Lime green, ruby red, golden brown. Fall brings a beautiful, abundant selection of local pears fresh from the orchard to market. This wonderfully versatile fruit can be enjoyed fresh or cooked in a variety of ways. They pair especially well with wine and cheese and are a great fruit to feature on fall menus.
Our pears come to us from wonderful growers such as Stemilt Growers in Wenatchee. Family owned since 1964, Stemilt pears are grown in the Wenatchee River Valley and the Entiat River Valley, two of the world’s best spots for growing pears thanks to the cool temperatures and high quality air drainage that the fruit needs to thrive. Stemilt grows many pear varieties, including the wonderful Tosca pear.
From a nutritional standpoint, pears are an excellent source of fiber and vitamin C. They are a wonderful addition to your diet, particularly when eaten fresh. How do you know when a pear is at its peak and ready to eat? Pears ripen from the inside out, so try squeezing the neck of the pear to test for softness. Some pears change color as they ripen (Bartlett) but others do not (Anjou) so this is not the best gauge of ripeness.
Best Use—delicious fresh and added to salads but great
Pairings—Gorgonzola cheese and Pinot Gris. Try them in our Tosca Pear Walnut Salad with Castello Blue Cheese Crumbles!
FLAVOR—juicy, subtle sweetness with hints of lemon and lime.
Best Use—works well
Pairings—Soft Goat Cheese and Sauvignon Blanc/Brie and Demi
FLAVOR—aromatic, change from green to yellow as they ripen, sweetens and softens as it ripens going from tart and crunchy to juicy and sweet.
Best Use—traditionally known as a canning pear, Bartletts are great for snacking, fresh in a green salad or served with cheese.
Pairings—San Andre Triple Crème and Brut Champagne/Fontina and Merlot
FLAVOR—sweet, juicy and buttery-one of the sweetest and juiciest fruits in the pear family.
Pairings—Stilton and Ruby Port/Roquefort and Sauternes
FLAVOR—crunchy yet tender flesh with a
Best Use—these pears
FLAVOR—these exceptionally sweet small pears are sometimes called sugar pears.
Best Use—the petite size and wonderful sweetness
Pairings—Fontina and Pinot Noir/Havarti and Beaujolais
FLAVOR—classic pear flavor, floral aroma, buttery texture.
Best Use—great for snacking, salads, pies, canning and sauces.
Pairings—Brie and Reserve Chianti/Stilton and Tawny Port