Pears are delicious to eat, but they are also a good source of fiber. They deserves equal billing with bran and are much tastier. If your child or family member doesn’t like bran, offer them pears as an alternative.
A fiber rich alternative to bran is a delicious fruit which almost everyone likes. Pears are low in fat and sodium and rich in fiber. And no one can say that pears taste like bran. A single pear has a total fiber content of 5 grams, of which 4 grams is the insoluble kind with special benefits for digestive health. Pears are comparable to whole grain cereals, and more tasty.
Pears are picked from trees while still on the unripe side, and shipped to stores as they are. So choosing pears can be chancy. Look for a light green to gold color with a bit of blush in green Bartletts, Seckels and some Boscos. Scars and blemishes make a less than attractive appearance but doesn’t effect the taste or quality. Keep pears at room temperature until ripe, or even better, place in a brown paper bag to ripen faster.
Pears ripen from the inside out so don’t let them get too soft on the outside. They’re ready to eat when aromatic and the necks gives a little at the neck. At this point, eat them or place in the refrigerator. For baking or canning, use firm unripe pears. To peel, dip each pear in boiling water for about 5 seconds. When cool enough to handle, peel with a sharp peeling knife.
Pears are perfect in recipes containing orange and vanilla. They are also good in entrees containing meat and poultry.
Halve and core pears, fill them with a mixture of soft cheese, chives, and dill. Serve at room temperature as an appetizer or part of a light lunch.
Puree peeled ripe pears in food processor or blender. Add to the batter for muffins, pancakes or waffles. The puree adds a natural sweetness, so you can cut down on sweeteners in the recipe. You can also use the puree as marinades for pork or poultry.