Taste: Pears can vary in taste: from the buttery ambrosia of Concorde to the firm nuttiness of a Bosc to the crispy acid sweetness of Harrow Crisp.

Nutritional Info:

Choosing and Storing Pears

There are three secrets to smooth, juicy pears that aren’t mealy.

The first is not to ripen them on the tree. Pears have small deposits of lignin and cellulose distributed throughout the flesh that give poor quality pears grittiness like the fruit has been rolled in sand. Picking pears before fully ripe and allowing them to ripen off the tree in a cool, dark space, greatly improves the fruit’s texture.

The second secret is that pears rarely change color as they ripen, meaning there are no visual cues for when a pear is ripe. The exception is Bartlett, which changes from green to yellow as it ripens.  A pear is ripe when it smells sweet and is slightly soft around the stem.

The third secret is that the body of the pear should not feel soft – only the area around the stem. “Check the neck,” is a good way to remember this. Pears ripen from the inside out, so by the time the exterior feels soft most of the pear will be mealy and overripe.

Check out the different variety of pears we carry:

Abet

Bartlett

Bosc

Concord

Conference

D'anjou

Flemish

Harrow Crisp

Red Bartlett

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