Food Lens · Produce
Pears
Sweet and juicy when ripe, with a texture that ranges from grainy to smooth and buttery depending on variety.
Lens analyzedPears are a tree fruit with a rounded bottom and narrower top, eaten fresh, baked, or poached. Varieties range from the grainy, firm Bosc to the softer, buttery Bartlett and Anjou, each ripening and softening at a different rate.
Where it comes from
Pears have been cultivated across Europe and Asia for thousands of years, with distinct varieties developing regionally, and they remain a common fresh fruit and baking ingredient in North American kitchens.
Buying it
Check ripeness by pressing gently near the stem, since pears ripen from the inside out and often still look firm and green when ready to eat. Choose fruit without soft bruised spots or a wrinkled skin.
Storing it
Ripen pears at room temperature until they give slightly near the stem, then refrigerate to slow further ripening; refrigerated pears keep for about a week.
Keeps about 14 days in the fridge.
In season
Peak season is August–November, though it's available year-round.
Pears are mainly a late-summer to fall crop, with storage and imports keeping them available through the year.
Recipes that use pears
- Bulgogi (Marinated Beef BBQ)
- Korean Galbi (Grilled Short Ribs)
- Korean Beef Bulgogi
- Galbijjim (Braised Short Ribs)
- Canned Pear Tart
- Naengmyeon (Cold Buckwheat Noodles)
- Kalbi Ribs
- Canned Fruit Smoothie
- Baked Salmon Fillet With Mustard Sauce
- Mul Naengmyeon (Cold Noodle Soup)
- LA Galbi (Grilled Marinated Short Ribs)
- Bibim Naengmyeon (Spicy Cold Noodles)
More produce
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