While roaming the Santa Monica Farmer’s Market the other day I stumbled across the pear lady. She said the time was now to enjoy her Asian pears, and boy was she right. Asian pears, usually grown in the San Joaquin Valley, are at their best in the late summer and early fall. They’re crunchy, sweet, and have a delicate flavor that I totally love. Pear lady, I will be back!
- How to Pick: There are many varieties of Asian pears, and unlike other pears, pick fruit that is firm and round, with no blemishes. Asian pears are prone to little moths burrowing into the fruit, so check to see that your pears have no holes.
- How to Store: These pears can be refrigerated for up to a week.
- How to Use: Cold, crunchy Asian pears can be eaten right out of the refrigerator after a rinse in cool water. No need to peel the skin; simply enjoy! Try slicing Asian pears into a salad with red onions, toasted almonds and poppyseed dressing.
- Recipe Ideas: In honor of Rosh Hashanah, this recipe for Pears in Pomegranate Wine with Honey from the LA Times caught my attention. I’ll be sharing my recipe for Pear and Goat Cheese pizza on Friday!
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