Pear
Taste
Sweetens with age.
Pairs well in both sweet and savoury dishes.
Pairs well with sharp, tannic ingredients-autumnal fresh walnuts, cacao, wine, cheese. Pairs well with spices such as cardamom, cinnamon and anise.
Eat
The whole pear is edible including the core and the skin.
Health & Nutrition
Excellent source of soluble and insoluble fibre as the whole fruit is edible-skin, core and flesh.
The skin contains 3-4 times the amount of phytonutrients as the flesh. These include antioxidant and anti-inflammatory flavonoids such as quercetin and the carotenoids lutein and zeaxanthin.
The high fibre content of pears supports blood sugar regulation and digestive health.
Pears provide a good source of vitamin C, copper, and vitamin K.
Buying tips
Choose firm but not too firm as these may have been picked under ripe. They will soften within 2-3 days but can be enjoyed firm or soft depending on whether you use them in sweet or savoury dishes. Pears that are too soft and squishy are over-ripe and won’t keep.
Pears come in a variety of colours ranging from brown to green to yellow to red.
Storage tips
Pears store well long term if stored correctly. Keep in the fridge or in a cool dark place in boxes or crates lined with newspaper. Make sure they are separated and not touching in case one goes bad, as it will spread to others.
Pears will ripen quickly at room temperature so store in the fridge if not using for a few days.
To ripen shop bought pears place in a brown paper bag or next to some bananas and store at room temperature.
Cooking tips
Prep:
Remove the stalk and cut as required. No need to peel unless the skin is particularly tough. Pears will oxidise quickly and turn brown once sliced as do apples, so if using them raw in salads place in a bowl of cold water with a squeeze of lemon for a minute or so.
Raw: Slice pear longways in to thin slices and use in winter salads or to top your porridge bowl.
Poached: Peel pears whole and leave the stem intact. Leave whole and simmer in red wine and spices and serve as a delicious desert on its own or use in loaf cakes and tarts.
Roasted: Slice pear into thick slices and roast in an oven for 20-25 mins 180 C until caramelised.
Boiled/Simmer: Cut in to slices or chunks and use in soups, purees.
Waste reduction tips
Use pear abundance to make poached pears as a desert or preserve in water and sugar, and bottle for later use. You can also add to soups to add a touch of sweetness.
