At the end of Summer, we enjoy the arrival of the new season Pears. The Organic Harvest of Pears is quite susceptible to  difficult weather conditions, but this year the  fruits are looking great. We have some interesting varieties at Ripe, all with their unique flavours and characters when cooked.

When selecting pears, it is best to buy them when they are still firm, as they squash and bruise so easily when ripe. They will ripen in a few days to a week if kept at room temperature, or if still firm, will last for several weeks if kept in the fridge. Pears are among the few fruits that improve after they've been picked, so long as they are allowed to fully mature (but not ripen) on the tree. Most pears show subtle changes in colour as they ripen, and many varieties develop a sweet fragrance.  As the ripening of the pear begins from the inside of the fruit, it is best to check for ripeness around the stem.

Lemon juice will prevent pears browning, when sliced raw for salads and desserts, and they are delicious when poached or stewed. Check out our easy pear recipes;

Pear and Pecan Salad,
Baked Pears with Cranberries
Creamy Brown Rice with Pear and Almond

Red Splendour Pears  are great for eating out of the hand, they retain a firmness whilst being juicy and sweet when ripe. Red Splendour are a good choice for the classic Pear and Rocket Salad.

Packham Pears turn from green to pale yellow when fully ripe, and are full of juice. Their aroma develops a delicious sweetness and they are great pears for cooking with. (stewing, adding to muffins, baby foods).

Bosc Pears are the classic brown pear, and are the best choice when poaching pears whole. Choose pears that are not too ripe, as they will hold their shape better and develop in flavour with cooking. Leave the stem intact to make them easier to handle. 

Bon William Pears are similar to Packham but are generally smaller. They ripen with a lovely aroma and have a sweetness that is indicated with their yellow colouring that develops when kept at room temperature.