USA Pears

Leave the freeze for outside. A fresh start to the year deserves fresh fruit. The pear is the perfect pick for January. Most varieties are still at their best this month. And what better time to savor one than now; the lush greenness and sweetness a reminder of spring days to come.

In fact, it does not ripen on the tree but rather when it’s left out at room temperature.

Don’t let the taste of the juicy fruits fool you. Inside, you’ll find no sodium, no cholesterol and no fat but plenty of potassium, Vitamin C and fiber—nearly a quarter of the daily recommended amount.

Not only are the health benefits bountiful, but so are the choices: bosc, concorde and the pear pairs (Green or Red Anjou and Green Bartlett or Red Bartlett).

The pear is Oregon’s number one tree fruit crop and is the state’s official fruit. Up north in neighboring Washington, the fruit is just as popular as its pear production is the largest in the country, according to USA Pears.

Ripening your pear

LEAVE firm, unripe pears at room temperature so that they can ripen.

CHECK the neck for ripeness daily by applying gentle pressure to the neck, or stem end, of the pear with your thumb. If it yields to pressure, then it’s ripe and ready to eat

ONCE the pear is ripe, it can be refrigerated to slow the ripening process and saved for use up to five days later.

TO prevent browning, dip your pears in a mild solution of 50 percent water and 50 percent lemon juice.

Source: USA Pears

What Nutrition data says:

The good: Very low in saturated fat, cholesterol and sodium. It is also a good source of vitamin C, and a very good source of dietary fiber.

The bad: A large portion of the calories in this food come from sugars.

Roasted Pear and Butternut Squash Soup

2 pounds butternut squash, halved and seeded

2 tablespoons olive oil

2 firm but ripe Anjou or Bartlett pears, halved and cored

4 cups canned low-sodium chicken broth

1⁄2 cup heavy (whipping) cream

1⁄4 teaspoon freshly grated nutmeg

1 tablespoon sugar

Salt and freshly ground pepper

Parmesan Croutons:

2 cups of 1⁄2 inch cubes of French bread,

crusts removed

1 tablespoon olive oil

2 tablespoons grated Parmesan cheese

Preheat the oven to 350 degrees F. Brush the flesh of the squash and pears with olive oil and place, cut side down, on a rimmed baking sheet. Roast until tender when pierced with a fork, about 30 to 35 minutes. Use a spoon to scrape out the flesh of the squash and pears, and put in the work bowl of a food processor fitted with a metal blade. Discard the skins. Puree until smooth. Add 1 to 2 cups of the chicken broth and continue processing until smooth. Put this mixture in a 3 and one-half to 4-quart saucepan, add the remaining chicken broth, the cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste. To make the croutons, place the bread cubes in a large mixing bowl. Drizzle the olive oil over, add the Parmesan, and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes. Set aside until ready to serve. When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.

Source: USA Pears

Pear and squash soup USA Pears