Pear

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.