Pears are simply luscious and have been cultivated and enjoyed for about 7,000 years. They are not as popular in the U.S. as in some other countries, but they made the Food and Drug Administration's “Fresh Fruit Poster.” While they are not yet on the top five favorite fruits list like their botanical cousin, the apple, the pear fan club continues to gain ground.
Pear Information and History
There are about 5000 varieties worldwide, but the U.S. has fewer than a dozen commercially grown varieties. Oregon and Washington grow 84% of U.S. pears, and that industry got underway when pioneers planted the seeds they toted up the Lewis and Clark Trail.
Pears are a bit quirky. They ripen better off the tree than on it. They ripen from the inside out. Some varieties have a crunchy texture when ripe and others are soft. Most varieties barely change color as they ripen, and most are overripe if they feel soft when squeezed in the middle or at the base. Hint: When the stem end of the pear gives with gentle pressure, it is ripe.
Pears are available August through May, but have a strong autumn and winter association. Barbara Kafka, a best-selling cookbook author, wrote in the January 20, 1999, New York Times article “Dressing Pears for a Dinner Party,” that a pear in winter has “more talent than it gets credit for” as it stays crisp, while apples can be losing their crunch.
Pears can be put into fruit or green salads, eaten out of hand, baked, grilled, and made into jams, compotes, and chutneys. They flavor liqueurs and are made into juice. Steven Raichlen, a grilling guru, even smokes them! The USA Pears organization asserts they can be substituted in any apple recipe. Buying pears ahead of time is advised ,and they should be stored at room temperature until ripe. Once ripe, they should be refrigerated, but will still go downhill fast.
Most people’s taste buds are especially happy when pears are combined with chocolate, port or sherry wine, and nuts like almonds and pecans. Pear descriptions in food articles often hype a given variety as “a good dessert pear,” meaning it is a good pear to eat raw in a postprandial course. In this venue, depending on the country and era, it would be served with cheeses such Stilton, Gorgonzola, Brie, Parmesan, Pecorino Romano, or Chèvre.
Pear Nutrition
A medium pear has about 100 calories, provides about 10% of the daily requirement of Vitamin C, 24% of the fiber, 9% of the total carbohydrate, and 190% of potassium. A full nutritional breakdown of pears can be found in the in the USDA National Nutrient Database.
Pear Varieties and Their Eating and Cooking Qualities
Just as it is important to select the right apple for a given dish, so is selecting the right pear. It would not do to make a dessert that turns to mush, or serve a fresh pear that disappoints. The list below will help determine the best for the purpose at hand. Color variants were not included on the list, as the variants generally have the same characteristics of their counterparts.
- Anjou – An all-purpose pear with dense flesh. Juicy when ripe and holds up well when cooked. Good for snacking and salads.
- Bartlett – This pear changes color and texture as it ripens, going from green to yellow and hard to soft. Known as the canning pear, it makes great chutneys and preserves. Better to use another variety in pastries or other cooked desserts. Good served fresh with cheese or in salads.
- Bosc – A super cooking pear that holds its shape beautifully. OK for eating if a firm texture is preferred. A Bosc’s skin has“russeting,” i.e., natural brownish, roughened areas.
- Comice – Has been called the “queen of dessert pears.” Great with blue cheeses and soft-ripening cheeses like Brie. Very juicy. Not good for cooking.
- Concorde - An all-purpose pear with dense flesh that holds up well in cooking. Does not turn brown as fast as other fruits, making them really suitable for salads and cheese plates.
- Forelle – A small, sweet, firm, variety that changes color from green to yellow when ripening. It has red “freckles” called lenticles that are part of its charm. Good for snacking and salads. Not recommended for cooking. Can take a long time to ripen.
- Seckel – Snack-sized, crunchy and ultra-sweet. While they may cook up fine, their small size can makes them difficult to deal with, unless poached whole and added to a compote.
- Starkrimson – Great for salads or a sumptuous, colorful accent on food platters.
- Asian Pear - Sometimes called an “apple pear,” it looks like an apple, and ripens on the tree like an apple, but it is a true pear. It does not turn brown after peeling. Good for eating fresh and in salads. Not recommended for cooking.
Sources:
Davidson, Alan. The Oxford Companion to Food. New York: Oxford University Press, 1999.
Herbst, Sharon Tyler. Food Lover’s Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms, 3rd Ed., New York: Barron’s Educational Series, Inc, 2001.
Raichlen, Steven. How to Grill: the Complete Illustrated Book of Barbeque Techniques. New York: Workman Publishing Company, 2001.
Rombauer, Irma S., Marion Rombauer Becker; and Ethan Becker. Joy of Cooking. New York: Scribner, 2006.
USA Pears: www.usapears.org
Rainier Fruit Company: www.rainierfruit.com
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