Pears

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Pears
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* nutrition facts

There is nothing quite like the delicate, almost fragile, flavor of a fresh pear. A uniquely pleasurable fruit, pears make a delightful culinary combination with cheese and wine, and their demure yet elegant flavor, while enchanting on its own, is peerless in desserts.

Pears come in two types: European and Asian. Though they have a vaguely similar taste, they are distinct in every other way. European pears are ripened off the tree while Asian pears are left on the tree until ripe. Asian pears are shaped more like apples, while European pears have the familiar oval pear shape with a large rounded bottom half and a narrower top. European pears have a soft, smooth texture when ripe, yet Asian pears are crisp. Regardless of type, pears are a seasonal treasure that has gladdened taste buds for thousands of years.

One medium pear contains about 100 calories and is a good source of dietary fiber, particularly if unpeeled. Pears also contain significant amounts of vitamin C and potassium.
Pears
European Pears

In his epic, The Odyssey, Homer said that pears were gifts from the gods. They've been cultivated for millennia and, like their cousin the apple, the European pear is no longer found in the wild, having been hybridized at some unknown point in the distant past. Pears were a valuable commodity to ancient traders and their interesting, delectable shape and color gave them prominence in numerous still lifes and other paintings from the Renaissance onwards.

During the 17th and 18th centuries, there was a surge of interest in the propagation of pears in Western Europe — primarily France and Belgium. Pears made their way to the United States with colonists but the early establishment of pear orchards on the eastern seaboard was defeated by fire blight, and the disease suppresses production in that area to this day. Fortunately, pears eventually made their way to the Pacific Northwest, which today supplies well over 90% of the North American commercial crop. These pears are little changed from those propagated in Europe for their exquisite flavor, smooth texture and long storage life.

European Pear Varieties
Each of these varieties is distinctive, not only in flavor and texture, but in ripening characteristics and color.

Anjou
Available in green and red varieties, October through May. Anjou pears do not change color as they ripen so check them often to prevent spoilage. They are squat and oval with a mild, slightly tannic flavor.

Bartlett
Available August through January in both yellow and red varieties, Bartlett pears are large, aromatic, sweet and juicy. They turn from green to yellow (or red) as they ripen and are excellent for fresh eating, canning or cooking. Bartletts are the only variety available dried.

Bosc
Available September through April, Bosc pears are highly aromatic with a firm, crisp texture. Their dense flesh makes them ideal for baking or poaching. Brown or russet in color with an elegant tapering neck, they do not change color as they ripen.

Comice
The sweetest and most flavorful pear, available September through February. They can be quite large and have a stubby, thick-necked shape with color that ranges from dull green to a red/yellow blush with very little color change when ripe. An elegant dessert pear and excellent companion to cheese.


Concorde
A relative newcomer to the United States, Concorde pears are available from October through December. Their flesh is dense, crisp and sweet with a hint of vanilla and their elegant shape is similar to Bosc. Its resistance to browning (oxidation) when cut makes it ideal for salads and it retains its shape and flavor when baked. Their color change during ripening is very slight, remaining green with undertones of yellow.

Forelle
Available September through February, Forelle pears are small, sweet and juicy. Deep yellow color with speckling that turns crimson when ripe.

Seckel
The smallest pear and very sweet with a pleasant, spicy flavor, Seckels are available September through February. Maroon and olive green, they do not change color when ripe. Seckels are a good choice for snacks out-of-hand, as a garnish or for pickling.

European pears ripen best off the tree so are harvested when mature but unripe. As noted above, some varieties change color during ripening and some do not. For those that do not, the best way to check for ripeness is to do the "neck check," which entails pressing gently at the base of the stem with your thumb. If the flesh yields to gentle pressure, it is ripe and ready to eat.

Asian Pears

Though little is known of their early cultivation, it is certain that Asian pears were domesticated in China and eventually carried to Japan, Korea and Taiwan. In Japan, the earliest documentation dates from the late 7th century, CE. In their early history, pears were evidently a delicacy reserved for nobles and royalty.

