The pear is a sweet, juicy fruit belonging to the genus Pyrus, a member of the Rosaceae family, which also includes apples, plums, and cherries among others. Native to Eurasia, pears have been cultivated for thousands of years, and over 3,000 varieties can be found today, with well-known types including Bartlett, Bosc, and Anjou pears. Pears are versatile in the kitchen, enjoyed either raw or cooked in a wide range of dishes. They are commonly used in desserts such as tarts, pies, and crumbles or poached in wine for a sophisticated treat. Additionally, pears can be paired with savory ingredients like cheese, salads, and meats, adding a natural sweetness and delicate texture.
CAL / 100G
Pear FAQ
When cooking with pears, one of the common mistakes people make is not choosing the right type for their recipe. Pears come in many varieties, each with its distinct flavor and texture. For example, the sturdy Bosc pear is excellent for baking or poaching as it holds its shape, while the sweet and juicy Bartlett pear is perfect for eating raw or using in salads. Another common mistake is not peeling the pear properly. The skin of the pear isn’t harmful or inedible but can become tough when cooked, and so for a better texture in your dishes, peeling is recommended. For getting the most out of this ingredient, use ripe, but not overly ripe pears. An overly ripe pear can become mushy while cooking, damaging the texture of the dish. Try adding pears to salads or sandwiches to add sweetness and freshness; they pair beautifully with cheese, spinach, and meats. A little-known tip is to apply a little lemon juice to cut pears to prevent them from browning if they are not going to be used immediately. Also, unlike many fruits, pears actually improve in flavor and texture after they’re picked. So buying unripe pears and letting them ripen at room temperature is a great trick.
How do I know if a pear is ripe?
Do pears need to be peeled before cooking?
What type of pear is best for baking?
Why do my pears become mushy when I cook them?
Can I use pears in savory dishes?
Can pears be eaten raw?
How can I prevent cut pears from turning brown?
Why are my pears gritty?
Can pears be substituted for apples in recipes?
Should I wash pears before eating them?
Expiration & Storage Tips
When does pear expire?
In general, fresh pears left at room temperature will typically last for about 1 to 3 days. In the fridge, they can last anywhere from 10 to 14 days. If you've cut or sliced your pear, it'll last in the fridge for about 2-3 days. Frozen pears can last up to 10 to 12 months, but remember the quality might degrade over time. Always remember these time frames can vary depending on the ripeness of the pear when it's purchased.
How do you tell if pear is bad?
When checking for spoilage, look for signs like discoloration, spots, mold, a bad smell, or an overly soften texture. If the pear feels mushy or if you press the skin lightly and it doesn't bounce back, this could also mean it's bad. Also, cut pears may brown over time. This does not necessarily mean the pear is bad, but you should taste a small piece to test its freshness before consuming.
Tips for storing pear to extend shelf life
• Store unripe pears at room temperature. This will allow them to ripen naturally. • Once ripe, pears can be stored in the refrigerator. Crisper drawers are an ideal spot to keep the humidity just right. • If you cut a pear but don’t end up eating it all, store the remainder in the refrigerator in a resealable bag or a container. To prevent browning, squeeze a little lemon juice on the exposed flesh before storing. • For long term storage, you can freeze pears, but they should be peeled and cored first. Consider preserving them in sugar syrup or honey to maintain their taste.
6 - 14
Health Info
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