Pears
Juicy and sweet, with a soft, buttery yet somewhat grainy texture, the white to cream-colored flesh of pears was once referred to as the "gift of the gods" by Homer in his epic, The Odyssey.
Although the season for pears runs from August through October, there is a variety of pear available year-round because of the seasonal variations among the different varieties.
Early colonists to America brought pears with them from their respective home land, and while the first pear tree was planted in 1620, much of their pear supply was still imported from France. Like many other fruit trees, pears were introduced into California and Mexico by missionaries who planted them in their mission gardens.
Choose pears that have unbroken skin. Pears should firm or yield slightly to the touch. Wash pears carefully in cool water before using. Use pears in stuffing for pork and poultry, or in fruit salad. Use sliced pears to garnish an entree. Softer pears are good for snacking while a firmer pear can be used in baking and cooking. An overripe pear can be used as the base for a blended drink. A slightly underripe pear is perfect for poaching or baking.
To help sliced pears retain their color, dip them into a mixture of one tablespoon lemon juice and one cup water.
Most pears are not ready to eat when purchased, but must ripen a few days at home. Store firm pears in a brown paper bag to speed up the ripening process. If desired (and not in a hurry), you can simply leave pears out for a few days - just make sure they're kept at room temperature to ripen. Ripe pears can be stored in the refrigerator for up to five days. Storing pears in sealed plastic bags or restricted spaces where they are in too close together should be avoided. Pears should also be stored away from other strong smelling foods, whether on the countertop on in the refrigerator, as they tend to absorb smells.
