Fall Ingredient Essentials: Pears

We love them for being crisp, sweet, and juicy, but pears have a lot more going on than their addictive taste. Whether its Bartlett, Bosc, Anjou, or Concord, to name a few, pears pack a nutritional punch that starts with their skin. Full of antioxidants, phytonutrients, and half of the fruits fiber, it’s important to enjoy your pear skin and all. Pears are also rich in Vitamin C, Vitamin K, and potassium. At about 100 calories per medium sized pear, it’s no wonder they’re one of the most popular fruits in the world and in our Latin kitchen!

How do I pick the best pears?

Going to pick up some pears at your local farmers market? Pears come in a variety of colors and sizes. To pick a ripe pear first go by feel. Choose pears that are firm with no soft spots. Pay no mind to sealed scratches or dents. Skip fruits that feel mushy and have spots where the skin is broken or the flesh is oozing out as these pears are overly ripe.

If you plan to harvest your own pears from a local farm or co-op the same rules apply. Look for firm pears that have a little give when lightly squeezed, with no soft spots or cuts through the skin. Ripe pears are fragrant, but most pears are picked before the height of ripeness to discourage insect interference. Once you’ve found a pear you like, twist or roll it to make the stem break free from the tree. If it separates, it is ready to pick. If not, keep looking for your pear charming!

What can I make with pears?

Pears are versatile and are great for more than just munching. Pears can be canned, made into jams, jellies, and butters. Cakes, tarts, pies, muffins, and sweet breads enhance a pears sweetness, while savory dishes like steak with pear chimichurri and spicy bourbon roasted pears bring out its delicate flavor. The sky is the limit with pears, both when they are firm and ripe. And if you run out of ideas you could always just enjoy a pear one bite at at time.

Prep involves a simple rinse and dry. Just core, then slice and dice as you please. Storage really depends on how long you want your pears to stick around. To ripen in a few days simply leave your pears on the counter. In the fridge, your pears will stay fresh for up to 3 weeks. To freeze, wash and dry pears then core and slice. Toss every 2 cups of pears in 2 tablespoons lemon juice and coat pears evenly. Transfer pears to a freezer safe ziplock bag, remove excess air, and freeze. Frozen pears will last 12 months!

Recipes to try include: Pear Panela Crunch Loaf, Apple-Pear Crostada, and Panela Poached Pears.