When shopping for pears at the farmer’s market, you would notice that most, if not all of them are unripe. So, why choose a pear you won’t be able to use right away?
Unlike apples and peaches which ripen on the tree, pears ripen only after they are harvested – unripe. They are also shipped when they are not fully ripe because they bruise easily. And nobody wants to buy bruised pears.
It’s the first thing you should avoid when buying pears, actually – bruises, cuts and soft spots. Instead, choose pears that have smooth, unblemished skin.
Deep-colored pears also indicate it would become a juicy, succulent fruit when it becomes ripe. Select pears that are firm, but not too hard.
If you want to hasten its ripening process, put the pears in a paper bag with small holes in several places and fold the top over. Add an apple or orange as these fruits release ethylene gas, which speeds ripening.
Set the paper bag aside at room temperature for a few days and check every so often for ripeness. You would know they are ripe when the flesh near the stem gives slightly when gently pressed.
Pears can be kept in the refrigerator up to a week. But remember to store them away from cabbage, celery, potatoes, onions and carrots to avoid the pears from absorbing their odors.
Tags: Choosing Pears