Ripe Chojuro Asian pears are known for their delicious, butterscotch flavor. Asian pears are sometimes mistaken for apples because of their crispness and round shape.
Chojuro Asian Pear
Preparation Tips
Asian pear flavors go well with bright foods and fresh cheese. Combinations could include pecans and almonds, as well as grains like quinoa and millet.Storage Tips
Asian pears keep longer than European ones, and can be held in the fridge for a few weeks.
Bosc Pear
The elegant Bosc pear is distinguished by its dark gold skin and cinnamon russeting. These pear’s ancestors hail from Belgium and so speak Walloon. To check for ripeness, first greet your pear “Diè wåde, comint vos dalez?”. Then gently press the stem end, a slight yield means it’s ripe. Slice or eat in the hand [...]
Storage Tips
Pears are picked hard to avoid bruising and should be stored at room temperature, away from heat and sunlight. They ripen from the inside out, so if it gives to the touch, particularly near the stem, it is ready to eat.Beurre Hardy Pear
In pear names if Beurre (French for butter) precedes the pear name — you are in for a treat, it’s a good indication of tenderness. The exterior of the Beurre Hardy is termed “rust”, but gold awaits you at the fruit’s interior of this old fashioned variety.
Beurre Bosc Pear
In pear names, if Beurre (French for butter) precedes the pear name — you are in for a treat, it’s a good indication of tenderness.
Storage Tips
Pears are picked hard to avoid bruising and should be stored at room temperature, away from heat and sunlight. They ripen from the inside out, so if it gives to the touch, particularly near the stem, it is ready to eat.Beurre Clairgeau Pear
In pear names, if Beurre (French for butter) precedes the pear name — you are in for a treat, it’s a good indication of tenderness. The Beurre Clairgeau is French variety, originated by M. Clairoeau, of Nantes in 1849.
Storage Tips
Pears are picked hard to avoid bruising and should be stored at room temperature, away from heat and sunlight. They ripen from the inside out, so if it gives to the touch, particularly near the stem, it is ready to eat.Belle De Jumet
Jumet is a town in Brussels, and this pear beauty was the belle of the ball. European style pears like the Belle de Jumet are sweet with a buttery texture.
Storage Tips
Pears are picked hard to avoid bruising and should be stored at room temperature, away from heat and sunlight. They ripen from the inside out, so if it gives to the touch, particularly near the stem, it is ready to eat.Bartlett Pear
The dear Bartlett pear was originated in Berkshire England by a schoolmaster named Stair. He sold his cuttings to a horticulturist called Williams, who gave this new pear his name. When the pear immigrated to the New World, a nurseryman called Bartlett laid claim to the fruit. So English folk may know this pear as [...]
Storage Tips
Pears are picked hard to avoid bruising and should be stored at room temperature, away from heat and sunlight. They ripen from the inside out, so if it gives to the touch, particularly near the stem, it is ready to eat.Broiled Apples and Pears with Herbs
Recipe adapted from epicurious.com INGREDIENTS 1 each apple and pear, halved, cored, thinly sliced lengthwise Olive oil 1/2–1 teaspoon minced fresh sage or rosemary Freshly ground black pepper to taste Garnish: fresh sage leaves or rosemary sprigs (optional) PREPARATION Preheat broiler. Brush baking sheet with olive oil. Gently toss sliced fruit with 1 tablespoon olive [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Easy Pear-Apple Jam
Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 1 each pear and apple; peeled, cored and cut into 3/4-inch chunks (about 1 1/2 cups) 1/2 cup sugar 1 tablespoon lemon juice 1/2–1 teaspoon finely grated fresh ginger (see Cook’s note) PREPARATION Mix all ingredients together in a small saucepan and bring to a boil over [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
20th Century Asian Pear
The 20th Century (or Nijisseiki) is an Asian pear discovered in 1898, Matsudo City, Japan. This green-yellow pear has become one of the most widely grown Asian apple pears in the world and has complex flavors that make eating it a real treat. It is wonderfully crisp and juicy with notes of vanilla and butterscotch at [...]
