Healthy Pear Recipes
- Arugula & Pear Salad
- Caramelized Pear Bread Pudding
- Crunchy Pear & Celery Salad
- Curried Pear Chicken
- Maple Nut & Pear Scones
- Pear & Red Onion Gratin
- Pear Risotto with Prosciutto & Fried Sage Leaves
- Pork Chops with Pear & Ginger Sauce
- Riesling Baked Pears
- Roasted Pear-Butternut Soup with Crumbled Stilton
- Roasted Pears with Brie & Pistachios
What you get
A single pear has a significant amount of soluble fiber (about 5 grams) and is a source of anthocyanidins, a potent antioxidant, and potassium.
- Shopping Tips
- There are a variety of pears to choose from in most grocery stores and each variety has its season.
- Bartlett: Smooth, juicy flesh, excellent for canning, poaching or eating plain. The skin turns bright yellow when ripe. Peak season: August-January.
- Red Bartlett: Similar to the regular Bartlett, but turns bright red when ripe. Adds color to salads, also great cooked. Peak season: August-January.
- Anjou: Spicy taste with smooth, white flesh. Best enjoyed fresh. Peak season: October-June.
- Bosc: Distinguished by its long, tapered neck, slim stem and golden brown skin. Has dense, aromatic flesh with a buttery texture. Great for poaching, roasting, broiling and grilling. Peak season: September-April.
- Red Anjou: Spicy taste with smooth flesh. Eat fresh or use it in baking. Peak season: October-May.
- Storage Tips
- Let pears sit at room temperature, near other ripening fruit or in a brown bag with a ripe banana (which stimulates ripening).
- Most pears don’t significantly change in color when ripe, so go by touch: ripe pears are soft when gently pressed near the stem.
- Store ripe pears in the coldest part of the refrigerator to prevent overripening.
The poet Homer considers pears to be “gifts of the gods” in The Odyssey.
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