Kitchener Market 2017
Martins Apple Chips
Miller's Stone

Pears

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Preview of Pear

Available

August 15 - January 1

Harvest Period

August 15 - October 15

Pears are so tender they were once called the “butter fruit. Although revered for centu­ries in art and literature, pears reached their pinnacle in the 17th century as the preferred fruit of European nobility. In the 18th century, pears were studied extensively in order to create new varieties and determine ideal terroirs. By the 19th century, many of our present day hybrids were already be­ing grown and consumed by even the most humble of citizens.

 

What to Look For

 

Unlike most other fruits, pears must be picked before they ripen or the flesh becomes gritty and soft. Look for a ripe pear that is relatively firm but gives a little when gently pressed. It should have smooth, unshrivelled skin that is free of surface markings.

 

Cleaning and Preparation

 

Handle pears gently to avoid bruising. Rinse under cool water and don’t slice until ready to use as the flesh browns quickly.  Keep the skin on to maximize the  pear’s nutritional benefits.

 

Storage

 

Hard pears can be left at room temperature until ripe, and the process can be hastened along by prop­ping them next to a bunch of bananas that naturally release ethylene gas (a ripening agent). Once ripened, pears will stay fresh longer if stored in the fridge.

 

Nutritional Information

 

Pears are a good source of vitamins C and K, and excellent source of dietary fiber.

 

One average-sized pear (180g) provides 100 calories, 0g fat, 28g carbohydrate, 6g dietary fiber, and 1g protein.

 

How to Use

 

While pears are most likely to be scooped up out of the fruit bowl and eaten carefully poised between two hands, they do pair up beautifully with other foods. Matched with strong cheeses, smoked meats, chocolate or wine, pears add flavour and dimension to savoury and sweet dishes all year round.

 

Varieties

 

Five major varieties are grown in Ontario: the bell-shaped, light green Bartlett, the golden yellow Clapp’s Favourite, the aromatic Anjou, the slender Bosc, and the tender Flemish Beauty.