Pears: The Perfect Partners


Whole Wheat German Pancake with Pears

My earliest memory of pears was the amazing pear orchard behind our house in northern California. We gathered them up and ate to our hearts’ content. We loved them whole and in fruit salads and with pancakes — Mom served them similar to this recipe for Whole Wheat German Pancake with Pears opens in a new tab. Dad loved them with a leafy green salad, like this Spinach Salad with Pears, Walnuts and Goat Cheese opens in a new tab. But then big bulldozers came and the pear orchard was gone. In its place stood our new elementary school.I never forgot those wonderful pears and I still love to eat them – just now I get them from our produce department. Did you know there are more than 3,000 varieties of pears grown around the world? Shocking! Our favorites are at their best from August through the winter. Here are some common favorites:

Bartlett – Sweet, juicy and aromatic. Varieties are green and red. Green ones turn to yellow as they ripen. Add to fruit salads, pancakes, waffles, muffins and quick breads. 

Anjou – Firm and perfect for slicing into green salads, fruit salad or for cooking; these pears hold their shape well in recipes. Available in red or green varieties, try them in hot or cold cereal, yogurt and smoothies.

Bosc – Firm and great for cooking and eating out of hand. They hold their shape beautifully in recipes. Their color is greenish yellow with a little brown. Make crisps, tarts and pies with these guys.

Comice – Green and sometimes reddish in spots, they’re amazing with cheese and honey or fresh fruits like figs. 

Seckel – Small, sweet and crunchy, these little pears are the perfect size for kids or a light quick snack. Their pretty olive-green color and small size make them easy to recognize.

Endive, Pear and Walnut Salad

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