The color of fall vegetables and fruits reflect golden leaves as if they are sisters. In these days, most of fresh vegetables and fruits can be available and seen in any season as they are grown in greenhouses.
But I think pears are one of few ingredients that have limited availability at markets. This means that pears can make us realize that they are completely in season when we see them at markets. The season that pears can be most deliciously eaten is the early fall from September to November.
Here are several types of pears now. In Asia, pears have been known as the king of fruits. Pears can moisten our thirsty throats and stomach as well as working as anti-inflammatory. Pears can cool our body temperature so we need to be careful and try not to eat too many at a time.
I asked one of the farmers who produce pears in my area as I have been curious to see how to select best pears to buy.
Here are some tips from him:
For pears in reddish color (Hosui, Kosui), select ones that change colors from their natural color to brownish color.
For pears in greenish color (21 century), select ones that are almost translucent when holding them to the light.
Pears that have bisymmetrical shapes are good to choose. These pears don’t have variance in taste so that each part of pear has even sweetness.
Select pears that have thick skins and feel heavy.
How to store
When leaving pears in a room temperature, they get ripen faster than you think. Keep them in a airtight bag and store in a refrigerator. This way of storing pears can give pears longer life, approximately 2 weeks (But personally, I love to eat pears that are not too chilled in a fridge).
How to eat
The parts near skins are the sweetest and the parts around seeds tastes sour. Remove the parts around seeds littlie thicker so that sweetness can be maximized.
(Partial Reference: Wikipedia)