D'Anjou Pear Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Pyrus spp.
In salads and eaten raw by themselves or paired with cheese. Sweet juicy Anjous are perfect for baking into desserts like tarts.
A good-quality Anjou pear will be medium-sized or larger with no scars or bruises.
The coloring will be yellow-green with an occasional red blush.
Pears are ripe when they yield to gentle pressure at the stem end.
Avoid Anjous with soft spots or scars that are more than skin-deep.
Some pears such as Bartlett will turn yellow when ripe – but not the Anjou. Too much yellow means an Anjou pear is over-ripe.
Unripe pears may be stored in the refrigerator for long periods and still ripen correctly. Ripen in a cool, dark place.
Handle with care, especially when fully ripe. Once ripe, pears may be refrigerated for a few days.
Product that is extremely hard will ripen best at room temperature. Only refrigerate after ripening or if you want to slow down the ripening of some of your pears.
You can speed ripening by placing a ripe banana in a sealed plastic bag with your pears.
Pears are ripe when they yield slightly to gentle pressure at the stem end and the skin has a slight waxy feel.
Anjou Pears are low-fat, sodium-free, and cholesterol-free. They're also a great source of fiber and vitamin C.
Ripen pears at room temperature in a sealed plastic bag with a couple of ripe bananas. When the pear is ripe, refrigerate until you are ready to eat it.
Pears are cousins of apples. American varieties come from Europe, where they migrated from central Asia.
In The Odyssey, the Greek poet Homer calls pears a "gift of the gods."
Early colonists brought the first trees to America where they thrived until blights became severe. Most pears are now grown west of the Rockies where diseases are less of a problem.
Good quality guava should be picked as you would an avocado - it should be stored at room temperature until it gives to gentle pressure. Scar and (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013