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Pears - (Back To Fruit Info)
Usage: In salads and eaten raw. Selection: Good-quality Anjou pears will be medium-sized or larger with no scars or bruises. The coloring will be yellow-green with an occasional red blush. Pears are ripe when they yield to gentle pressure at the stem end. Avoid: Avoid product with soft spots or scars that are more than skin-deep. Too much yellow means an Anjou pear is over ripe. Product that is extremely hard will ripen best at room temperature.
Usage: Eating fresh. Selection: Also called Nashi apple, Chinese, Japanese and Oriental pear, good quality Asian pears are selected by smell rather than variations in firmness. Unlike other pears that yield to gentle pressure when ripe, Asian pears are ripe even when they are extremely firm. Look for a fairly strong and sweet aroma (they will not smell as strong if they are cold). Avoid: Avoid pears that are soft, wrinkled, have numerous scuff marks or are obviously bruised.
Usage: Eaten fresh or in salads, canned, baked or poached. Selection: Good-quality Bartlett pears will be medium-sized or larger with no bruises and only a few minor scuff marks. The coloring will be light-green to completely yellow. Bartlett pears are ripe when they turn completely yellow and give off a sweet aroma. This pear bruises easily when ripe. Avoid: Avoid product with soft spots or scars that are more than skin-deep. Product that is extremely hard will ripen best at room temperature.
Usage: Eaten fresh, in salads or use in fruit baskets. Selection: Good-quality Bosc pears will be medium-sized or larger with no bruises and only a few minor scuff marks. The coloring will be dark yellow with a cinnamon russeting of the skin. Pears are ripe when they yield to gentle pressure at the stem end. Avoid: Avoid product with soft spots or scars that are more than skin-deep. Product that is extremely hard will ripen best at room temperature.
Usage: Eaten fresh, in salads or use in fruit baskets. Selection: Good-quality Comice pears will be medium-sized or larger with no bruises and only a few minor scuff marks. The coloring will be green-yellow with an occasional red blush. Pears are ripe when they yield to gentle pressure at the stem end. Avoid: Avoid product with soft spots or scars that are more than skin-deep. Too much yellow means a Comice pear is over ripe. Product that is extremely hard will ripen best at room temperature.
Usage: Eaten fresh or in salads, canned, baked or poached. Selection: Good-quality Red Bartlett pears will be medium-sized or larger with no bruises and only a few minor scuff marks. The coloring will be medium-red to brownish-red. Bartlett pears are ripe when they give off a sweet aroma. This pear bruises easily when ripe. Avoid: Avoid product with soft spots or scars that are more than skin-deep. Product that is extremely hard will ripen best at room temperature.
Usage: Eaten fresh, in salads or canned. Selection: Good-quality Seckel pears will be small or even bite-sized with no bruises and only a few minor scuff marks. The coloring will be green with dark-red blush or nearly all red. Pears are ripe when they take on a yellow hue and yield to gentle pressure at the stem end. Avoid: Avoid product with soft spots or scars that are more than skin-deep. Product that is extremely hard will ripen best at room temperature. |
ANJOU
ASIAN
BARTLETT
BOSC
COMICE
RED BARTLETT
SECKELWebsite Provided By Electric Boogaloo Design™ through Abica™