Seckel Pear Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Pyrus spp.
Eaten fresh, in salads or canned.
Good-quality Seckel pears will be small or even bite-sized with no bruises and only a few minor scuff marks.
The coloring will be green with dark-red blush or nearly all red.
Pears are ripe when they take on a yellow hue and yield to gentle pressure at the stem end.
Avoid product with soft spots or scars that are more than skin-deep.
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.
Seckel pears are Low-fat, Sodium-free, Source of fiber, a source of vitamin C, Cholesterol-free.
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.
Eaten raw or used in soups, stews and salads, use jicama cubed, sliced or as a substitute for water chestnuts in stir-fry. Good-quality jicama will (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013