- german name: Birnen
- swiss name: Birnen
- french name: Poires
- italian name: Pere
General Information: Some estimates claim there are over 5,000 varieties grown throughout the world. In Europe, the leading providers of quality pears are France and Switzerland. Unlike most fruit, pears should be harvested when they are still hard. They will improve in texture and flavor after picking. The pear’s flavor can vary greatly moving from relatively sweet to sour. The most common varieties found today are Anjou, Asian, Bartlett, Bosc, Comice and Seckel. Check the local market for varieties found only in Switzerland.
Season: Best time for Swiss pears is August – December. Early season Italian or Turkish varieties can show up already in late May.
Purchasing Tips: Pears should be very fragrant and free of blemishes and soft or brown spots.
Storage: Keep at room temperature until ripe. Refrigerate ripe pears for up to 5 days.
Cooking Tips: Excellent raw, baked, poached and sautéed. Use firm pears if cooking. Dip peeled pears in acidulated water to prevent browning.
Nutritional Info: Good quantities of vitamin A and phosphorous« back to What's in Season