Irene McGuinness
Pears are perfect. Their versatility lends them to a variety of dishes from pear soup to salad to dessert.
Pears need little introduction. Most of us were raised knowing what a pear is and how it tastes. But does anyone know that pears have been around for 3,000 years?
Pears originated in the northern areas of Asia where they have been cultivating hundreds of varieties ever since. Today much of the world’s supply of pears is still grown in China with other popular varieties coming from Italy, Canada,
and the US.
Pears are an excellent source of dietary fibre, but they do much more than keep the plumbing in top form. They’re also a good source of vitamin C, giving adults up to 11 percent of the recommended daily allowance from one small pear. Since most of the vitamin C is in the pear’s skin, it’s best to eat them with the peel left on.
Also good sources of copper, pears contain 9.5 percent of our recommended daily intake, bumping up pears’ free-radical fighting capacity.
Plus they’re a good source of vitamin K, essential for quickly clotting blood from a wound, for slowing bone density loss, and for preventing hardening of the arteries.
It’s a pretty powerful fruit given all the benefits. The trick is to pick pears on the firm side, as they ripen quickly once harvested. That’s why pears at the market are sold quite firm. Just give them a day or two, unrefrigerated, and they’ll be juicy and sweet. Once ripe, refrigerate for longer storage.
Pick a pear. They’re delicious all by themselves. Or try them in a few of our favourite pear-spiked recipes.
Recipes
Irene McGuinness
Irene McGuinness is a nutritionist, food writer, food stylist, and recipe developer.
