I've never understood why some people describe pears as 'smooth textured'. The pear flesh contains a special type of cell, called a stone cell with ultra-thick walls, that gives the flesh a slightly gritty texture. Interestingly, if pears are picked unripe and ripened off the tree, they will contain fewer stone cells.
There are lots of different types of pears. The most common are Bosc, Bartlett, and Anjou.
- Bosc pears are the large, slender pears with a rough brown skin. They hold their shape very well when cooked, so are an excellent choice for baked dishes.
- Barlett pears, those rounded globes with soft and tender skin, come in red and yellow varieties. They are perfect for eating out of hand because they are tender and juicy.
- Anjou pears, which are either red or green, are juicy and sweet, good for baking or eating fresh.
- The expensive and hard-to-find Comice is considered the best tasting, juiciest pear.
- Seckel pears are tasty and very tiny, perfect for using in centerpieces.
- French Butter pears are hard to find but very tender, just like their name.
To ripen pears just let them sit on the counter for a day or two; when they yield to gentle pressure they are ready to eat. Most pear varieties do not change color as they ripen; the yield test is the only way to tell if they are ready or not.
I always have a can or two of pear halves in my pantry; they're perfect for making salsas, fruit salads, green salads, or adding to make ahead sandwich fillings. Enjoy these recipes!
Pear Recipes
- Pear Stuffed Chicken with Walnut Rice
- Pear Blue Cheese Crostini
- Pear and Greens Salad
- White Chocolate Pear Cookies
- Pear Quick Bread
- Grilled Blue Cheese Pear Sandwiches
- Ginger Pear Chicken
- Pear Apricot Cobbler
- Mixed Fruit Salsa
- Janice's Favorite Chicken Salad
- Slow Cooker Caramel Pear Cake
- Tarragon Steak Salad
- Chicken Fruit Packets
- Pear Cake with Caramel Sauce
- Crockpot Chutney
- Fruited Fish Kabobs
- Coconut Fruit Salad
- Pear Almond Tart
