For my birthday last weekend, my best friend and I went to Dallas. After a day of shopping at some local boutiques, we headed over to my favorite restaurant, Cheesecake Factory. There were so many delicious dishes to pick from, but I went with a flatbread topped with sweet baked pears, arugula, toasted walnuts and blue cheese. The combination of the sweet pear and sharp arugula was amazing.
Pears have a high NuVal score of 96. That is no surprise because they are a good source of vitamin C, vitamin K and fiber. While I love to slice pears and add them to a pizza with arugula, toasted walnuts and blue cheese, they are also good in cobblers, salsas and salads.
Don’t know which pear to get? Well, Bartlett pears are the most flavorful and their juicy and sweet flavor is perfect for canning, cooking or added to a salad. As the Bartlett pears ripen, they turn from green to yellow.
Bosc pears are good for baking, cooking and poaching. You will not be able to tell if a Bosc pear is ripening based on its color, but on the area around the stem. As the pear ripens, the area around the stem will shrivel.
Red pears are sweet much like the Bartlett pears, making them perfect for salads, desserts and cooking. When the pear is bright red, it’s ready to enjoy.
Try a few different pears this week to find your favorite.