Fall Salad with Persimmon and Pear

Fennel, Pear, Grapefruit, and Pecan Salad

Citrus-Glazed Pear Cake

pears1-bowlRecipe adapted from diethood.com

2 pears, sliced and cored
1 tablespoon orange and/or lemon juice
2/3 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
4 tablespoons butter, plus some for greasing the skillet
1/3 cup sugar
2 eggs
1 teaspoon vanilla extract

Citrus Glaze (optional)
1 tablespoon milk
1–2 tablespoons orange and/or lemon juice
1 cup powdered sugar


Taylor's Gold Pear

Caramelized Pears and Onions

Concorde Pear

pear_concorde_lgPears 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 you miss Breakfast at Tiffany's, enjoy them in a healthy salad.

Comice Pear

Comice PearThe 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 texture with a lemony-pear taste.

Chojuro Asian Pear

Bosc Pear

pear_bosc_lgThe 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 "Dií¨ wí¥de, comint vos dalez?". Then gently press the stem end, a slight yield means it's ripe. Slice or eat in the hand and bid "Arví¨y".

Beurre Hardy Pear