There are several popular varieties in Europe, some crunchy and firm, others soft and juicy. The flesh is usually quite fibrous.
Shape can vary from long and thin to squat and bell-shaped. Skin colour varies too, from green to golden yellow to tawny red. But most pears don’t change colour when they ripen. Williams pears turn from green to yellow.
And the feel? Pears should be firm with just a hint of softness at the stem end. Buy firmer fruit for cooking.
Ripe pears have a very fragile skin that bruises and cuts easily. Dole harvests pears when they are young and firm, letting them ripen just before arrival in your store.
If you buy pears that are still too firm, they will ripen naturally at room temperature in a few days. You can keep ripe pears in the fridge for up to 5 days.
Wash your pears thoroughly and enjoy eating them out of the hand. You’ll know when they’re ready because they will yield to gentle thumb pressure at the stem end. But remember: Pears ripen from the inside out, so the outside will feel firmer than the flesh on the inside!
South Africa, Chile, Argentina
|Average per 178 g*|
|of which sugars||17.0 g|
|of which saturates||0.0 g|
|Iron||< 1.0 mg|
|* Average values according to US Department of Agriculture|