Pears, the fruit that bridges summer and winter, have begun edging out peaches and plums. With their many colors and flavors, the voluptuous fruit signals the change of seasons.
Satisfying Variety
Biting into a sweet, juicy pear brings a burst of pure autumn. Without question, pears are luscious and satisfying. The beauty of pears is more than just skin-deep. There are many kinds of pears, and an increasing variety of pears are available at everyday grocery stores.
Nutrition Facts
Pears have a refreshing, sweet flavor but are relatively low in calories. A medium-sized pear contains about 100 calories or less, depending on the variety. One pear-half canned in the juice has about 40 calories; in a heavy syrup, about 60.
The fruit also inspires nutritionists, who value pears for their good source of vitamin C and potassium and contain natural antioxidants. And they contain no fat, cholesterol, or sodium. Pears contain a mix of both soluble and insoluble fiber, offering a total of 6 grams of fiber in just one medium-size pear. That makes pears one of the top food choices for fiber. Just one pear each day gets you well on your way!
Popular Varieties
Since there are many pears to choose from, the one you buy will depend upon what you’re going to do with them.
- Anjou – Sweet, juicy, firm with a mealy texture, these don’t change color when they ripen. Best eaten fresh or poached. Not good in pies.
- Asian – Firm, crunchy, and juicy with an apple-pear flavor. Good fresh or baked.
- Bartlett – The most common pear, this is a sweet and juicy fruit with a green skin that ripens to yellow, sometimes with a blush of red. Best for eating.
- Bosc – A winter pear with a yellow-brown matte skin and creamy white flesh that is crisp with a sweet flavor. It is ideal for cooking and baking, as well as for eating fresh.
- Comice – Many consider this the best-eating pear with a smooth (less grainy) and sweet flesh. Best for eating. Not good cooked.
- Seckel – The smallest of the most common pears, their super-sweet, spicy flesh can be grainy. Good for cooking and made into jams/preserves.
Ripen After Picking
Unlike most fruits, pears must be picked from the tree before they ripen for the best flavor and texture. If left to ripen on the tree, pears become coarse and gritty.
Choosing Pears
Buy pears that are fairly firm but not hard. Choose pears that don’t have bruises or cuts and with stems that are in place. Some pears are wrapped in paper, which protects the pears and helps keep them unblemished. Color is not always an indication of ripeness. The green skin of Bartlett pears will be yellow when they ripen, but most other types of pears do not change appearance when ripening. Undersized fruit that’s not mature may shrink or shrivel during storage.
Ripening and Storage
To ripen pears, put them in a punctured paper bag or covered fruit bowl at room temperature, away from sunlight, until the fruit is aromatic and gives slightly when the stem end is pressed with your thumb. Dampen a small sponge or some cotton balls and tuck them in the bag to provide humid conditions for storage and to prevent shriveling. However, beware: pears ripen very quickly, so check daily! Overripe pears are pulpy and the flesh will be mealy. Once ripe, either eat immediately or store in the refrigerator. The cold air slows further ripening. Pears stay fresh in the refrigerator for three to five days.
Versatility
Pears work in any course, from appetizers and salads right through entrees and, of course, dessert. Popular cooking methods include poaching and baking. Pears shine in baked goods like tarts, pies, and cakes, as well as in jams, preserves, and chutneys. In addition, because they are related to apples, it’s generally understood that if a recipe calls for apples, pears can be substituted. Spices like cinnamon, nutmeg, and ginger complement the fruit in both edible and drinkable recipes.
Tips
If the recipe isn’t specific, you can figure out which pear would work best with this easy guide:
- All pears can be enjoyed raw.
- When cooking, Bosc pears keep their shape best, but Anjou pears are a good option, too. Sometimes, you want pears to fall apart when you cook them, such as pear sauce or pear butter. In this case, it is the Bartlett pear that you must use. A mix of Bartlett and Bosc in a pie can be lovely – with the Bosc pears holding their shape as they’re surrounded by a Bartlett-pear sauce.
Peel Before Cooking
Pears can be left unpeeled for eating fresh, but be sure to peel them before cooking. Although the peel is edible, some fruits may have tough skins with a slightly bitter flavor that is accentuated when cooked. Prevent premature browning by dipping cut pears in water mixed with a little lemon juice or vinegar. This does not work for Asian pears.
A favorite fall and winter fruit (available year-round), pears are enjoyed for their juicy, sweet flavor and tender texture. Incorporate the season’s harvest of pears into your meals.
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
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