Monday, August 24, 2009

tis the season.

Ninety-five percent of all pears grown in the U.S. come from Northern California, Washington, Oregon, where warm, dry summer days, cool nights, and wet winters combine to produce excellent fruit.

A pear purchased at the farmer’s market or grocery store will almost always be unripe. Because pears bruise easily, they are picked and shipped in an unripened state. But don’t dismay – they’ll actually ripen better on your counter than in the store or even on the tree, where they tend to become mushy and grainy. Just remember to select pears a couple of days before you want to cook or eat them.

Pears should be fully ripe for eating out of hand. For cooking and salads, they are best when firm-ripe.

Although pears are available at the supermarket year-round, they’ll be most delicious in season, harvested in July and August, the season is brief.

So, if you want a fresh, juicy, sweet pear, don't delay---August is almost over.

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