Ah, the joy of biting into a pear in its prime: first the sweet juiciness; then the mild, but distinctive sensation of texture. Each variety has its own unique character when ripened correctly. But like so many of life’s pleasures, enjoying the perfect pear requires patience. Pears are one of the few fruits that don’t benefit from ripening on the tree, so you can feel good about picking up your favorite variety at your local grocery store and bringing them home to ripen into a remarkably adaptable ingredient for sweet or savory dishes.

A ripe pear eaten out of hand also makes a healthy dessert or snack. Pears are a good source of potassium, and a medium-size fruit has just 100 calories, not to mention an impressive 4 grams of dietary fiber. Whether cooked or eaten fresh, this voluptuous and versatile fruit makes a delicious addition to main dishes and desserts alike.

Is it ripe?

Let pears sit at room temperature, near other ripening fruit, or in a brown bag with a ripe banana (which stimulates ripening). Most pears don’t significantly change in color when ripe, so go by touch: if it’s soft when gently pressed near the stem, it’s ripe. Store ripe pears in the coldest part of the refrigerator to prevent overripening.

Types of pears

Anjou: Spicy taste with smooth, white flesh. Enjoy fresh. October-June.

Red Anjou: Spicy taste with smooth flesh. Eat fresh or use in baking. October-May.

Bartlett: Smooth, juicy flesh, excellent for canning, poaching or eating plain. Skin turns bright yellow when ripe. August-January.

Red Bartlett: Similar to the regular Bartlett, but turns bright red when ripe. Adds color to salads, also great cooked. August-January.

Bosc: Distinguished by its long, tapered neck, slim stem and golden brown skin. Dense, aromatic flesh with a buttery texture. Great for poaching, roasting, broiling and grilling. September-April.