Fit Fare

It’s pear harvest time in many parts of the Pacific Northwest, which produces 99 percent of the pears grown in the United States. The climate and temperatures found in California, Washington State, and Oregon are ideal for pears. Fortunately, pear consumption is growing in this country, more than any other fruit, so growers are working to provide a wide variety of pears for consumers.

Pears fall into two categories, European or Asian pears. European pears, the traditional form of the fruit, are hard when harvested and soften afterwards until they are ready to be eaten. Asian pears, which are round like apples, are crisp and juicy, ready to be eaten when they are harvested. Asian pears often befuddle many consumers, but they are true pears.

Where I live in Northern California, large pear orchards are found next to the freeways, offering drivers Springtime displays of trees festooned in clouds of white blossoms. Fruit stands are common in these areas, selling different varieties of locally grown pears. The most common pear grown in my area is the Bartlett or Williams pear, which has a yellow skin and chubby pear shape. They are sweeter than most other pears and popular with consumers.

As Fall approaches, pears are harvested from the trees and start to show up in stores and Farmer’s Markets. There are also many pear festivals held in different states. Some, such as the Medford Oregon Pear Blossom Festival and the Sacramento Delta Pear Fair, hold their festivals at the start of the pear harvest. Other are timed for the last part of the harvest. The self proclaimed Pear Capital Of The World, Kelseyville, California holds it’s festival at the end of September.

Whether you are buying your pears at a road side stand or in the grocery store, look for firm unblemished pears, with stems attached. Place the fruit aside in a bowl and wait 3 to 5 days for it to soften, or put it in a paper bag if you want to hasten the process. You can judge its readiness by gently pressing the top shoulders of the pear. If they are soft and the stem can be pulled away easily, it’s ready to eat. Don’t tarry. Pears will quickly become too soft and lose their perfection if they rest too long. If you aren’t ready to eat them when they’re perfectly ripe, they can wait 2-3 days in the refrigerator.

One of the best ways to eat a pear is out of hand. Buy several varieties and compare the taste. They’re also wonderful in salads with roquefort or blue cheese and chopped walnuts sprinkled on top. Then add your favorite vinaigrette dressing. For a salad, the sweeter varieties are my favorites, such as the Bartlett or Red Comice.

For cooking, firmer pears are a better choice. The best is the brown Bosc which will hold it’s shape better than other pears when it’s cooked. I used them in a delicious pear muffin. This recipe uses four pears, along with nuts and raisins, so the pear flavor is pronounced. It’s a moist, dense, flavorful muffin. Easy to make, with very good keeping qualities, it’s an ideal way to capture the flavor of pears. This recipe uses 1 cup of sugar, but that could be reduced by half if you wish.

Spicy Pear Muffins Recipe (School Recipes Online)

4 pears (about 2 lbs.), peeled, cored and diced small, but not pureed

1 or 1/2 cups sugar

1/2 cup vegetable oil

2? eggs, beaten

2 tsp vanilla

2 cup flour

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1 tsp salt

1 cup raisins

1 cup chopped walnuts

Preheat oven to 325? F. Prepare 18 muffin cups.

Mix pears and sugar in medium bowl. Blend oil, eggs, and vanilla in large bowl. Combine flour, baking soda, cinnamon, nutmeg, and salt in another medium bowl.

Stir pear mixture into egg mixture; mix in dry ingredients. Fold in raisins and walnuts; do not overmix.

Divide batter among cups. Bake 25 - 30 minutes at 325 F.