Consumer
info
|
Consumer
info
|
|
The
most limiting factor for pear production in Saskatchewan is the cold
winters. Therefore, hardy varieties must be chosen for planting.
Hardiness
E - Extremely hardy, to -50oF or colder
David - E The fruit ripens in September. The skin is thin and the flesh is firm. This makes it good for cooking and processing. The tree is fire blight resistant.
Golden Spice - E The fruit ripens in October and is small(2 inches long). The skin is medium yellow lightly blushed with dull red. It is fair for fresh eating but very good for sauce and does not keep well. The tree is a good pollinator and somewhat fire blight resistant.
John - E The fruit ripens in late September and is unusually large for a prairie pear (3 inches long). The skin is greenish yellow blushed red with a cream-colored flesh that is juicy and aromatic. It is best harvested immature and then ripened off the tree but is even then only fair for cooking. The flavor is especially strong when the tree is grown on dry soil. The tree is a Pyrus ussuriensis/P. communis ussuriensis cross that is very hardy and fire blight resistant.
Ure - E The fruit ripens in September and is small (2 inches wide). The skin is greenish yellow with a flesh that is very sweet and juicy and is good for fresh eating and canning. The fruit will also keep for six weeks in refrigerated storage. This tree gives the best quality fresh fruit of the hardy selections. It also is naturally a semi-dwarf and is resistant to fire blight.
* The University of Saskatchewan is currently breeding for hardy cultivars and may be releasing one in the near future. This new cultivar is has some of the Asian pear in its parentage and looks like it will be the best hardy pear available, if it is released.
Pears should never be transplanted nor have their roots disturbed while leaves are on the tree. The generally recommended spacing for pears trees is 6-7 m apart in the row and 7-8 m between rows.
Poached Pears (http://dessert.allrecipes.com/az/pchdprs.asp)
1/2 (750 ml) bottle champagne
1 cup orange juice
1 cup white sugar
4 slices orange
4 whole cloves
1 teaspoon vanilla extract
4 pears, peeled with stems intact
2/3 cup semisweet chocolate chips
1. In saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer for 15 minutes. Remove cover, and simmer for another 30 minutes. Remove pears from the liquid, and let cool.
2. Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over pears, and serve.
Cream Cheese Stuffed Pears (http://dessert.allrecipes.com/az/crmchsstffdprs.asp)
2 (29 ounce) cans pear halves in juice
2 (3ounce) packages cream cheese
2 teaspoon granulated sugar
1 (12 fluid ounce) can NESTLEŽ CARNATIONŽ Evaporated Milk
1 (12 ounce) package NESTLEŽ TOLL HOUSEŽ Semi-Sweet Chocolate Morsels
2 tablespoons granulated sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
bottled raspberry sauce or syrup (optional)
1. PLACE pear halves, cut side down, on paper towels. Combine cream cheese and sugar in small bowl until smooth. Match pear halves by size. Spread about 1 rounded tablespoon cream cheese mixture on cut side of one pear half; press cut side of second pear half into cream cheese. Repeat with remaining pears. Cover; refrigerate for 15 minutes.
2. HEAT evaporated milk to boiling in medium, heavy-duty saucepan. Stir in morsels. Cook, stirring constantly, until mixture is slightly thickened and smooth. Remove from heat; stir in sugar, vanilla extract and salt.
3. PLACE pears in pool of raspberry sauce; drizzle with Chocolate Sauce.
For more recipes go to:
http://www.calpear.com/cns_rec.htm
http://www.usapears.com/recipes.php?by=4
go to: http://www.calpear.com/cns_nutr.htm
Pears are one of the few
fruits that do not ripen successfully on the tree. They are harvested by hand
when they reach full maturity but before they are ripe. Pears will ripen after
they harvested. Choose a pear that is bright and fresh looking with no bruises
or external damage. Pears other than Bartletts do not dramatically change color
as they ripen. Test for ripeness by pressing gently near the stem, if it gives
to gentle pressure it is sweet juicy and ready to eat. Because pears ripen from
the inside out, ripe fruit will give gently to gentle pressure near the stem.
Waiting until pears are soft around the middle may indicate over ripeness. Store
unripe pears in a warm place outside of the refrigerator in a fruit bowl or in a
paper bag. Check daily for ripeness.
*Store ripe pears in the coldest part of the refrigerator. Pears are an ethylene
producer. Avoid long term storage next to ethylene sensitive produce.
Pears produce odors which may be absorbed by cabbage, carrots, celery, onions
and potatoes. Pears may also absorb odors produced by onions and potatoes, so take
care not to store pears next to these items.
For more information go to:
http://www.usapears.com/produce_guide.php
http://www.dole5aday.com/ReferenceCenter/Encyclopedia/Pears/pears_select.htm
http://www.calpear.com/cns_how.htm
Are you a pear or an apple? (http://www.hc-sc.gc.ca/hppb/nutrition/pube/vtlk/e_vitlk11.html)
Drawing from: http://www.sln.potsdam.ny.us/pears.html
Picture from: http://www.usapears.com