Pears are a popular fruit and a star among fall crops. They’re perfect for a variety of dishes or straight up as a fresh fruit. Pears date to prehistoric times on a variety of continents, and different species reflect that in their French, Chinese and European names. They date to 3,000 years ago in China, and there are more than 3,000 varieties worldwide. Ten varieties are available locally, accounting for 84 percent of U.S. pear production.
A medium pear packs about 100 calories and 6 grams of dietary fiber with a total of approximately 27 grams of sugar as well as vitamin D, calcium, potassium and iron. They vary greatly in sweetness between varieties. I tend to like to eat them fresh on the greener side of ripeness, but when preserving them, I prefer them more ripe.
As ciders make a resurgence, pears are a splendid choice. You can find pear cider, or pears mixed with other fruits for a mixed fruit cider. I’ve had them combined with blackberries and with apples. They are a refreshing change from the typical apple cider.
My favorite way to eat pears is as a butter. Much like apple butter, pears make for a unique flavor profile that tastes amazing on a slice of toast or alongside a pork roast. Pears also make awesome crisps, tarts and pies, and they steep well in honey, something the Romans enjoyed. You can also make compote with other fruits such as pineapples, peaches and bananas for a mix of fruit over ice cream.
