Pear Facts, Picking Tips and Recipes

In the U.S., Pears typically peak during late August through September in the South, and September and October in the North. In order to produce good local pears, producers depend on ideal spring and early summer weather conditions, and no late frosts.

Now, here's the surprise: pears are picked unripe and left to ripe in a cool, dry, dark place (like a basement or garage).  If you wait for them to ripen on the tree, you probably won't harvest many - they'll rot and be attacked by bugs and birds.

Before you leave to go to the farm:

1. Always call before you go to the farm -
2. Most growers furnish picking containers designed for pears, but they may charge you for them; be sure to call before you go to see if you need to bring containers.
   If you use your own containers, Pears are fairly durable. Plastic dishpans, metal oven pans with 3 inch tall sides and large pots make good containers.
3. Bring something to drink and a few snacks; you'd be surprised how you can work up a thirst and appetite! And don't forget hats and sunscreen for the sun. Bugs usually aren't a problem, but some deet might be good to bring along if it has been rainy.

When you get home

• Spread the fruit out on towels or newspapers and separate any mushy or damaged fruit to use immediately.
• Now, get ready to make
  • Canned pears!  In sugar solution, water, fruit juice or Splenda!
  • Pear butters - It is VERY easy - especially with our free pear butter instructions - they're illustrated and easy
  • Pear jams and jellies

How to tell if the pears are ripe!

The fruit can be ripened on the tree, but for better quality, they are best picked early and allowed to ripen indoors. Pears have a characteristically gritty texture caused by cells in the meat called stone cells. Although modern varieties have fewer of these stone cells, all varieties still contain them. Picking the pears before they have matured and holding them under cool controlled conditions prevents the formation of too many stone cells, and results in a less gritty pear!

Pears are delicate even when they're hard and green, so they're always picked by hand. A few guidelines to use in determining whether pears are ready to be picked include:

• Attached to the tree: Pears are best picked when the fruit separates easily from the twigs. If it is hard to pull off the tree, it isn't ready!
• Texture: A pear ready to be picked should have a feeling of springiness to its flesh. Close your hand around one and squeeze. If it feels absolutely rock hard, it's still not ready. You should be able to detect a slight feeling of give, but not too much.
• Drops: when healthy fruits begin to drop, the others on the tree are ready;
• Color: there is a change in fruit color from green to yellow; and the stem separates easily from the branch. To pick pears, grasp the fruit firmly and twist or roll it to make the stem separate from the tree.
• Asian pears, unlike European pears, should be allowed to ripen on the tree. They need no after-ripening storage period. Asian pears are ready for harvest when they come away easily from the spur or branch when they are lifted and twisted slightly. Use the taste test; they're ready when they taste good. Asian pears should be crisp and crunchy when eaten.

Marks on the Pears: Bugs (particularly squash bugs and stink bugs) bite fruit during development and this results in some imperfections in the pear. This is especially the case with organically raised fruit.  These look like dents in the pears if the pears were bitten by a bug when they were young. This causes a spot that does not grow properly and makes a wrinkle in the pear. There's nothing wrong with these pears. They may look funny, but they will taste just as good as blemish-free pears, and it's better not to have the pesticides!

How much do you need?

• About 2 medium pears = 1 cup sliced pears.
• About 4 medium pears = 1 cup pureed pear.
• About 3 medium pears = 1 pound of pears

Nutritional Information

•  Carbohydrates make up 98% of the energy provided by a pear.
• Pears provide a natural quick source of energy, due largely to high amounts of two monosaccharides: fructose and glucose.
• A pear provides 30% more potassium than an apple. Potassium is necessary for maintaining heartbeat, muscle
  contraction, nerve transmission, and carbohydrate and protein metabolism.
• One medium pear provides 11% of the RDA for ascorbic acid (vitamin C).
• A pear, with skin, weighing 166 grams, provides 2.32 grams of crude fiber, and 4.5 grams of dietary fiber, of
  which 41% is pectin.

Pear Nutrient Values Based on 1 medium fresh pear, 166 grams

Nutrient Amt. in % of a Pear **RDA

• Calories 100
• Protein .65 g 1.5%
• Fat .66 g
• Carbohydrates 25 g
• Pectin 1.8 g
• Total Dietary Fiber 4.5 g
• Crude Fiber 2.32 g
• Vitamin A 33 IU 1%
• Thiamin .03 mg 3%
• Riboflavin .07 mg 6%
• Niacin .17 mg 1%
• Pantothenic Acid 12 mg
• Folacin 12.1 mcg 3%
• Ascorbic Acid (Vitamin C) 7 mg 11%
• Vitamin E .83 mg 10%
• Calcium 19 mg 2%
• Phosphorus 18 mg 2%
• Copper .19 mg
• Iron .41 mg 2%
• Magnesium 9 mg 3%
• Potassium 208 mg

* Handbook 8-9, U.S. Department of Agriculture, 1982

** RDA for Female 23-50 yrs., weight 58kg (128 lbs)

Temporary Storage and Ripening Tips

Most supermarkets don't sell really ripe pears because they bruise so easily, but it's very easy to ripen them at home. If pears are picked before they are fully ripe, they should be ripened at a temperature of 60° to 70°F. This will result in optimum quality and smoothness of flesh. If you want to keep pears for a longer period of time, store the freshly picked fruit in the refrigerator. They'll keep for many weeks!

Preserving the fruit

• For canning directions,
  Did you know you can make pear-sauce - just like applesauce, except you remove the pits before cooking them.  You can still use a foley food mill and sieve, or you can peel them first!
• Freezing Pears
  See my page on how to freeze peaches, plums, nectarines, figs and cherries. Even easier than canning and they will taste just like fresh.. but it does take up space in the freezer.
• Pear butter
  If you like apple butter and you like pears, you'll LOVE this easy pear butter recipe, complete with canning instructions, so you can make them now and give them away at Christmas time!

Substituting Frozen or Canned Pears for Fresh

In most recipes, frozen or canned pears can be substituted for fresh pears. The frozen and canned pears have already been sweetened; therefore, the amount of sugar called for in a recipe will have to be adjusted. Also, the pears should usually be drained before using.

Home Canning Kits Features: Everything you need to get started with waterbath canning (fruits,pickles, jams, jellies, salsa, sauces and tomatoes) 21-1/2 qt. enamel water bath canner Funnel, jar lifter, lid lifter, bubble freer spatula Ball Blue Book This is the same type of  standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids! To see more canners, of different styles, makes and prices, click here!For more information and current pricing:   Average Customer Review: Usually ships in 1-2 business days

Use the feedback form for questions, comments and feedback about farms -  Use this form suggest a farm to add to the website? 
Or as a last result (I reply to the forms FIRST),write me at 
 
All images and text  Copyright © Benivia, LLC 2004 - 2010 All rights reserved.   
Disclaimer and Privacy Policy
Permission is given to link to any page on www.pickyourown.org 
Looking for jobs on farms?  Farmers: If you'd like to advertise or have your own web page(s), click here!