Pears are coming into season, and it can’t be soon enough for me. I love the taste of fresh ripe pears from local growers.
Did you know that there are over 3,000 varieties of pears? I had no idea.
Of the 3,000 varieties. There are six that reign supreme.
1. The Bartlett Pear- This is one of the most popular buttery yellow variety and is delicious when eaten raw, but falls apart when being cooked.
2. The Forelle Pear- A perfect snack sized pear that is freckled, sweet, crisp.
3. The Comice Pear- Juicy and sweet, this speckled fruit is best eated fresh {great with blue cheese}
4. The Bosc Pear- Has a thick brown shiny skin with a nice crisp flesh that makes for an elegant dessert or baking pear.
5. The Packham Pear- Fragrant when ripe, this sweet juicy variety is perfect for eating out of hand.
6. The Green Anjou Pear- This pear has a hint of citrus which makes this pear a great salad topper, or nice on your morning oatmeal.
Picking the perfect Pear
Pears are a delicate fruit and bruise easily, that is why growers will ship them firm and unripe to supermarkets. When searching for the best pear, look for the unblemished skins and intact stems. To ripen the pears once you bring them home, set them on your counter for 3 to 5 days. And, to speed up the process, place them in a brown paper back. Gently press your thumb near the stems, when they are slightly soft, they are ripe! If you can’t eat them right away, then it is best to store them in the refrigerator for up to 5 day.
Here’s a few great pear recipes:
