Summer is winding down, but there are still plenty of opportunities to celebrate the sunshine and the food it brings us. Although pears are often skipped over for more famous fruits, they have a rich history and a variety of yummy uses today.
According to Top Food Facts, the Chinese consider the pear to be a symbol of immortality. The pear was also sacred to two goddesses in Greek mythology, and was used as a remedy against nausea during that time.
Pears also contain important antioxidants, flavonoids, and fiber. They are fat-free, cholesterol-free, and only contain about 100 calories, according to Medical News Today. Eating pears can help you lose weight, and even reduces the risk of developing cancer, hypertension, diabetes, and heart disease. Clearly, there are so many reasons to not forget about pears this season!
Below are a couple of recipes to ensure that you make use of the fresh pears that are growing in the orchard. Currently we have Bartlett, Magness and some Asian pears!
Although most people are familiar with berry preserves, pear preserves are just as delicious and versatile as their midsummer counterparts. Try this recipe from Taste of Home over ice cream, waffles, pork roast…the list goes on!
- 16 cups peeled, sliced fresh pears (about 16 medium)
- 4 cups sugar
- 2 cups water
- 3 tablespoons lemon juice
- In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency.
- Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims.
- Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Sweets aren’t really your style? Instead, try this humble salad from The New York Times that promises crisp deliciousness.
Spinach, Apple, and Pear Salad
- 2 unripe pears
- 2 crisp apples
- 4 cups fresh spinach
- ¼ cup raisins
- Thinly slice the pears and apples; put on a bed of spinach. Sprinkle with raisins and drizzle with a simple vinaigrette.
Run, don’t walk, to Orr’s to get some fresh pears this season. We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.