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Pears

Department of Defense fact sheet containing nutritional information for pears.

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

Sources of Information

Questions:   Food Distribution Program | FoodDistribution@cde.ca.gov | 916-324-7132
Last Reviewed: Tuesday, September 26, 2023
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