How to cook pear
Information for pear in our free cooking ingredients collection.
Pear
Pears are bell-shaped fruits, wide and round at the bottom, narrowing toward the stem; however, some varieties are nearly round. Pears range in size from less than 1 inch to 3 inches in diameter. They have a smooth, thin skin that may be green, yellow, brown, or red when ripe. The juicy, sweet flesh is usually white with a tinge of yellow. The flesh of some pears is sandy in texture. Enclosed within the flesh is a cartilaginous core that contains as many as 10 seeds.
Family - Rosaceae
Scientific name - Pyrus communis (common or European pear), Pyrus pyrifolia (Asian pear)
Common name - pear, common pear, European pear, Asian pear, sand pear
A good source of dietary fiber and vitamin C
Varieties
Hundreds of pear varieties, varying in shape, size, color, texture, flavor, aroma, and time of ripening, grow throughout the world. In the United States, the four main varieties are the Bartlett, Anjou, Bosc, and Comice. The Bartlett, the most popular summer pear, is the principal variety used for canning and the only variety sold dried. Bartletts are large, juicy, fragrant, and sweet and turn from dark-green to golden-yellow when ripe. A red-skinned strain called the Red Bartlett is also available. Blander in taste are Anjou pears, which are oval with smooth yellow-green skin and a creamy flesh. The Anjou is the most abundant winter pear. Bosc pears have dull, reddish brown skin and very firm flesh. Reputedly the most flavorful and sweetest variety is the Comice, which is squat in shape with dull-green skin. A variety that is growing in popularity is the Asian pear (also known as the Oriental pear, Chinese pear, or Japanese pear). Asian pears are crunchier than the common pears, round, and golden brown to yellow-green.
Origin and botanical facts
Native to the northern regions of central Asia, pears have been cultivated for more than 3,000 years. Pear trees were introduced to North America by the early colonists, who brought cuttings from European stock. The largest producers of pears today are China, Italy, Russia, and the United States. California, Oregon, and Washington account for 98 percent of the United States pear crop. Pears are closely related to apples in that both are pome fruits (fruits with a distinct seedcontaining core) and members of the rose family. However, pear trees tend to be more upright than apple trees (commercially grown trees are usually pruned to about 20 feet high). Ideal growing conditions require a combination of warm days, cool nights, rich volcanic soil, and ample water. Between 100 and 170 days are required from bloom to harvest. Like bananas and avocados, pears are usually picked before they are fully ripe, because they do not ripen well on the tree.
How to cook pear
Firm pears, such as the Bosc, are best for baking and poaching. Because pears are picked while still green, they should be ripened at room temperature until the stem end yields slightly to pressure. Once ripe, pears should be refrigerated. Sliced pears should be sprinkled with lemon juice to prevent browning.
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