Recipe Links
Asian Pear RecipesPreparation Tips
Eat them out of hand, or core and slice. Delicious with cheese. Try them with blue cheese and toasted pecans on a bed ofStorage Tips
Asian pears keep longer than European ones and are ready to eat when you get them. They are super juicy (even when very firm). Store in a cool, dry place. Put them in the refrigerator to enjoy them chilled on hot summer days.Ripening Tips
The 20th Century pear is ripe when green, and is past ripe when yellow.Spinach Salad with Toasted Pecans
Adapted from vinegartart.com INGREDIENTS 1 bunch spinach, washed thoroughly and cut or torn into bite-size pieces 1 large or 2 small ripe pears and/or apples 2 tablespoons red wine vinegar 1/4 cup olive oil 1 teaspoon Dijon mustard 1/4 cup shaved or freshly grated Parmesan cheese 1/2 cup pecans, chopped and toasted (see Cook’s note) [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Mick Klug Farm, Saint Joseph, MI
By Heidi Lewis The USDA classifies family farms as “any farm organized as a sole proprietorship, partnership, or family corporation.” But a cold definition is never the whole story, is it? Mick Klug grew up on his family’s farm. His parents established their 40-acre farm in the 1930s. The reason you often hear of farms [...]
Apple Pear Cobbler
by Tanya Milosevich INGREDIENTS 4 apples (any combination), peeled, cored, and cut in eighths 2 pears (ripe, but not too soft), peeled, cored, and cut in eights 1/2 cup sugar, divided (brown or white) 1 cup flour (white, whole-wheat, or a mixture) 1 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons cold butter 1/3 cup [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Asian and European Pears Share Ancestry
Separated at Birth By Heidi Lewis What most of us recognize as a classic pear is the European Pear (Pyrus communis), cultivated since the Bronze Age – the Botticelli form, Audrey Hepburn neck, and colors ranging from eye-popping chartreuse to jewel-toned maroons and golds. The buttery quality that we equate with many European varieties can [...]
Praising The Pear
A Pear A Day Keeps Sickness at Bay By Rebecca Taggart Apples have gotten such a good rap (“an apple a day keeps the doctor away”) that the closely-related pear, equally nutritious, should have its own aphorism: “A pear a day keeps sickness at bay.” But pears are often overlooked as a handy snack. Both [...]
FruitGuy Noir: Sunset Bully-lard
By Chris Mittelstaedt Yes, this is Conference Room A, Building 12. It’s about 10 o’clock in the morning. That’s the Strategy Squad. They’ve been here since 5 a.m. Something about reassessing their core. Some confusion was reported from one of the other buildings. Maybe it was a gas leak, maybe it was something more. People [...]
Sweet and Sour Celery and Pear Salad
Courtesy of Delilah’s Farm Report INGREDIENTS 1 1/2 cup celery heart (the tender inside stalks), cut on the bias about 1/2 inch thick 1 pear, cored and cut lengthwise into 1/4 inch slices 2 tablespoons celery leaves Dressing 2 tablespoons soy sauce 1 tablespoon honey 1/4 cup rice wine vinegar 3 tablespoon vegetable oil 1 [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Roasted Rutabagas and Pears
Courtesy of Delilah’s Farm Report INGREDIENTS Rutabaga (1 large or 2 small), peeled and cut into large cubes 2 pears, cored and quartered (leave peel intact) 2 tablespoons cider vinegar 1 tablespoon honey 1 teaspoon Dijon mustard 2 tablespoons vegetable oil Salt and pepper PREPARATION Preheat oven to 425°F. Put rutabaga and pears in two separate [...]
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Pear-a-dise: The Pilot
In my version of Fantasy Island, I step off “da plane” with a dazed look as a circa-1970s, softly lit Ricardo Montalban waves his arm welcomingly. Tattoo, the three-and-a-half-foot-tall island concierge, brings me a silver platter, not with bubbling glasses of champagne but a variety of pears. “The Comice has a lovely sugar,” he grunts. [...]
Got Fiber? Dietary Fiber Helps Weight Loss, Lowers Cholesterol
Looking for a miracle food that helps you lose weight, feel full, lowers blood sugar and cholesterol levels, and keeps you regular? Fiber is the answer. Most of us know very little about fiber, beyond the vague notion that it prevents constipation, yet it plays many critical roles in our body. If your grandmother ever [...]
As The World Tilts
Time for this year’s installment of that Fall classic: “As The World Tilts” (SCENE: FADE IN – A FruitGuys crate sits on an office kitchen counter; orange-bristly sunlight streams in through the window) Scarlet Peach: “Rhett Bartlett, my pear.” Rhett Bartlett: “Yes, my peach.” Scarlet Peach: “I’m weaker now than before and. . .” Rhett [...]
Mother Knows Best 2010
My mother-in-law, in her infinite wisdom, always makes sure to let her grandchildren know that peeling fruit is not a good idea. “Don’t be Mr. Peeler the vitamin stealer,” she tells them. I’ve always liked this sage advice, and now I can give her (and Mother Nature) credit for being well in front of the [...]
Celebrate with an Apple
Our FruitGuys softball team has a motto: “More runs than injuries.” Up until last week we hadn’t yet won a game, but we were wildly successful with our safety goals. Mom would be proud. This past week, when we finally won our first game in two seasons, I wasn’t sure if it was the result [...]
