Unlike other fruits, pears must be harvested when they are mature but not ripe. Picked and shipped while hard as potatoes, they must be carefully watched and coded to develop correctly.
What is true of the apple is, for the most part, true of the pear, which is low in calories, fat and sodium. Pears do, however, offer more water soluble fiber than apples (including pectin) and they supply more potassium for normal bowel function and cholesterol lowering. A singe 98 calorie Bartlett pear has as much fiber as a bowl of whole grain cereal. Pears also get a small gold star for folic acid, which is essential for blood formation.
Although there are up to 120 varieties of pears grown globally, here is a primer of everyday pears:
Bartlett
Bell shaped, with thin green skin that turns yellow when ripe; flesh is fine textured, white; the preeminent pear of summer, it bruises easily and is highly perishable
Anjou
This is a plump oval pear which remains light green when ripe; keeps up to seven months in storage, but its hardiness means it can take up to two weeks to ripen; good for cooking
Bosc
Tawny, cinnamon, or russet with light green or gold and an elegant tapering neck; lightly perfumed flesh is yellowish white; keeps its shaped well when cooked
Comice
Considered the sweetest and juiciest pear; has light green skin which turns yellow when ripe; can be eaten with a knife and fork
Seckel
A mini pear with rich, spicy flavor; olive or russet skin tinged with crimson
Forelle
Skin is rich red blush against yellow green; juicy white flash and thick, delicious skin
Winter Nellis
Roundish, rather small, with a sweet, creamy and spicy flesh; good for eating or baking
Look for firm, full fruit with no cuts or soft spots. Picked too early, pears never develop good flavor; picked too late, they turn brown and watery at the core. Stored too long, they die and never soften. Handle pears gently; even rock like pears bruise easily. Or look for fruit which are ready to eat in a day or two.
When ripe, a pear will yield to gently pressure at the stem end. Some change color and become fragrant when ripe. Pears ripen from the center out, so when they are soft all over they will be mushy. Pears pass quickly from firm to overripe.
