How to Pick the Ripest, Juiciest Pear Every Time

Pears are finally in season in the United States, but it can be difficult to spot the ripest and most nutritious ones. Here are five things to look for when shopping for the best pear.

Keep your eyes peeled for bold hues, which signal a riper pear with better flavor and nutritional value. “The richer the color, the more antioxidants and phytonutrients a pear contains, especially in red and russet varieties,” says registered dietitian and nutritionist Emily LaBombard, MPH, RDN, LDN. Health.

These red pears contain anthocyanins, a type of antioxidant that gives fruits their reddish hue and may help protect against chronic diseases like cancer, heart disease and diabetes.

Green-skinned pears, meanwhile, contain quercetin, a flavonol antioxidant that may help reduce inflammation and lower cholesterol and blood pressure, according to registered dietitian and founder of Camelback Nutrition & Wellness, Kristen Carli, MS, RD.

Ripe pears should have smooth, firm skin, neither too thick nor too thin, and should offer some give when squeezed.

Pro tip: Pears ripen from the inside out, so “checking for softness near the stem is the most reliable way to know when they’re ready,” LaBombard said.

“Overripe, mealy pears are a sign that nutrients like vitamin C have been oxidized,” Carli said. Health. Oxidation occurs when fruits are left out for long periods of time or begin to turn brown, reducing the strength and effectiveness of vitamins and nutrients.

Pears that are too soft or ripe may also contain more natural sugars, such as fructose and glucose. So, keep this in mind if you’re watching your sugar intake. (For reference, a medium-sized Bartlett pear contains about 17 grams of sugar.)

“Firmer pears contain less sugar but more resistant starch, which may support gut health,” LaBombard said. This type of starch can also help control blood sugar levels.

Most ready-to-eat pears have a quintessential rounded bottom. “Look for a well-rounded base that tapers gently toward the stem,” LaBombard said.

Depending on the type of pear, the general shape may vary. Anjou pears, for example, appear more rounded overall, while Bartlett, Bosc and Concorde pears have thinner, longer necks.

Regardless of the variety, the fruit “should be slightly heavy for its size,” LaBombard added. This indicates a high water content, making the pear “juicier and sweeter.”

Most thin-skinned fruits, including pears, become bruised during packaging, shipping, handling, or as they ripen. This does not always mean that the fruit is spoiled.

Just note when there is a lot of bruises, Carli said. If you see this, or if most of the pear is discolored or brown, has wrinkled or peeling skin, or gives off a foul odor, it is probably overripe or has started to rot.