Field Trips
WEST Gravenstein Apple Fair Sebastopol, CA (Sonoma Co.) Aug. 14-15 Preparing the Fall Garden Class Santa Cruz, CA Aug. 28 Old-Fashioned Threshing Bee Templeton, CA (San Luis Obispo Co.) Sept. 4 CENTRAL Summer Canning Basics Class Kalamazoo, MI Aug. 17 & 19 Indiana Honey Bee Awareness Day Terre Haute, IN Aug. 21 Heirloom Tomato Weekend [...]
Red D’Anjou Pear
Red D’Anjou Pear These beautiful and tasty maroon D’Anjou Pears are an old European style pear. They were discovered in Oregon on a sport of the green D’Anjou variety. These beautiful and tasty maroon D’Anjou Pears are an old European style pear. They were discovered in Oregon on a sport of the green D’Anjou variety.
D’Anjou Pear
Wobbly but won’t fall down. These lovely green (or poire verte) D’Anjou Pears have their roots in Angers France. You can tell when it is ready by squeezing it delicately. Pears ripen from the inside out so if it gives to your touch, it is ready. Wobbly but won’t fall down. These lovely green (or poire [...]
Storage Tips
Pears are picked hard to avoid bruising and should be stored at room temperature, away from heat and sunlight.Ripening Tips
Pears ripen from the inside out so if it gives to your touch, it is ready to eat.Best Ever Pear
A pear that lives up to its name. The Best Ever Pear ripens and eats similarly to a Bartlett but can have increased sugar content. Outwardly, it may exhibit signs of “russetting,” or spots on the skin that appear to be brown scuffs or discolorations. This is perfectly natural to the variety and does not [...]
Winter Nellis Pear
Nellis are a winter variety, their green to russet skin protects them. Picture these pears and partridge pets when you singing one more rousing round of the “12 Days”.
Yali Pear
Yali’s are one of the sweeter variety of Asian Pears. FruitGuy’s customers familiar with variety may be able to distinguish this Asian Pear from it’s sisters by the fragrance and elegant shape. Ya Li means duck bill.
Warren Pear
It is commonly understood that when a neighbor’s fruit tree branches extend over your property line, you are free to take the fruit. And if you were Thomas Oscar Warren, and a horticulturist – you are one lucky dude. Nice find, great pear!
Vali Pear
Forelle means trout in German. Here “forelle” describes the trout characteristic of a speckled blush (the pear’s red lenticels), not taste. Plus it has got a great rolling “r”, and rotpunktiertebirnenshulter just doesn’t flow. These little darlings have grainy flesh and a wonderful pear perfume.
Tosca Pear
Puccini and Verdi were having a working lunch, writing the libretto for a new opera. They mused over what to call the heroine as they munched slices of aromatic green pears. Hmmmmmm…
Taylor Gold
A happy accident, a mutation from a comice pear orchard in Nelson New Zealand produced this now well-loved pear. Taylor’s Gold became orchardist Michael King-Turner’s gold when it became popular. Russeted and fragrant.
Starkrimson Pear
An aromatic bartlett-like pear also known as Early Red for ripening while it is still technically summer. Unmistakable crimson – the color of kings and colleges and primary on Michelangelo’s palette.
Star Crimson Pear
The Crimson Star is not Krasnaia Zvezda the Soviet Military Newspaper. But a tender end of summer pear. Smooth flesh, tart skin and a scent of banana. And vavoom – shapeliness from Page Three.
Shinseki Asian Pear
Shinseki have lemon yellow light skin and crispy white flesh. Juicy with a fresh fragrance that will transport you to land far away where Hiroshige like waves lap at your feet.
Shinko Asian Pear
Be prepared – when you eat this pear, you will need a napkin nearby. The Shinko is light tasting, with a refreshing citrus finish that gives you the strangely simultaneous experience of eating something crunchy, supple, smooth, cloud-like and filled with lemony-sweet flavors all at once.
Seckel Pear
Love notes, prepositions, nitroglycerine, ipods, and ladybugs. Sometimes good things come in small packages. The Seckel pears are petite sugary parcels, just right for snacking.
Red Sensation Pear
Roll out the red carpet for this pear. The taste and texture of the classic Bartlett dressed in a stunning red satin A-line couture.
Red Bartlett Pear
The dear Bartlett pear was originated in Berkshire England by a schoolmaster named Stair. He sold his cuttings to a horticulturist called Williams, who gave this new pear his name. When the pear immigrated to the New World, a nurseryman called Bartlett laid claim to the fruit. So English folk may know this pear as [...]
