PEARS
Pears belong to the pome fruit family that also features apples and quinces. The sweet and slightly sour tasting flesh of pears develops by thickening and accumulation of nutrients in the flower stem, just below the flower itself. This part also contains the seeds of a pear. The small black threads at the bottom of the fruit are remnants of the flower base that carries the colorful flower petals. Pears are good when harvested fully mature, and they can thereafter be allowed to slowly ripen over a stretch of a few days (as can be done with e.g. bananas). The sweet taste will develop by itself from the vast amount of starch that is contained within an unripened pear. As soon as the pears are harvested though they need to be consumed when they reach their ripeness, and they cannot be stored for longer periods in the cold, which can be done with e.g. apples.
Pears contain less air pockets than apples, and therefore they have a denser and smoother texture. The main flavor comes from an ester called ethyl decadienoate, which the pears create by combining organic acid with alcohol that they produce by their innate metabolism. The shape of the pear is also an interesting factor to consider when it comes to the flavor - it tends to be more intensive and "flowery" in the flesh closest to where the flower once was located. When it comes to the optimal flavor it should also be remembered that pears lose their magic if they are exposed to excessive carbon dioxide (which they produce by the way) and therefore they should not be stored in plastic bags. Let them breathe openly.
Cooking pears should be done with care. Their flesh is sensitive to heat and becomes easily mealy, although some pears, like Bosc, are crunchy and keep their texture fairly well when cooked.
There are several varieties of pears available during the different seasons of the year. Summer pears are harvested during the warm summer months and include the Bartlett pear. In the early autumn, Comice and Bosc are harvested, while in the late autumn we can enjoy the winter pears like Anjou and Winter Nellis. These last mentioned can also be stored for several months in a controlled temperature and humidity. Other popular and newer variations of pears include Packham (Triumph) - available from late April to December - and Conference.
From the nutritional point of view, pears contain many dietary fibres, as well as vitamin C, K, and some copper. Fibres are good for our digestive system and keep the bad cholesterol levels at bay. Vitamin C is an antioxidant that prevents, a.o. cancer and cardiovascular diseases. Vitamin K is good for blood coagulation system. Both vitamins have also been shown to prevent the age-dependent macular degeneration, which impairs the eye vision. In other words, fruits like pears are really a gold mine when it comes to your health.
When you are buying pears, they are usually hard and require a few days of ripening process. Find the pears that are not blemished or bruised, and of course free of any mold. Allow them to ripen on their own, in open air (no plastic bags), until they are fairly soft - which is when you can eat them. Remember also that pears are easily absorbing smells from other foods, and they should therefore not be stored in close proximity to other things you eat.