Pears - Allergy Associates of La Crosse

With over 3,000 varieties of pears worldwide, the Bartlett pear is the most commonly eaten variety in the United States.

Background

Pears belong to the Rosaceae botanical family which also includes apples, stone fruits, and berries.
Some of the most common pear varieties found at grocers include the Bartlett, Anjou, Asian, and Bosc pears.
The Bartlett and Anjou pear have green and red varieties available.
Most pears produced in the United States are grown in Oregon and Washington.

Pears are an excellent source of fiber and a good source of copper and vitamin C.
- Fiber assists in maintaining bowel regularity, while also helping lower cholesterol levels and control blood sugar levels.
- Copper is an antioxidant which aids in energy production, iron metabolism, nervous system function, and bone formation.
- Vitamin C is an antioxidant which supports wound healing, immune function, and the formation of collagen and connective tissue.

Pears are available year-round at grocers. In the Midwest, freshly harvested pears can be found at farmers markets or orchards from late August to early October, depending on variety.
Choose pears that are firm with smooth skin. They should be free of bruises and blemishes.
Store pears at room temperature until ripe. Once ripe, you can place in the refrigerator for 2-3 days to extend shelf life.
It is typical for pears to be unripe when purchased. To speed up the ripening process, place pears in a brown paper bag with a banana. The ethylene gas from the banana quickens the ripening process.
Pears can be eaten fresh, canned, dried, juiced, or cooked. Add to salads, smoothies, baked good recipes, and jam or jelly recipes.

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