It’’s easy to think about apples, and we grow a lot of them. But, we also grow pears. In fact, pears and apples kind of go hand-in-hand. The same soil and weather that make the Yakima & Cashmere Valley areas perfect for growing apples, also make it perfect for growing pears (and blueberries and cherries). In fact our hot dry summers and cool winters are considered Mediterranean. Yep, I bet you didn’t realize that Washington was the Spain or France of the United States, at least by weather standards.
And just like apple harvest is underway, so is pear season. And we are busy harvesting both organic and conventional Bartlett, Anjou and Starkrimson pears. Pears are delightfully sweet and mild, but often overshadowed by their more popular apple friends. We like to think of pears as the pretty, quiet and shy girl in high school. You see her beauty, but because she’s so shy you don’t know much about her.
Well that’s about to change, we’re introducing you to her and you’ll love her so much you will probably invite her to homecoming. OK, OK – so no we’re being a little crazy, but we know you’ll start picking up pears thanks to this quick primer.
Bartlett pears are one of the softest pears with a sweet, mild flavor. Anjou pears are firm to soft, with not as sweet of a flavor and Starkrimson are a showy red pear that is very similar to Bartlett in its soft texture and sweet flavor. Below are some great graphics from USA Pears to help you understand the differences.
To make sure your pear experience is top notch – here’s a few of our top tips.
- Make sure your pear is ripe. Unlike most fruits, pears don’t ripen on the tree. Pears ripen slowly after we harvest them. You can check for ripeness by gently pressing on the neck of the pear. If it’s ripe it will yield to gentle pressure. If it’s still firm leave it on the counter to ripen.
- If you refrigerate pears before they are ripe, they will ripen very slowly. So depending on when you want to eat them, plan ahead before refrigerating.
- Handle with care. Pears are very sensitive…they don’t like to be dropped or handled roughly. Not only will they bruise, their skin will often break be cut.
- If you are taking your pear with you as a snack, place it in a small container or wrap it in a piece of paper to protect it.
Because of their mild flavor, pears are perfect for just about everything from snacking and salads, to sandwiches and desserts. We grow great fruit that’s easy in so many ways – it’s literally #WholesomeToTheCore and helps you #EatWholesome #BeWholesome.
Here’s one of our favorite appetizers for a Pear & Brie Quesadilla.
INGREDIENTS
Pear Chutney
- ¼ cup dry white wine
- ½-inch wedge of red onion, sliced thinly
- 2 tablespoons chopped red bell pepper
- 1 tablespoon dark brown sugar
- 1 Bartlett pear, peeled, cored and cut into 1-inch chunks
- 2 tablespoons of water, or more if needed
- Red chili flakes
Quesadilla
- 1 12-inch flour tortilla
- ½ of an Anjou pear, cored & cut into ¼-inch slices
- 6 ¼-inch slices of Brie cheese
- 2 tablespoons shredded mozzarella cheese
DIRECTIONS
For the chutney:
Place all ingredients a small saucepan. Cook over medium heat, stirring frequently, until pear is crisp-tender and most of the liquid has evaporated. (Water can be added if liquid completely evaporates before pear is cooked.) Transfer mixture to a blender or food processor and add water. Pulse quickly, just until chopped together as a chunky mixture, with ¼-inch chunks of pear, onion, & pepper. Add more water if necessary to achieve the consistency you desire. Place pear mixture in a bowl, and stir in chili flakes to taste. Let chutney cool completely before serving. Chutney can be stored in the refrigerator, covered, for up to three days.
For the quesadilla:
Heat oven to 425 degrees. Lay tortilla on a flat surface. Spread pear slices across ½ of the tortilla. Lay brie across the top of the pear slices. Sprinkle mozzarella over the brie. Fold other half of the tortilla over the pear & cheese mixture. Transfer tortilla to a lightly greased or parchment-lined cookie sheet and bake until cheese melts & bubbles, about 3-5 minutes. Remove tortilla from oven, cool slightly, then cut into 6 wedges. Serve on a plate or platter.
Note: To make this appetizer into a meal, add chicken to the quesadilla.