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Healthy and Sustainable Food

Pears

DATES AVAILABLE:

New England: Mid-August through mid-October; Storage: 1-3 months
Mid-Atlantic: Mid-August through mid-October; Storage: 1-3 months

BRIEF DESCRIPTION:

Pears (Pyrus communis, Rosaceae) are a hardy fruit that grow on medium-sized trees that bear white flowers. The leaves are shiny, smooth and oval-shaped. Pears have a unique bell shape that can range from round to oval and some have knobby lobes at the base. They have juicy, grainy whitish or cream-colored flesh and skins that vary in color; they can be green, yellow, red, brown, pink, or a combination of these colors. Pears are among the few fruits that improve after picking as long as they are picked when mature but not ripe; fully-ripened pears tend to be mealy when picked from the tree.

VARIETIES:

A number of common pear varieties can be found at farmers’ markets. Bartlett pears are medium to large in size, have a light green to yellow skin and are very juicy; their sweetness makes them good for canning. Bosc pears are firm and crunchy with brown skin and are thought to be a good choice for cooking, particularly poaching, as their firmness helps retain shape. The Anjou pear is round and green while the Red Anjou has a reddish skin. Seckel pears are small with slightly thickened red and green skins and have a sweet, juicy taste. Clapp’s Favorite pear is a large variety with tougher skin. Colette pears have a rich flavor, firm flesh and greenish to reddish skin. They retain good flavor when canned. Moonglow pears have green skins with a reddish tint, are soft and juicy, and are good fresh and for canning. Comice pears are round, medium to large in size and have green-yellow skin with a red blush. Their flesh is smooth and juicy flesh and they are best eaten fresh.

USING PEARS:

When selecting pears at markets, look for those that are firm and free of blemishes or bruises, with intact stems. Pears are often consumed fresh. While delicious on their own, pears can be also be incorporated into various salads, smoothies, eaten with yogurt, and are often served with certain cheeses, nuts, or meats like bacon or prosciutto. When serving fresh sliced pears, it is helpful to add lemon juice or ascorbic acid to prevent browning. Pears can also be cooked (baked, poached, roasted, sautéed, grilled) and served, or included in sauces, salsas or chutneys and incorporated into various entrée dishes (with meats like poultry, pork, beef and game) as well as desserts.  Dessert dishes may consist of baked or poached pears with other sweet ingredients and/or other fruits and can include: tarts, mousses, charlottes, compotes, soufflés, ice cream and sorbets.  Pear jams and jellies can also be made, as can fermented pear juice.

NUTRITIONAL INFORMATION:

One medium-sized pear provides about 100 calories, is high in fiber, and is a good source of vitamins C and K. It also provides potassium and B vitamins in small amounts. As with the consumption of most fruits and vegetables, particularly those that are high in fiber like the pear, associated health benefits include lower risk of cardiovascular disease and cancer.

STORAGE:

General: After purchase, it is important to assess ripeness—a pear should yield to gentle pressure around the stem and at the base (apply pressure with your thumb to check). If ripe, pears can be consumed right away (after washing with cold water) or refrigerated to slow further ripening. Ripe pears can be kept in the refrigerator for up to 5 days. If not ripe, pears can be left out of the refrigerator to ripen at room temperature for a couple of days. To accelerate the process, place in a paper bag in a fruit bowl. Store unripe pears to be consumed fresh in the refrigerator for 3-4 weeks until ready to ripen.

Drying: Pears, especially Bartletts, are good for drying.

Canning: Pears can also be canned using a boiling water or pressure canner.