Pears are usually a fruit that make my (Litsa’s) green juices super sweet! They balance out the greens that I add to my juices. When I add them to my fresh juices, I simply wash the pears and cut them in half to remove the seeds and hard center if they are still firm. If they are over ripe, I remove any brown spots on the pear. The skin of pears juice just as well as the interior of the fruit.
The skin of pears contains at least three to four times as many antioxidants and anti-inflammatory flavonoids as the flesh of the pear. The skin also contains about half a pear’s total fiber.
European pears come in several colors, including green, red, yellow and brown. The most common varieties are Bartlett, Bosc, and Red Bartlett. Asian pears are more crisp than European pears. Each variety has its own taste and texture.
Personally, I prefer a pear that is firmer when I’m adding it to my salad and/or eating it raw. However, when I’m juicing pears, I am not particular to the variety of the pear. Sweetness is always a plus to my fresh juices. If you want a firmer, unblemished fruit, check the neck by applying gentle pressure to the stem end of the pear with your thumb. When the skin yields to the pressure, the pear is ready to eat. But don’t forget that pears ripen from the inside out so don’t let pears sit too long before consuming them.
In season, pears are available from August through March with most varieties hitting their peak season in December, January, and February. However, pears are found year round in most grocery stores.
When you select your favorite pears, pick two! They are always decadent fruits to enjoy. Buying a pair of them will ensure that you don’t have to share yours and/or that you can enjoy twice as many of the antioxidants and anti-inflammatory flavonids. Try this pear cinnamon oatmeal recipe too!
Don’t forget local pear trees! Neighbors may enjoy sharing their surplus with you.
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