Pears are one of the world’s oldest farmed fruits. They were first introduced to the Pacific Northwest by pioneers following the path of Lewis and Clark, and Washington’s fresh pear production has grown to be the largest in the United States. The combination of the state’s volcanic soils and mountain snowmelt provides the nutrients essential to the growth of this sweet, delicious fruit.
There are three basic pear types: European or French (such as Bartlett, Bosc, d’Anjou, Comice, concorde, seckel, and forelle), Asian (also known as “apple pears”), and various Oriental hybrid varieties.
This article focuses exclusively on the European or French varieties commonly found in our local orchards and markets.
Not widely known is the fact that pears are one of the few fruits that are harvested at maturity but not when ripe. Pears do not ripen on the tree. Instead, pears ripen from the inside out after harvest.
Select pears that are firm and free of nicks and bruises. Several varieties have naturally occurring brown or spots (called russeting), which is normal. These brown spots or areas do not require removal before eating.
While the Bartlett variety’s skin color changes from green to yellow when ripening, other varieties’ skin color does not. Ripeness of non-Bartlett varieties is determined by gentling pressing near the stem of the pear with your thumb. If the fruit “gives” with gentle pressure, it is ripe and ready to eat. This process is called “Checking the Stem.”
To ripen pears, leave at room temperature. Do not store an unripe pear in the refrigerator. To speed ripening, place near or in a brown paper bag with other ripening fruit (such as bananas or apples). “Check the Neck” daily for ripeness. When ripe, prepare the pears immediately or store in the refrigerator for up to five days. The refrigerator temperature (35 to 45 degrees) slows the rate of ripening but does not stop the ripening process completely.
Wash the pear immediately before using in cool running water. Briskly rub the surface of the fruit with your hands or a soft brush with specific focus on the stem and blossom ends to ensure removal of any debris or microorganisms on the fruit surface. Wash even if you are planning on peeling the fruit.
Pears are wonderful fresh, but they can also be used in many kinds of recipes such as salads, soups, or smoothies. Use the variety of pear recommended by a recipe. For heated applications such as roasting, baking, poaching, or grilling, the firmer varieties such as Bosc, Anjou, or concorde are suggested. Bartlett, red Bartlett, Starkrimson, and Comice are best enjoyed uncooked. These varieties may lose flavor and textural consistency when heated.
For fresh preparations, to prevent browning of the pear surface from exposure to air, brush or dip the cut surface in a lemon water (50 percent lemon/50 percent water) solution or fruit juice containing high levels of Vitamin C. An alternative is to lightly poach the pears (often suggested when being used in salads).
For additional variety, pears can be directly substituted for apples in any recipe.
One pound of pears equals 4 medium (100 calories each) or 2 cups sliced or cooked fruit. One pound of dehydrated pears equals 2¾ cups dried or 5½ cups cooked fruit.
If preserving pears for future enjoyment, please remember to use a tested, approved recipe and procedure to insure food safety and best product quality.
For information and free down loadable “how to” publications on canning, fruit spreads, pickling, freezing, and dehydrating, visit the WSU website ext100.wsu.edu/clark/?p=1134..
Leigh Rosenberger is a WSU Clark County Extension master food preserver. For more information, call the Master Food Preserver hotline at 360-697-6060, ext. 5366, or visit clark.wsu.edu.
