The buttery, silky, sweet and juicy, delicate melt-in-your-mouth nature of pears make them luscious treats to enjoy almost year round. Unlike their relative the apple, they can be tricky to pick and properly ripen to perfection.  However, when you bite into one that has ripened just perfectly it is hard to stop at one pear.  I am always befuddled when I bite into a pear that feels just right but is gritty and mushy. Who knew there was so much to know about pears? Armed with pear knowledge, enjoying this delectable fruit all season long is a sure thing.

 Interestingly, pears are one of the few fruits that are better if they are picked from the tree when they are still slightly immature. While apples are nibble-ready right from the tree, the pear must undergo certain processes before it can deliver its full splendor. Commercial growers harvest their pears at just the right maturity and take them to the cooler.  Part of the ripening process is to cool them down to about 30 degrees.  Since we know the freezing point is 32 degrees this seems like pear murder!  But actually, without the chilling process, even a perfectly picked pear will fail to ripen. Each pear needs a different cooling schedule for the ideal fruit outcome. Bartlett pears are only cooled for a day or two, but winter pears like Anjou, Bosc and Comice need 2-6 weeks to help them reach their greatness. While fascinating, there isn’t really anything you can do to affect this part of the process, unless you have pear trees of your own. But after you choose your favorite pear at the market, there are steps you can take to ensure you get the most for your taste buds.

 Once you arrive home with your pear treasure, you must watch it closely.  Seriously.  The window of just “rightness” is narrow.  Between too hard and too soft lies the splendid pear.  It is important to note that pears ripen from the inside outwards. So if a pear is soft all over, it is most likely past its prime and overly ripe. To check for the ready-to-eat pear, gently apply pressure at the stem end. If it yields slightly, then it is good to go. If it needs more than a gentle push, then give it another day.

There is a way to speed up the ripening process though. Put the pear in a paper bag with a ripe banana or apple. Ethylene gas is a ripening hormone that is produced inside fruit as ripening begins.  Pairing the pear close to large quantities of ethylene gas allows the pear to soak it up and kick start its own production of the ripening gas.  

 There are over 3,000 varieties of pears grown worldwide. That is a lot of pears to taste in a lifetime, so here is a quick review of the ones commonly found in the produce section of the grocery store. Anjou pears are mild in flavor, firm in texture yet still sweet and juicy. Found in red or green, they are harvested October through May.  Bartlett pears are super juicy so they are great raw but often fall apart when cooked.  They are harvested July through October and are the only pear that change from green to yellow as they ripen. Bosc pears have a crunchy yet tender flesh with a sweet spiced flavor. Their warm cinnamon brown skin makes them stand out during their September through April harvest time. Comice pears are a favorite in holiday gift boxes, although they are available September through March.   Because they are among the sweetest and juiciest with a silky soft texture they are best enjoyed in their raw form to get the best juice-down-your-face experience.  Yum!

 How do you eat your pear? I enjoy mine huddled over the sink typically with one or two other pear lovers. Because once the plentiful juice is spotted running down your chin by a passerby, they simply cannot resist the temptation to pick up a perfect pear and join you.  And really, why should they?  Full of fiber, Vitamin C and potassium, pears are packed with nutritious, juicy flavor.  Pick a perfect pear today and savor it your favorite way.

 

Crumpacker is a registered dietitian and owner of Go Nutritious.  For some perfect pear recipes visit her at gonuturitious.com.