Health Benefits of Pears in the Mediterranean Diet

Known throughout the Mediterranean for centuries, pears are second only to apples as the favored baked fruit. Baked pears are far less common in this country, although we aren’t sure why. A fresh baked pear is a mouth-watering, sweet, but­tery treat, and easy to prepare. Ripe pears are tasty, too—juicy, sweet, fragrant, and tender.

Most pears purchased from the supermarket aren’t yet ready for eating, however. Pears are far more edible when they ripen off the tree, so green pears are picked and shipped (convenient, since the unripe pears are harder and sturdier, so they travel better). Unripe pears are long-lived, and rival apples when it comes to long-term storage potential. Chill them and they’ll last and last (the harder varieties like Bosc and Comice can keep for up to seven months). A week or so before you are ready to eat them, bring them to room tem­perature and ripen in a brown paper bag.

When purchasing pears, look for firm fruit without cuts, bruises, or blemishes. Superficial nicks are fine if you plan to eat the pears that week. Bruises and soft spots should be avoided. Pears need to sit for a few days to soften suffi­ciently for eating once you bring them home. A ripe pear yields slightly to pressure on the stem end, and spoils quickly. Keep it in the refrigerator for a couple of days at most.

Pears are generally available all year in the United States, but their peak season is August through October. Sample the different pear varieties in most supermarkets: Anjou, Bartlett, and Bosc are among the most widely available, but you’ll often see other types. Asian pears are crisper and are best in the fall.

Pears may not sport the orange color that distinguishes carotenoid-heavy fruit, but they have plenty of other nutri­tional properties to recommend them. Pears are full of vita­min C, and fresh raw pears are particularly high in fiber. They also contain many other vitamins and minerals. Dried pears are great for snacking and are a more concentrated source of nutrients.