A ripe pear is one of nature&#;s triumphs! Pears can be divided into two simple categories: European and Asian.
The European pear is what we typically think of as a smooth-skinned fruit with gentle bumps and curves in that typical bottom-heavy shape. Asian pears are yellowish-tan in color and shaped more like apples, with a completely different texture and taste.
When selecting pears, look for firm or hard, unripe pears with no bruises or cuts and with stems that are in place. The pear is one of the few fruits that does not ripen on the tree. The pear is harvested when it is mature but not yet ripe. How you store your pears, all depends on ripeness. If the pear is kept at room temperature, it slowly reaches a sweet and succulent maturity as it ripens from the inside out.
Not all pears ripen at the same speed. How do you know when it&#;s ripened to sweet, juicy pear perfection? According to the Oregon State University Extension, Bartlett pears change color (from green to yellow) as they ripen, but other varieties don&#;t show any color change. Bartlett pears ripen in four to five days, while Bosc and Comice pears need five to seven days to reach peak ripeness.
The best way to judge ripeness for non-Bartlett varieties is to Check the Neck&#;: Apply gentle pressure to the neck or stem end of the pear with your thumb. If this &#;sweet spot&#; yields to pressure, it is ripe and ready to eat! Check the neck of your pears daily for ripeness. To hasten the ripening process, place underripe pears in a paper bag at room temperature with other ripening fruit like bananas and apples, which naturally give off ethylene and will help speed up the ripening process. Ripened pears can be used at once or refrigerated for up to five days until you want to use them.
Pears pack a nutritional punch! A medium-sized pear is a nutrient-dense food that contains only 100 calories and is fat-free. It provides 6 grams of fiber, which is about 24% of the Daily Value, and can help you feel satisfied longer between meals and snacks. A pear has about 10% of your Daily Value of Vitamin C. Since vitamins and minerals are just underneath the skin, pears should be eaten whole along with their skin to get maximum benefits.
Thoroughly wash pears immediately prior to eating or preparation, even if you plan to peel them. Under cold running water, gently scrub the exterior of the pear, taking extra care to cleanse the indentations near the stem and at the bottom of the pear. Washing the entire exterior of the pear will help to eliminate dirt, bacteria, and residues that may be found on the fruit&#;s surface.
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While pears are all sweet and juicy, distinctions define the varieties:
Anjou pears come in colors from light green to yellow-green to fiery red. Anjou pears, with their squat shape, are firm and have a mealy texture. They are juicy with a sweet-spicy flavor. Anjou pears do not change color upon ripening. Eat fresh, and use in salads and desserts.
Asian pears have a round shape, similar to an apple, with a thin, yellow-green skin color that turns golden when ripe. Their flesh is crisp, sweet, and very juicy with a floral aroma. This pear variety has an apple-pear flavor. Asian pears are sold ripe because they will not continue to ripen after harvest. So, store them in the refrigerator if you do not plan to consume them immediately. These pears are best eaten raw, in salads, or paired with cheeses.
Bartletts are the most common pear in markets. They have a true &#;pear&#; shape with pale green skin that changes to golden yellow when ripe. They can also be red. The flesh is sweet, smooth, and buttery, with a distinctive full-bodied &#;pear&#; flavor. Bartletts are softer than other varieties, so they are best eaten raw or used for canning, fruit butter, chutney, and jam.
Bosc pears have a slender shape with a longer top and long, thin stem. They have a tan-gold color. Their flesh is firm, crisp, and spicy-sweet with a honey aroma. Bosc pears have a subtle nutty flavor and buttery texture. Bosc pears hold their shape well and are best for poaching, grilling, and baking.
Comice pears are short and squat with a greenish-yellow color and red blush when ripe. Their sweet, juicy flesh and velvety texture make them best for eating fresh. Comice pears do not hold up well in baked goods but are better suited for sauces, fruit butter, salads, or paired with cheeses.
D&#;Anjou pears are egg-shaped with a green skin color and only slightly change color as they ripen. Their flesh is dense and sweet, and it has a &#;clean&#; mild taste. Since they hold their shape, these pears are best for baking, poaching, grilling, and baking.
Forelle pears are small with a bell shape. These green pears turn a golden yellow with a red blush when ripe. Sweet, juicy, and delicate honey flavored Forelle pears are great eaten fresh and used in salads and desserts.
Seckel pears are petite red or red and green pears with a teardrop shape. These tiny pears have a super-sweet flavor that makes them superb for snacking or using in appetizers and desserts. Their dense flesh easily lends them to roasting and poaching or use raw in salads and cheese plates.
There are numerous ways to enjoy pears, aside from just eating them raw. Add sliced, chopped, grated, or pureed pears to soups, salads, salsas, smoothies, roasted vegetables, curries, stir-fries, pork, poultry, roasts, pancake, muffin, or loaf batter.
The flesh of cut or peeled pears will eventually brown from the natural oxidation process. To keep your pears looking appetizing and to prevent browning, dip them in a mild solution of 50% water and 50% lemon juice!
It&#;s a fabulous time of year for pears! Another wonderful autumn treat, pears come in a range of flavors and textures and can be enjoyed in many different ways.
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
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