Pears 101
One principle type of pear is grown today in the Rosaceae family, the European (Pyrus communis) pear, although another type, called the Asian (Pyrus pyrifolia) pear, does exist. Asian pears look very much like an apple, although golden-brown in color. Asian pears are crunchy in texture, and taste like both an apple and a pear. Of the European pears, four main varieties exist, including the Anjou, Bartlett, Bosc and Comice.
Anjou pears are smooth-skinned, yellow-green in color and the most bland tasting of all the pears. Bartlett, the crowd favorite, comes in both green and red varieties, and is the hardiest pear for cooking with. Bosc pears are crunchy in texture with a rough reddish-brown skin. Comice pears are squat, dull-green fruits that have the sweetest flavor of all, and are most commonly served as a dessert pear.
Selection, Storage & Cooking
The best time of year to purchase pears is between August and October, when the pear season is at its height. Pears are still available at the market throughout most of the year, thanks to imports, but may not be as flavorful as pears sold in-season. When buying pears, it’s important to realize that most of the selection will be unripe and should be bought a few days ahead of time to allow the fruit to ripen at home. This is due to the fact that pears are always picked before they are ripe, since pears that ripen on the tree turn mealy and unappetizing. Place unripe pears in a paper bag or perforated plastic bag and allow them to ripen at room temperature for about three days, or up to a week. Once the fruit is ripe, either enjoy it right away, or store in the refrigerator for a day or two. If you buy pears and don’t plan on eating them for awhile, put them in the refrigerator right away and allow them to ripen there, which will take considerably longer but will not alter the final flavor. Some markets do have ripe pears available, which should be individually wrapped to reduce bruising. Ripe pears should “give” a little bit on the stem end, but still be firm on the bottom.
A flavorful pear will actually have brown speckles on the skin, known as “russeting,” which enhance the flavor of the pear. But watch out for large brown areas that indicate the fruit is bruised. Fruit with nicks or cuts are fine, as long as the cuts do not run deep. Once you’ve chosen your prize pears, it’s time to enjoy it! Pears are fabulous eaten raw, as well as backed and poached. Bosc pears usually fare best for cooking, especially when slightly under-ripe, which will allow them to hold their shape for the final product. Choose softer pears for puréeing or making sauces.
