Fruit
Pear
PeraPeraPyrus communis
Pears ripen from the inside out: by the time the whole skin gives, the middle has gone. Check the neck, not the belly.
When
Around: Jul–Dec · At its best: Aug–Oct
Around: Jul–Dec · At its best: Aug–Oct
Around: Jan–Jun · At its best: Feb–Apr
Around here
Pera de Lleida PDO comes from the Lleida plain, in comarques like Segrià and Pla d'Urgell, with varieties such as Limonera, Blanquilla or Conference. The first summer pears, small and fragrant, give way in autumn to winter pears that keep for months. Duck with pears is an Empordà classic.
At the market
- Press gently by the stem: if it gives a little, it's ready; if it's hard, ripen it at home.
- Avoid pears soft at the wide end or with dark bruises.
- They should smell of pear: winter ones smell less, but never fermented.
- For cooking or poaching, slightly firm (Conference, Blanquilla); for eating, just ripe.
At home
- Hard ones at room temperature: they ripen in a few days; in a paper bag with an apple, sooner.
- Once ripe, into the fridge, and eat within two or three days.
- Cut pear browns quickly: a little lemon if you're not eating it straight away.
If you have too much
- Pears in syrup: peeled, halved, simmered a few minutes in light syrup and into sterilised jars.
- Jam or compote with ginger or vanilla.
- Freeze them poached in syrup or wine; raw they turn soft and watery.
- Dried in thin slices, in a low oven or a dehydrator.
In the kitchen
- With cheese: aged, blue or goat's. The classic pairing.
- Pears poached in red wine with cinnamon, orange peel and sugar.
- Duck with pears, Empordà-style.
- Escarole salad with pear, walnuts and blue cheese.
- Pear and chocolate tart or cake.
“Asking the elm for pears”, as they say in Spanish: expecting from someone what they can't give.
What it brings
Per 100 g, raw.
- Energy
- 63 kcal
- Water
- 84% water
- Carbs
- 15 g
- Sugars
- 9.7 g
- Fibre
- 3.1 g
- Protein
- 0.4 g
Stands out for
- Source of fibre3.1 g
Data from the USDA (FoodData Central). See the full table ↗ · How we decide what stands out
Goes with
- AppleAug–FebIt's harvested in late summer and autumn, but cold stores keep it on sale all year. In season, freshly picked, it crunches differently.
- QuinceSept–NovRaw it's hard and harsh, but it smells so good it used to go in wardrobes to scent the clothes. Cooked, it turns pink and sweet.
- GrapeAug–OctGrapes don't ripen once picked: the bunch you take home won't get any sweeter. You choose well at the stall or not at all.
- EndiveOct–MarBitter outside and almost sweet at the heart, which is yellow because the outer leaves keep the light off it. Cold weather makes it more tender.