Selectingpears


Pears are packed and shipped green, because the best flavor and texture develop when pears are ripened off the tree (the sugar content increases, due to conversion of starch to sugar). Pears are picked unripe but mature. A pear characteristically has minor surface blemishes on the skin and is known as russeting. These blemishes are natural and do not affect the pears flavor. In general selecting a pear, big plump pears are the most desirable.


Variations

Variety Appearance

Bartlett

Ripens to bright yellow. Aromatic, perfect for fresh eating. Very sweet and juicy. Excellent for canning or cooking.

Red Bartlett

Bright red skin when fully ripe. Much like the bartlett in taste. Excellent for snacking or as a garnish.

Seckel

Tiny pears with ultra sweet flavor, maroon and olive green in color. Excellent choice for snacking or as a garnish. No color change when ripened.

Anjou

Abundant juice and sweet flavor when ripe. They do not change color as they ripen.

Red Anjou

Much the same flavor and texture as green anjous. Remains maroon when ripe.

Bosc

Highly aromatic flavorful pear. Dense flesh makes it ideal for baking and cooking. They are brown and often russeting. They do not change color as they ripen

Comice

One of the sweetest, juiciest varieties, often are very large. An elegant dessert pear that’s excellent with cheese. Almost no color change when ripe.

Storing

Pears are picked mature but not ripe. They generally require additional ripening at home at room temperature. Pears ripen from the inside out and should not be kept unti soft on the outside. A ripe pear is firm yet yields slightly to gentle pressure at the stem end. Once ripe they are ready to eat, or can be refrigerated for later consumption.


Preparation

Pears are a good ingredient for stuffing, and work as a nice addition to many meats, as well as in fruit salads. Pears are very sweet and juicy making them a great out-of-hand snack. They can also be used for poaching or baking.


Nutrition Information


Pear, raw
Nutritional value per 100 g (3.5 oz)

Energy 60 kcal   240 kJ

Carbohydrates    

15.46 g

- Sugars  9.80 g

- Dietary fiber  3.1 g  

Fat

0 g

Protein

0.38 g

Thiamine (Vit. B1)  0.012 mg  

1%

Riboflavin (Vit. B2)  0.025 mg  

2%

Niacin (Vit. B3)  0.157 mg  

1%

Pantothenic acid (B5)  0.048 mg 

1%

Vitamin B6  0.028 mg

2%

Folate (Vit. B9)  7 μg 

2%

Vitamin C  4.2 mg

7%

Calcium  9 mg

1%

Iron  0.17 mg

1%

Magnesium  7 mg

2% 

Phosphorus  11 mg

2%

Potassium  119 mg  

3%

Zinc  0.10 mg

1%

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database