Healthy Food Database
Pears seem to be the fruit that always appears in still life paintings, yet is often absent from the family fruit bowl. A good pear is soft and juicy and packed with fibre. I say therefore, persevere with pears. Pears are better if picked before they are completely ripe. The most common variety of pears are the Beurre Bosc, William and Packham. (see individual listings). The majority of pears sold today are unripe. Ripe pears often look unappealing as they can bear a few marks. Pears ripen from the inside out. In Australia there's a pear available all year round.
Note: The pear's levels of salicylates drop to safe/negligible amounts if the fruit is peeled.
As if you were buying fresh flowers, buy them in anticipation of a need. The most ripe for quick use and unripe to eat in few days time. There is a small window between a ripe pear and one that is overripe.
Look for pears free of blemishes and cuts. Choose those that are fragrant without any soft spots.
Store unripe pears in a paper bag at room temperature until they give to slight pressure. It is best to turn pears occasionally while ripening. Refrigerate ripened pears and use within three or four days. Avoid stacking pears on top of each other.
Tips & Tricks:
To check for ripeness gently squeeze at the stalk end to feel for some give.
Eat raw with the skin on. Serve in salads with a contrasting-flavoured cheese on top. Poached pears served with pancakes is a delicious start to the day.
Nutrition per 1 Unit:
Monosaturated Fat , g:
No information available
Benefits the Following Health Conditions:*
High Blood Cholesterol
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
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