Availability: August - September
Quantity sold in: Five pound bag
Flavor: Sweet and Juicy
Use: Can be consumed raw or grilled
Grown in: Orchard
Grown by: Horticulture Research Station
Storage and Preparation
Short Term Storage: Ripe pears should be stored in the refrigerator. If pears are not ripe, they should be left at room temperature for 7-10 days to ripen. To speed up the ripening process, put pears in a plastic bag at room temperature. To slow down the ripening process, place pears in the refrigerator.
Long Term Storage: Pears can be frozen or canned.
More information from ISU extension on:
Preparation: Gently rinse pears with warm running water before using or consuming
Pairings and Nutrition
Pairings: The sweet flavor of pears make them a perfect snack or side dish. Pears are also great toppings for salads, cereals, yogurt or ice cream. Pears are good even added to the occasional dessert like pies, cobblers or fruit crisps. Pears can be grilled, baked, sautéed or just eaten raw.
Nutrition: Adults should consume 1.5-2 cups of fruit total per day according to the USDA MyPlate recommendations. A medium-size pear has about 6 grams of fiber which is 24% of recommended fiber intake for the day. Pears also provide vitamin C, K, and potassium.
Almond-Chicken Pear Salad
- 2 medium chicken breasts, grilled and cut in ½-inch cubes
- ½ cup green pepper, sliced lengthwise
- ¼ cup diced celery
- ¼ tsp. seasoning salt
- ½ cup low-fat plain yogurt
- 2 Tbsp. mayonnaise
- ½ tsp. prepared mustard
- ¼ tsp. ground ginger
- 2 fresh Pears, cored and cut in 1-inch cubes
- 1 head lettuce (or other leafy green)
- 2 Tbsp. toasted, slivered almonds
- Toss together chicken, green pepper, and celery. Sprinkle with seasoning salt.
- Combine yogurt, mayonnaise, mustard, and ginger; add to chicken mixture.
- Gently mix in pears.
- Serve on bed of lettuce. Sprinkle with almonds
Orange Glazed Chicken and Pears
- 2 Tbsp. soy sauce
- 2 Tbsp. white vinegar
- 1/4 cup sugar
- 1 tsp. ground ginger
- 4 (6-ounce) skinless, boneless chicken breasts
- Black pepper
- 1 onion, cut into thin wedges
- 1 pear, cut into 1/4-inch slices
- 2 Tbsp. dry white wine
- 1 orange, zest grated and juice squeezed
- Heat the soy sauce, vinegar, sugar, and ginger in a large nonstick skillet over medium heat until the sugar melts, about 3 minutes.
- Season the chicken with ½ tsp. salt and ¼ tsp. pepper and add to the skillet. Cook 3 minutes per side.
- Add the onion, pear, wine, and orange zest and juice. Cover, reduce heat to low, and cook until cooked through, 12 to 15 minutes.
- Transfer the chicken and pear slices to plates.
- Simmer the sauce until thickened, 1 to 2 minutes, and pour over the chicken.
Pear Cinnamon Crisp
- 4 whole (to 5) large pears
- 2/3 cups sugar
- 1/4 tsp. salt
- 1-1/2 cup all-purpose flour
- 1/3 cup sugar
- 1/3 cup firmly packed brown sugar
- 1/2 tsp. cinnamon
- 1/2 cup pecans, very finely chopped
- 1 stick butter, melted
- Preheat oven to 350 degrees.
- Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 tsp. salt. Set aside.
- In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.
- Pour pears into a baking dish; top with crumb topping.
- Bake at 350 degrees for 30 minutes.
- Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
- Serve warm with vanilla ice cream.