Don't Forget the Pears

When the days have shortened and the nights are crisp, everywhere you go pumpkin spice seems to be the trend. Autumn is my favorite season and always reverts me to childhood memories of freshly baked apple dumping and pumpkin pie (Thanks, Mom!). But wait, though, apples and pumpkins are iconic autumn produce, and Pennsylvania growers rank numbers 4 and 5 as top producers nationally. Pennsylvania also ranks in the top 5 among pear production nationally. So, let's take a closer look at the pear.

Nutritional punch

According to the USDA National Nutrient Database, one medium pear contains: 101 calories, 0 g of fat, 27 g of carbohydrate, 17 g of sugar, 6 g fiber, and 1 g of protein. It provides 12% vitamin C, 10 % vitamin K, 6 % potassium and smaller amounts of calcium, iron, magnesium, riboflavin, vitamin B-6, and folate. Pears are also a good source of phytonutrients and antioxidants, that may help reduce the risk of lifestyle disease such as cancer and heart diseases. To get the full benefits, eat the peel.

Easy, less stress, fewer varieties to remember

Worldwide there are over 3,000 varieties, though in the United States that narrows to about 11 common types. Pennsylvania growers generally harvest pears from August through September. Green Anjou & Red Anjou - though the skin is a different color they are similar in a mild flavor, firm texture, and both hold their shape during cooking. Bartlett turn yellow when ripe, and Red Bartlett - the juiciest among varieties though collapse when cooked. Bosc- distinct brownish skin color has a crisp crunch and hold their shape beautifully when cooked. Asian- crisp, yellow-brown color, the unique shape is more like an apple in shape and texture, keeps its shape when cooked. Comice- greenish yellow with a red blush marking, described as less grainy texture and one of the sweetest varieties, considered one of the best hand eating types. Forelle- only slightly larger than a sickle pear, good for hand eating. Concorde- distinguished by long, tapered neck, yellow-green skin, the flesh does not brown as quickly as other varieties when cut, and holds shape when cooked. Seckelsweet- flavorful, aromatic, and spicy, one of the smallest varieties in the marketplace. Starkrimson- mild, sweet flavor with a subtle floral aroma. Often sold as "red pear".

Purchasing made simple

The fruit should be heavy for their size and will give a bit as you hold them firmly in your hand. Pears can bruise easily so avoid pressing thumbs into the fruit. Lastly, when purchasing, smell the stem end for pear aroma to check for ripeness. Since pears bruise easily handle with care during bagging and transporting home.

Several options for Storing and Ripening

Store on the countertop at 70⁰F to ripen naturally, check daily for ripeness. To extend shelf life, store in the refrigerator at around 40⁰F, but only after ripe, delaying further ripening. On the other hand, to speed ripening place in a paper bag with a banana, apple, or an avocado. For information on preserving pears, check out "Let's Preserve: Pears" or contact your local extension office to get a copy.

Cooking and Eating

Experiment by adding them to smoothies, oatmeal or grate and add to pancakes and waffles mix for breakfast. At lunch add them to salads, sandwiches, and wraps. Also, a great complement to snacks of nuts and cheese. For dinner, pears complement meats such as pork or chicken in a sauce or chutney or can be cooked in a variety of ways for a side dish or dessert. Lastly, break from tradition and try using them in place of apples in many recipes. I am thinking of adding them to my next batch of rice pudding.