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Pears are sweet, juicy fruits with a distinctive bell shape and granular texture from their stone cells. They're one of the least allergenic fruits and an excellent source of fiber, particularly when eaten with the skin.
The skin contains about half of the pear's fiber and most of its antioxidants (including quercetin and anthocyanins in red varieties). Washing thoroughly is recommended, but peeling removes significant nutrition.
Pears contain stone cells (sclereids)—clusters of cells with thick walls that create the granular texture. This is natural and not a sign of poor quality. Some varieties like Comice are less gritty than Bosc or Anjou.
Check the neck! Press gently near the stem—if it yields slightly, it's ripe. The body may still feel firm even when ripe. Waiting until the body is soft means overripe. Pears ripen from inside out, so neck is the indicator.
Ripen at room temperature—check daily as pears ripen from inside out. Ripe when neck gives slightly to pressure. Refrigerate ripe pears for 3-5 days. Unlike most fruits, pears ripen better off the tree.
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