Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Avenue, Columbus, Ohio 43210

Selecting, Storing and Serving Ohio Pears

HYG-5526-93

The pear is an ancient fruit that has been cultivated for many years, even centuries before the birth of Christ. Though there are thousands of varieties of pears, only a few are grown and sold today.

The Bartlett pear is probably the most familiar and abundant variety. Ohio Bartletts are available late August to early September. Other pears are harvested in the summer and then ripen in storage for winter enjoyment. For information on other pear varieties, contact your county Extension agent, Agriculture or Horticulture.

Selection

• The ripeness of pears is best judged by color. Check for good color for the variety you are considering buying. For example, the Bartlett pear when unripe is green; when ripe it changes to yellow. Other pears will ripen to different colors.
• Select pears that are free from bruises or injury to the skin.
• At purchase, the pear should feel firm. It gradually becomes less firm as it ripens at home.

Storage

• To ripen pears, place in a loosely closed paper bag at room temperature until the flesh responds easily to a gentle pressure at the neck with your thumb. Check pears daily for ripeness. Always handle pears gently. They bruise easily, which can lead to rapid decay of the fruit.
• After pears are ripened, store them in the refrigerator.
• Select firmer pears for baking, cooking or canning.

Yield

Due to the many variables, such as moisture content, size and variety, it is impossible to give specific recommendations as to quantities to buy. The recommendations below are approximations only.

• 1 Pound = 2 cups sliced pears
• 1 Pound = 2 or 3 medium size pears
• 1 Bushel = Approximately 50 pounds

Nutrition

A medium sized pear (3-1/2 oz.) provides about 100 calories and is a good source of fiber in the diet. Pears also contain a fair amount of potassium, riboflavin and vitamins C, and small amounts of vitamin A.

Serving

• Pears are great eaten out-of-hand, cold from the refrigerator. The cold temperature will enhance the pear's flavor.
• Dot pears with brown sugar and light margarine or butter and broil for a meat accompaniment.
• For a quick relish, mix 3 coarsely chopped pears with 2 tablespoons melted margarine or butter, 2 tablespoons of brown sugar and 1 cup of chili sauce. Serve with poultry.
• Pear slices, English walnuts, and a variety of cheeses served with a ruby Port wine makes an elegant party menu.
• Breakfast is brighter with pear slices topped with blueberries and sprinkled with brown sugar and a dash of nutmeg.
• For an unusual dessert with an Italian meal, squeeze fresh lemon juice over pear halves, sprinkle with oregano and serve with cheddar cheese.

Baked Ham with Ohio Pears

3 fresh pears

1 cup canned whole berry cranberry sauce

1 tsp. slivered or grated orange rind

1/4 cup orange juice

Dash Salt

2 Tbls. melted butter or margarine

1/4 cup roasted diced almonds

Baked Ham

Pare, halve and core pears; place cut sides up in baking dish. Mix together all remaining ingredients except ham; spoon into pear halves, pouring liquid over and around pears. Cover dish tightly and bake in 350 degree F oven 30 to 35 minutes. Serve warm as accompaniment for baked ham. Makes 6 servings.

For information on preserving pears, contact your county office of the Ohio Cooperative Extension Service for Home, Yard and Garden Fact Sheets #5343-91, "Basics of Canning Fruit;" #5335-91, "Jams, Jellies and Other Fruit Spreads;" and Bulletins #716, "Home Drying of Foods," and #591, "Growing and Using Fruit at Home."

Reviewed by: Lydia C. Medeiros, Specialist, Food and Nutrition Richard C. Funt, Specialist, Horticulture