Peckham Pear (Packham Pear)
Rumpled. A good poetic word. Rumpole of the Bailey. Rumbly, bumpy, bulbous, gibbosic. Peckhams’ are sweet pears, with character. Each a little askew like that friendly odd fellow at the bus stop. This pear’s parentage is Bartlett and Yvedale Saint-Germain. It softens as it ripens.
Olympic Asian Pear
All things Olympic are beautiful. The Pacific’s Olympic Peninsula, Olympic athletes with eyes on Rio and Olympic Asian Pears. And like the golden apples used to distract Alalanta in her race with Hippomenes we can be bewitched by their beauty and sweetness.
Nitaka Asian Pear
Be prepared – when you eat this pear, you will need a napkin nearby. The Niitaka pear is candy-sweet with aromatic flavors of caramel and butterscotch that develop in layers on your tongue.
Hosi Asian Pear
Sometimes called apple-pears because of their apple-ness on the outside, and pear-ness on the inside. There’s a truthiness to this moniker. Asian pears are indeed pears from China, Japan and Korea. The seedlings where brought to California by Chinese immigrants and grew from a small “specialty” crop into a popular and regulated crop.
Honeysweet Pear
“It’s smooth, creamy and sweet as honey!” exclaim the Stark Brothers Nursery. A golden russet similar to Seckel but bigger, the Stark Brothers are so proud they’ve patented their pear creation.
Harrow Sweet Pear
The Harrows: Delight, Crisp, Beauty and Sweet appear in that order through the pear pageant season. Bartlett-like with crimson cheeks.
Harrow’s Delight Pear
One of the first pears off the trees, Bartlett like, and with crimson cheeks. Harrows were bred at the Agricultural Station at Harrow in Ontario Canada. They grow wonderfully in Bird-in-Hand PA.
French Butter Pear
Eating this pear has the Calgon take me away oo la la kind of effect. If you can be patient and wait until it is perfect (should give slightly to the touch but not too much), then it will taste like sweet fall itself.
Forelle Pear
Forelle means trout in German. Here “forelle” describes the trout characteristic of a speckled blush (the pear’s red lenticels), not taste. Plus it has got a great rolling “r”, and rotpunktiertebirnenshulter just doesn’t flow. These little darlings have grainy flesh and a wonderful pear perfume.
Concorde Pear
Pears with necks as lovely as Audrey Hepburn. Concordes combine the crispness of Conference pears and the juiciness of the Comice. A fairly new variety bred in England, these pears have a brilliant fruit feature – they resist oxidation! Because they are slow to turn brown after slicing they’re great to share with co-workers. If [...]
Comice Pear
The Doyenne Du Comice was developed in France in the mid 1800′s. It is widely grown on the west coast. It can be recognized by its bulbous shape and dimple underneath. It has a green color when firm and turns light yellow as it ripens. When ripe it will have a wonderfully smooth and juicy [...]
Cascade Pear
Cascades are most similar to a red Comice. Grown by Marley at Yoxagoi Orchards from a handful of trees her grandfather planted.
Atlas Pear
Atlas Red Sensation is the long name for these pears. They arose from a Bartlett “sport” and have a lot in common with their Bartlett parentage. Kelseyville is the anointed Pear Capital of the World.
Asian Yali Pear
Yalis are one of the sweeter varieties of Asian Pears. FruitGuy’s customers familiar with variety may be able to distinguish this Asian pear from its sisters by the fragrance and elegant shape. Ya Li means duck bill.
Alexandre Lucas Pear
The first geneticists–like the Benedictine Friar, J. Mendel–kept careful notes, but no one seemed to record a genealogy for the Beurre Alexandre Lucas pear. We can tell from it’s characteristics the Alexandre Lucas likely has antecedents in the wild pears of Europe. Known is that this lovely russeted pear was cultivated in cloistered monasteries, mostly [...]
Abate Fetel Pear
The Abate Fetel was developed in the 15th century Italy by a monk who must’ve been promoted to abbot – Abate. And yes this pear looks like… an abbot’s hat. Yes, that’s it – a hat. These pears are very popular in Italy. Test your Abate Fetel for ripeness by pressing gently on the stem [...]
Recipe Links
Pear RecipesStorage Tips
Pears are picked hard to avoid bruising and should be stored at room temperature, away from heat and sunlight. They ripen from the inside out, so if it gives to the touch, particularly near the stem, it is ready to eat.Parade of Pears
Autumn brings us a cornucopia of fruits with a concentration in apples and pears. As we move into the fall harvest season, we wanted you to know a little more about this tasty and varied fruit. 18th century Belgians are given the credit for cultivating the pear’s buttery characteristics we adore today. Previous to that, [...]
Recent Comments