There is nothing quite like a ripe, juicy pear! They have a sweet, delicate flavor with a pleasant aroma. The tender, edible skin is a delicious source of heart-healthy fiber and disease-fighting phytochemicals and adds a touch of color to any recipe. A medium-sized pear provides 100 calories, 6 grams of fiber and a good amount of vitamin C.
Pears are one of the few fruits that don’t ripen on the tree. They ripen best at room temperature at home. Don’t let the color of the pear fool you into thinking they are ripe and ready to eat. The best way to test for ripeness is to “check the neck” - That is, to apply gentle pressure to the pear neck at the stem end with your thumb. A ripe pear will yield to pressure, giving you a sweet, juicy treat.
Enjoy the many delicious varieties while they are in season. There are several pear varieties available to suit any taste or use. Use the guide below to choose the best pear for your recipe.
Anjou: A popular pear with a super-sweet flavor when fully ripe. Anjou pears are very juicy and flavorful. Best eaten fresh or poached.
Bosc: Don’t be fooled by the russet-brown skin. Bosc pears top the list when it comes to flavor and aroma. Firm texture, nutty aroma. They have a dense flesh which is ideal for baking and cooking, such as in preserves, pies, muffins or poaching.
Bartlett: Most versatile pear variety. A perfect pick for fresh eating. Bartlett pears are sweet and juicy with a flavorful aroma. The skin will become bright yellow or red when fully ripened. An excellent choice for canning, baking, drying or eating fresh.
Comice: Very sweet, flavorful and juicy. Light spot and blemishes don’t affect flavor. Best eaten fresh and in salads.
Seckel: Smallest pear and very sweet. Perfect for snacking and preserves.
Remember pear skins taste bitter when cooked, so peel pears before poaching, baking and canning.
