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California Pears Consumer Page
https://www.calpear.com/cns.htmReview by Debbie Mazo
Dating back to ancient times, the pear was a precious commodity and even labeled a gift of the Gods by the Greek poet, Homer. Using grafting techniques, the Romans went on to develop over fifty varieties and later introduced the cultivated pear to the rest of Europe. For a modern look at today's pear, check out the California Pears Consumer Page brought to you by the California Pear Advisory Board.
Ever wonder about the nutritional content of fresh versus canned? Click on Nutrition Facts and you'll discover that fresh pears are definitely the winner. Ripe off the tree, pears provide an excellent source of dietary fiber (4 grams), vitamin C, and potassium. Best of all, they contain no cholesterol or sodium, and are fat free.
When it comes to versatility, pears can add extra flavor to just about any dish. Pears are great tossed in salads, made into preserves, or simply added to desserts or other baked goods. Check out the recipes at California Pears and you'll find out just how pears can complement all of your creations.
Want to dress up your everyday greens? Then, try the Villa Riviera Salad featuring salad greens, pears, thinly sliced prosciutto, and crumbled Gorgonzola cheese. For main meal entrees with a difference, serve up the Dijon Maple Glazed Ham with Pear Chutney and follow with a tart dessert selection like the Pear and Cranberry Crisp.
To maximize the flavor of your California pears, browse through the How to Ripen California Pears section. Here, you'll learn that when Bartlett pears turn from green to yellow and lose their firmness, you can leave them alone for a few more days to allow them to ripen completely. Or, if you favor firmer pears, refrigerate them to slow down ripening.
No matter how you prefer them, there's nothing like a California pear to enhance your appetite and your diet.
About the Writer
Debbie Mazo is a writer and editor based
in Vancouver, Canada. She currently specializes in technical
and marketing materials, but is also pursuing opportunities
in food journalism.
Copyright © 2000, Debbie Mazo. All rights reserved.
March 2000
This page created March 2000