Product Description
Good-quality pears will be bell-shaped, thin-skinned with smooth textured white flesh. Unripe pears should be firm with no cuts or bruises on the skin.
Peak Growing Season
January through May and August through December.
Uses
Pears are excellent for eating fresh in salads or out-of hand.
Preparation
Handle pears with care to prevent bruising and wash in cool water just prior to serving. If serving fresh cut pears, toss cut fruit with lemon juice to avoid browning.
Storage
Keep unripe pears at room temperature (60–70 degrees Fahrenheit) until ripe. Check daily for ripeness. Depending on how long they have been removed from cold storage, they may ripen in as few as three to four days, or take as long as five to seven days. When they yield to the gentle pressure they are ready to eat. Once ripe, pears should be used at once or put under refrigeration at 35–45 degrees Fahrenheit. Refrigeration will only slow the ripening process; therefore, plan to use them as soon as possible.
Best If Used By
Ripe pears should be consumed within two to three days.
Nutrition Facts
Legend: kcal = kilocalorie; g = gram; mg = milligram; RAE = retinol activity equivalent; IU = international unit
100 Count
One 7.04 ounce pear (around 1 cup) provides:
| Calories | 116 kcal |
|---|---|
| Protein | 0.76 g |
| Carbohydrate | 30.92 g |
| Fat | 0.24 g |
| Saturated Fat | 0.012 g |
| Cholesterol | 0 mg |
| Iron | 0.34 mg |
| Vitamin C | 8.4 mg |
| Vitamin A | 2 RAE |
| Calcium | 18 mg |
| Sodium | 2 mg |
| Dietary Fiber | 6.2 g |
150 Count
One 4.80 ounce pear (3/5 cup) provides:
| Calories | 79 kcal |
|---|---|
| Protein | 0.52 g |
| Carbohydrate | 21.03 g |
| Fat | 0.16 g |
| Saturated Fat | 0.008 g |
| Cholesterol | 0 mg |
| Iron | 0.23 mg |
| Vitamin C | 5.7 mg |
| Vitamin A | 1 RAE |
| Calcium | 12 mg |
| Sodium | 1 mg |
| Dietary Fiber | 4.2 g |
