- For diabetics; pears have a low glycemic index (GI) of just 38. Also, pears are one of the fruits that can improve blood glucose levels, help a person lose weight, and improve concentration.
- The risk of stroke was lower among those who said they had a high intake of white fruits and vegetables compared with those with a low intake.
- In one study women who consumed at least one serving per day of apples and pears had a reduced risk of lung cancer.
- In a Brazilian study participants who consumed pears or apples had a significant weight loss after 12 weeks of 1.21 kg, while those consuming oat cookies did not have a significant weight loss.
- Research conducted by the University of Innsbruck in Austria has suggested that fruit that is fully ripened, almost to the point of spoilage, actually increases levels of antioxidants.
How pears ripen:
- Pears ripen best off the tree; they do not ripen well on the tree.
- They are harvested when they are mature but unripe and need to be ripened after harvest.
- They have a long storage life so pears can be stored for months at O C (32F). Bartlett pears can only be stored for a few months; Anjou pears can be stored for 5-7 months.
- Pears ripen at room temperature; leave them on your kitchen counter and enjoy their beauty until they ripen in a few days. Putting apples and bananas in the same bowl will speed up the ripening, or you can put them in a paper bag.
- If you want to slow down the ripening of the pears simply put them back in the refrigerator in the coldest part, away from strong-smelling foods; they absorb odors.
- Bartlett pears change from green to yellow as they ripen.
- Anjou, Bosc, Comice, Concorde, Seckel and Forelle do not dramatically change color as they ripen.
- Pears ripen from the inside out; the best way to check for ripeness is to gently press on the neck of the pear near the stem with your thumb. When it gives in to gentle pressure it is ripe, juicy, and ready to eat.
- A pear that is soft around the middle is overripe.