Pears are seldom tree ripened.  They are picked when they are mature, but still firm, allowing them to ripen in the market and at home.  Pears are primarily eaten fresh, but can be baked, sautéed, poached, or made into sauce, juice, jam, and jelly.

Selection:

• Small surface blemishes can be ignored.
• Do not purchase pears that are soft at the bottom.
• Tender areas near the stem can indicate ripe fruit.
• Fresh pears should be solid, and can be ripened at room temperature.
• Place pears out of direct sunlight in your car.
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• Ripen pears in two ways:
  • Ripen them at room temperature first, and then refrigerate them no longer than a day or two before eating.
  • OR – Refrigerate the pears until you are ready to ripen them (the cold will slow, but not stop the ripening process).  Remove the pears from the fridge a day or two before you plan to eat them.
• To speed up ripening – place pears in a paper bag and turn occasionally.
• Never store pears in a sealed plastic bag – the fruit will brown at the core.
• Wash before using.
• Coat peeled pears with lemon juice to keep from browning.
• Slightly unripe pears will hold their shape better for poaching or baking.
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• 1 medium pear contains only 98 calories and is rich in fiber.
• Pears are Sodium Free, Cholesterol Free and Saturated Fat Free.
• Whenever possible - Do Not Peel the Pear - Two-thirds of the fiber and most of the antioxidants are found in the peel.
• As the pear ripens – the starch converts to sugar and the fruit becomes sweeter, juicier, and softer.
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• Russetting, a brown speckling of the skin, is common on pears and may indicate superior flavor.
• Bartlett Pears are good for drying.
• Bosc Pears hold their shape well when cooked.
• Pears are always picked unripe – they are considered the “Plan Ahead” fruit.
• Pears turn even more mellow and creamy when cooked.
• Fruity, ripe, sweet fruit are better for sauce and puree.
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