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Any way you slice a pear, you’ve got all the ingredients for a tasty, nutritious treat. Cubed, planked, poached or grilled, pears pack a potent punch of flavor, color and even fiber (6g or 24% of your daily recommendation in one medium pear)! Let our chefs show you the way!

• Robert Burcenski’s Pear Tip

  "Try using the pear as a decorative 'container' in your dish presentation. Cut off the top, then use a melon ball scoop to hollow out the base of the fruit. Or, try cutting a pear in half lengthwise and scooping out the middle. Fill it with sauces, jellies or chutneys." ~ Robert Burcenski

• Dustin Clark’s Pear Tip

  Plan ahead when buying pears, as they may need some time to reach maximum ripeness and flavor. To speed up the ripening process, store the pears in a cool, dry place, along with a ripe banana, for several days. ~ Dustin Clark

• Jody Adams’ Pear Tip

  “Consider the texture of a pear when determining how it should be cooked. Firm and crisp varieties, such as Bosc and Seckel, stand up to dry cooking or roasting. Juicier, tender varieties, like Bartlett and Anjou, remain good candidates for cooking in liquids or poaching.�? ~ Jody Adams

• Mark Dowers’ Tip

  The way you cut pears will have a strong influence on the taste and texture it provides to your dish. Try dicing pears into small squares for a tangy, crunchy topping to any dish. ~ Mark Dowers

• Robert Zaborny’s Pear Tip

  Pay attention to the nuances of each pear variety and experiment with different types to discover new textures and flavors for your favorite recipes. ~ Robert Zaborny

• Michael Pivoney’s Pear Tip

  Don't be afraid to pair pears with savory items like rich cheeses and main courses. ~ Michael Pivoney

• Kathy Casey’s Pear Tip

  "Pears are the ultimate way to dress up any meal, and make for gorgeous centerpieces when placed in your favorite glass bowl or large clear vase. For your next dinner party try making them into sophisticated name cards - simply write each guest's name on a pear with a gold or silver pen, string some ribbon around the top and... voila!" ~Kathy Casey

• To Prevent Browning …

  Like many fruits, the flesh of cut or peeled pears will eventually brown. This natural oxidation process won't affect the taste or quality. However, to keep your pears looking appetizing and to prevent browning, brush them with a mild solution of water and lemon juice!

• Refrigerating Pears

  Ripened pears can be used at once or put under refrigeration (35º to 45º F) until you want to use them. Refrigeration will delay further ripening but will not stop it altogether, giving you adequate time to include fresh pears in your menu planning.

• “Pearfect” Point of Ripeness

  Place underripe pears near other ethylene-producing fruit such as bananas or citrus fruit to help speed up the ripening process. And if you find yourself with a few too many overripe pears, blend them into smoothies, soups, sauces and purrees!