Pear Calories

A pear can feel gritty because of naturally occurring stone cells in its flesh. The texture varies between pears and with ripeness; a slightly gritty bite does not by itself mean the fruit is spoiled.

Yes, you can eat a pear with its skin on after washing it well under running water. The skin adds texture and fibre. Cut away bruised or damaged spots, or peel the fruit if you prefer a softer bite.

Keep ripe pears in the refrigerator, where the cold slows softening. Store firm pears at room temperature until they yield slightly near the stem, then chill them; check regularly and use any fruit that becomes very soft.

Yes, pears can be frozen. Wash, peel if desired, remove the cores, and slice them; a little lemon juice helps limit browning. Freeze the pieces in a single layer before transferring them to a sealed freezer container.

A cut pear browns when its exposed flesh reacts with oxygen. Toss the slices with lemon juice and keep them covered in the refrigerator; this slows discoloration, although the texture is best soon after cutting.

Poach a firm pear gently in barely simmering water with spices such as cinnamon or star anise until tender. Keep the fruit submerged and check it as it cooks, since ripeness and size affect how quickly it softens.

Pears can help support regular bowel movements because they contain fibre and water. Eat the fruit whole, including the skin if you like, and drink fluids; pear juice has less fibre than the intact fruit.

Yes, an unripe pear is edible, but it is usually firmer and less sweet than a ripe one. Let it soften at room temperature if you want a juicier texture, or use a firm pear in a cooked dish.

No, pears do not need to be peeled before baking. The skin helps the pieces hold their shape and softens as they cook; wash the fruit well and remove the core before adding it to a tart or crumble.