Everything You Always Wanted to Know About Pears

Well, this will not be everything about pears, but I discovered some useful facts about pears that I didn’t know before. If this information from the Internet can be trusted, pears are picked green and held in cold storage to allow their sugar level to rise.

They are supposed  to be picked green which really surprised me.  They will then ripen at room temperature over a period of seven to ten days.

I was at the farmer’s market yesterday and bought a kilo of pears. They looked good but when I got home I discovered they were as hard as rocks. I couldn’t imagine that they would ever ripen to be delicious sweet pears but I could imagine they would destroy my blender if I attempted to make a smoothie with them.

I’ll never know if they would have ripened. Perhaps I should have waited but I hadn’t yet discovered that tidbit of information on pears in the Internet. Instead I decided to stew them in red wine – voilà, poires au vin rouge.

I don’t know how edible these will be either. I haven’t tried them yet.

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3 Responses to Everything You Always Wanted to Know About Pears

  1. Pingback: Pears Sequel | My Days

  2. Bon appétit! I also read that if you put the unripe pears in a plastic or paper bag with a banana, it will ripen faster.

  3. David Alston says:

    Suzanne,

    When in France Maun and I eat a pear with cheese for dessert almost every night. Certainly healthier than the ice cream we were eating in Germany. Getting them to the correct ripeness is a trick. Tonight we had to skip our treat because the pears we bought yesterday hadn’t ripened enough. I can’t imagine buying a kilo of them, we buy them two at a time. Of course that is easy in Paris where all we have to do is walk around the corner.

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