacks. Numbers reflect raw fruit with skin unless stated.

Serving	Calories	Fiber
100 g (raw, skin on)	~57 kcal	~3.1 g
1 Medium Fruit (~180 g)	~95–106 kcal	~5–6 g
1 Cup Slices	~80–95 kcal	~4–5 g

Picking, Storing, And Ripening

Check for ripeness near the stem; a slight give means ready. Store firm fruit at room temp to ripen, then move to the fridge to slow ripening. That helps you hit your planned portion without waste.

Comparing Pears To Other Fruit

Calorie density sits in familiar territory: similar to apples per 100 g, higher than berries, lower than bananas. The standout is fiber. One medium fruit often reaches the same ballpark as a slice or two of whole-grain bread, which makes it a handy way to raise daily totals without heavy calorie load.

Label Reading Tips

When you buy packaged slices or cups, scan the label for “packed in water” if you’re watching added sugars. Look at grams and %DV for fiber and sugars to keep choices aligned with your targets. The FDA label resources linked above show the current Daily Value numbers used on packages.

Method Notes And Sources

Numbers here come from standard nutrition databases that draw on USDA FoodData Central entries and common household measures. Per-100-gram values are from a current MyFoodData listing for raw pear with skin. The fiber Daily Value uses the FDA’s figure of 28 g on a 2,000-calorie diet. Handling and ripeness tips align with USDA SNAP-Ed guidance for pears.

Keep It Simple And Satisfying

Build snacks around whole fruit, keep the skin on, and pair with a little protein when you want longer-lasting fullness. Track by weight when you can; when you can’t, the tables above keep you within a tight range.

Want a deeper walk-through on setting daily targets? Try our daily calorie needs guide.