Nutrition:
A medium sized pear of 166 grams
Calories: 100
Carbohydrates: 26 grams
Total dietary fiber: 6 grams
Vitamin C: 7 milligrams
Pears are a good source of dietary fiber (a medium sized pear has 4 grams of fiber) and a good source of vitamin C, a proven anti-oxidant. Pears are also packed with Potassium (a medium sized pear has 208 mg of potassium). They contain no saturated fat, sodium or cholesterol. A medium pear has about 100 calories.
Pear Cocktails: Pear Cardamom Flip Pear Mojito Pear Carnival Pear Sunrise Pear Cachaca Slushy The Vipera Naked Pear
Pears ripen from the inside out, so check the neck or stem end, which is the narrowest area of the pear, to determine ripeness. To check the neck, gently press your thumb against the neck and if it yields slightly, it's ripe and sweet. You can't depend on color to tell when a pear is ripe. For example, the Bartlett variety will turn from green to yellow as it ripens, while some red varieties turn from dark red to bright red, with others remaining dark red. To ripen, place your unripe pears in a bowl or paper bag and let stand at room temperature. Check the neck daily to determine when they are ready to eat. Once they are ripened, pears will generally keep in the refrigerator for 3 to 5 days. Unripe fruit can generally be kept for a week or more, however, pears will not ripen properly inside the fridge.
Today U.S. grown pears are commonly available all round the year. Pears are one of the few fruits that do not fully ripen on the tree. They are harvested when they are fully mature but before they are ripe. Pears come in many shapes, sizes and colors, each with a different flavor and texture profile. Other than Bartlett pears, most varieities do not dramatically change color as they ripen.
Bartlett (August to February)
Changes from light green to yellow was it ripens. excellent for everything from snaking to cooking.
Red Anjou (September to May)
Classic, rich red Anjou with sweetness and juice as it ripens. Becomes sweeter and juicier as it ripens.
Bosc (September to April)
A crisp eating pear, ideal for baking, poaching and desserts.
Seckel (September to February)
The petite, ultra sweet pear. Great for everything from snaking to pickling. Called the "sugar pear" by many.
Forelle (October to March)
A smaller, colorful pear, that is crisp and juicy. Excellent for snacks and salads. Pronounced For-ELL.
Concorde (September to February)
Vanilla-sweet flavor. Great for baking, grilling, poaching or simply snacking.
Comice (September to March)
The sweetest, most juice of all pears. Best eaten fresh. Pronounced Co-MEECE.
Red Bartlett or Starkrimson (August to January)
The red version of Bartlett, with all of the same delicious flavor. Starkrimson has sweet juice, is great for snaking or in salads.
Anjou (September to July)
Sturdy green pear that ripens to a sweet, full flavored juicy fruit. Pronounced ON-ju.
Pear Cocktails:
