Pears
Cooking Tips
- Pears are best when eaten raw all on their own. Or sprinkle with cinnamon and a little honey.
- Soft varieties may be baked into tarts.
- Lay pears, peaches, cherries and pineapple in a baking dish. Cover with a syrup of water (or reserved juices, if using canned fruits), cornstarch, brown sugar and curry powder. Bake for 1 hour at 350 degrees.
Details
There are anywhere between 1,000 to 5,000 cultivated varieties of pears, but only 20 are found commercially, including the most common Bartlett, Anjou, Bose and Comice. They are not very picky and are not vulnerable to a lot of pests, and so have done well in organic production and in backyards. If you have a backyard pear tree, be sure to pick the fruit before they turn yellow on the tree—they are a rare instance of a fruit needing to ripen after harvesting. Pick when green, and let ripen in a shady spot for around 3 to 4 weeks.
Nutrition: Pears are high in fiber and also contain some vitamin C and potassium. If you have trouble getting your 8 glasses of water in per day, eat a pear or other water-filled fruits for a slight hydration boost.
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