Which pear is the sweetest

Pear flesh tends to oxidize or turn brown when cut and exposed to the air. They can also be tossed with a fairly acidic salad dressing. When cooking pears, there are two types of desired outcomes: Pears that keep their shape or fall apart. You'll want to choose pears that hold together well when making poached, baked, or grilled pears. Look to the crispest raw pears to find those that can withstand heat.

The popular Bosc pear is the best option. Anjou pears are another top choice and Concorde and French butter pears are also reliable. Pears should fall apart when making things like pear sauce or butter. As an extra bonus, Bartletts are plentiful at markets, so they're always there when you need them.

Consider too, mixing pears of both types. For instance, a combination of Bartletts and Bosc in a pie can be lovely. The Bosc pears hold their shape beautifully when surrounded by a Bartlett pear sauce. Actively scan device characteristics for identification. Once ripe, you can store them in the refrigerator, where the ripening process will be slowed for a few more days. Check the neck for ripeness daily by gently pressing your thumb near the stem end of the pear.

When it gives slightly, the pear is ripe. When that happens, though the mouth-feel may not be perfect for eating fresh, this is the perfect time for your super-ripe pear to be pureed into a tasty smoothie! The Bosc season starts in late September or early October.

With a few distinct characteristics, the Bosc pear is easy to separate from the others. The texture of the Bosc pear is crunchy with a thick flesh and spicy sweet flavor. They are normally preferred as a baking pear, and they work really well in the Honey Pear and Puff Pastry dessert. Which pear is your personal favorite? Mine would have to be the Asian pear! I especially enjoy using it in fruit salads, eating it fresh or adding to our cooked oatmeal on a crisp morning!

The fruit texture analyzer takes the information gathered and translates it into a color-coded spreadsheet. The test reveals the average firmness and maturity level of the fruit, and when it reaches the desired 10 to 13 pounds of pressure per square inch, the harvest can begin. Since the pears are not quite ready to eat when harvested, their next stop is cold storage. This is where their sugars will fully develop.

Save my name, email, and website in this browser for the next time I comment. A Creation of.