Seeds were brought to California during the Gold Rush of the early 1850's, a period of massive Chinese immigration to North America. California and Oregon remain the primary production areas in the U.S.

Though a true pear, Asian pears are distinct from European pears and trying to define their flavor is an exercise in subjectivity, with some declaring that they taste a like European pears — only milder and less sweet — and others saying they taste more like apples. Known by several different names, including apple pear, sand pear, salad pear, Chinese pear, Japanese pear and Nashi (Japanese for pear), they are different from European pears in shape, texture and ripening process. Asian pears are more round, like apples, have a crisp and crunchy texture, and ripen fully on the tree.

Asian Pear Varieties
There are approximately 20 varieties being cultivated in the Western United States and perhaps three or four times that many across Asia. Asian pears are not as well established in the U.S. as European pears, so availability of some varieties may be limited. Asian pears can be divided into three basic types: round or flattened fruit with green to yellow skin; round or flattened fruit with bronze-colored skin; and pear-shaped fruit with green or russet skin.

20th Century (Nijisseki)
The best flavored and most popular Asian pear, originating in Japan in the very early years of the 20th century. The fruit is round, with delicate yellow skin. Available in mid to late August and will keep up to five months.

Chojuro
Available in late August, slightly flattened in shape with brown to orange skin and a firm texture. Not as juicy as other varieties, it will keep up to four months.

Hosui
This large, sweet and juicy pear is available in late August. It has a golden bronze-colored skin and will keep for up to six weeks.

Kikusui
Yellow-green with a slightly flattened shape, this medium-sized fruit has good flavor and will store for up to five months.

Kosui
This small, flat-shaped fruit has a bronze to russet color. Quite sweet with a tender skin. Will keep for two to three months.


Niitaka
Very large fruit with a firm texture and brown to russet skin. Available in mid September.

Shinseiki
Available in late July or early August. The fruit is round, yellow-skinned and quite firm with a sweet-tart flavor. Stores well for up to three months.

Shinko
Large fruit with a round to slightly flattened shape and bronze to russet skin. Excellent flavor and stores well for up to two months. Available in mid September.

Shinsui
Medium-sized brown fruit available in late July.

Ya Li
A pear-shaped Chinese cultivar with green skin. Available in early September and will keep for up to five months. Sweet with a mild flavor.
Ripening and Storage

Fruit, whether European or Asian, should be nicely colored and without bruises. European pears, like bananas, ripen off the tree. This means that in nearly all cases, this type of pear must ripen in your kitchen. You may occasionally find ripe European pears of good quality in the store. If so, handle with great care to prevent bruising and plan on eating them soon. Bear in mind that some varieties do not develop full color until ripe and some do not change color while ripening. Avoid pears that are shriveled at the stem end or are soft on the bottom.

Asian pears are very firm compared to European varieties, more like the large apples they sometimes resemble.

Asian Pears
Because Asian pears ripen on the tree, they are ripe and ready to eat when you buy them. Best eaten cold and crisp, keep them refrigerated and humidified in a loosely closed plastic bag. Most varieties will keep as long as three months and some like 20th Century, as long as five, but they tend to acquire a wine-like flavor if kept too long.

Large fruits can be cut in half and refrigerated in plastic wrap. The flesh of Asian pears does not brown as readily as that of European pears. Some varieties develop internal discoloration, but this is caused by excess sugar, not oxidation. Though not attractive, it does not affect flavor.


European Pears
European pears ripen best at room temperature. Keep them in a fruit bowl or in a loosely closed paper sack and check for ripeness daily by pressing gently near the stem with your thumb. If the flesh yields, the pear is ready to eat. Early season varieties will ripen in 1 to 4 days, whereas late season varieties can take up to a week.

Ripening can be delayed by refrigerating and humidifying (keep in a loosely closed plastic bag). When ripe, consume promptly or refrigerate for a day or two. Lengthy refrigeration when fully ripe will make them mealy. Over-ripe pears can be used in sauces and smoothies or as a thickening agent in stews and soups.

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