Tony's TV Topic: Bartlett Pears

You want to make sure they're nice and yellow all the way around. A little bit of greening that's OK, as a matter of fact if you buy them and there's maybe 30% yellowing to them, that's not a bad deal either. Oh, one more thing…make sure the skin is free from any shriveling and free from any decay.

When you bring them home, store them on the counter. Never, ever store them in the refrigerator. You'll slow down the ripening process and they won't ripen properly. Now Bartlett pears are great enjoyed when they're yellow all the way around, but don't let them get too soft. That's the biggest mistake made sometimes. When you wait until they're too soft, like you would a Comice pear, that's when they'll taste mushy. When they have a slight give to 'em, that is when they'll be great.

Pears are a good source of vitamin C, folate, dietary fiber, and provide some iron and potassium. Pears also contain the phytochemicals quercetin that may reduce inflammation associated with allergies, inhibit the growth of head and neck tumors, and protect the lungs from the harmful effects of pollutants and cigarette smoke.

Ensure getting the most nutritional benefit from your Bartlett pears by checking the web page for other pear selection, storage and preparation tips. Enjoy Duck Breast with Oven-Roasted Pear Sauce or one of my other delicious fruit and vegetables recipes that includes dairy free and vegetarian dishes.

Read my monthly "FRESH GROCER" newsletter along with other articles of interest in the reference shelf, and always remember to "Eat Fresh & Stay Healthy".