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FALL/WINTER FRUIT
Description:
Pears are a medium-sized fruit with a wide bottom and a narrow top. They are picked when they are almost ripe and become more sweet as they ripen off the tree.
Anjou: an egg-shaped fruit with a sweet, juicy and mellow flavor. The skin can be pale green or red and they do not change color as they ripen. This is a firm fruit and makes it a good choice for both eating and cooking. Bartlett: one of the best eating pears, it is juicy and has a smooth texture. The skin color starts out green and ripens to yellow. Bosc: considered a winter pear, this fruit has a wide bottom and a long tapered neck and has a yellow-brown skin, which does not change as it ripens. The flesh is cream colored with a sweet and spicy flavor and crisp texture. It is good for baking and cooking. Comice: this variety is rather fat looking with a yellowish-green base color and a reddish blush over the base. It is a good choice for eating because the flesh is both smooth and sweet . Selecting: When selecting, choose firm fruit with vibrant color. Be sure to avoid any with bruising or blemishes. Storing and Handling: When storing, if not fully ripe, place in a cool place and set fruit on their bottoms. It should be be handled gently as it bruises quite easily. The riper it becomes the easier it will bruise due to the softening of the fruit. When ripe, they are very fragrant and the flesh will yield under gentle pressure at the stem. When fully ripe, store in the refrigerator for 2-3 days at most. Wash thoroughly but gently under cool running water. Peeling is not necessary if you are eating it raw. If cooking, carefully peel with a knife or a vegetable peeler. After peeling, place in a bowl of cool water with a little lemon juice added to prevent discoloration. Serving Suggestions: Raw: wash and cut, if desired, and enjoy.
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Preparation:
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Salads: This fruit makes a fresh and juicy addition to any salad. Just wash and cut as desired and add to your salad. A simple salad can be made by combining cut up pear with assorted salad greens, some blue cheese and chopped walnuts.
Poaching: Add peeled pears to hot liquid flavored with citrus peel, fruit juice or spices. Simmer, covered, until the fruit is soft and tender and appears transparent. Baste occasionally as they simmer.
Snacks: For a simple snack just combine washed and sliced pears with slices or chunks of cheese. Some good cheese choices are stilton, brie and parmigano-reggiano.
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Seasonings and Foods to use: allspice, cheese, chocolate, cinnamon, duck, honey, pork, poultry, rosemary, vanilla, white wine
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Quick Salad – Pear Recipes:
Pear Crunch Salsa
Return from Pears to Fall Produce Guide
