Fall
& Winter are the best times to enjoy pears here in the Northern
hemisphere. For the next few weeks we will have a plethora of pears
available for you to try - find your favorite! Pears are delicious,
easy, & nutritious snacks. They also pair wonderfully with
cheese. Many varieties hold up well to cooking, as well. Try them in
salads, fruit trays, & with yogurt; in muffins, breads, pies,
cakes, bread puddings, & tarts; can them in chunks or as sauce; or
juice them!
Pears
are one of the few fruits that do not ripen properly on the tree. Thus
they are always picked green & allowed to ripen in storage. To
ripen, store pears at room temperature in a fruit bowl or paper bag.
Check for ripeness daily by pressing gently against the stem end. A
slight give indicates ripeness. Do not wait until the middle of the
pear is soft!! After a pear is ripe, store in the refrigerator in a
plastic bag.
Local pear varieties
- Asian—originally
from China & Japan. Look & taste more like an apple than a
pear. Crisp, juicy, coarsely grained texture & aromatic, mildly
sweet flavor. Slow brown when cut.
- Bartlett—the
classic & most popular dessert pear. Fine, creamy textured, juicy,
& sweet. Best choice for canning. Holds shape when cooked.
Changes color to as they ripen.
- Bosc—Dense, grainy, aromatic flesh is the best for cooking.
- Comice—one of the juiciest & sweetest pears. Dessert; great with cheese.
- Concorde—of Comice parentage; dense, smooth flesh holds shape when cooked. Slow to brown when cut.
- d’Anjou—juicy & sweet, fine texture. Stays green when ripe.
- Luscious—the Name says it all! Super sweet, juicy, slightly grainy flesh is nothing short of Luscious! Color changes as it ripens. LOCAL!!!
- Red Bartlett—similar to green Bartlett’s, only prettier
- Red d’Anjou—similar to green d’Anjou’s, only prettier.
- Seckel—the smallest & sweetest of the pears. Candy!
- Starkrimson—beautiful deep red skin. Flesh similar to a Bartlett, juicy, smooth, & sweet
- Tosca—a new dessert variety from Europe, sweet & aromatic.