A pear is a nutrient dense food, providing more nutrients per calorie, than calories per nutrient. Pears are loaded with fiber, potassium and Vitamin C and are considered a good way to reduce acid in your diet.
At VerSnyders we grow the following pear varietals:
A good-quality Asian Pear is selected by smell rather than variations in firmness. Unlike other pears that yield to gentle pressure when ripe, Asian pears are ripe even when they are extremely firm. Handle with care, especially when fully ripe. Ripen in a cool, dark place. Pear may be refrigerated for a few days.
A good-quality Bosc pear will be medium-sized or larger with no bruises and only a few minor scuff marks. The coloring will be dark yellow with a cinnamon russeting of the skin. Pears are ripe when they yield to gentle pressure at the stem end. Avoid product with soft spots or scars that are more than skin-deep. Product that is extremely hard will ripen best at room temperature. To Store pears, handle with care, especially when fully ripe. Ripen in a cool, dark place. Pears may be refrigerated for a few days.
Depending on where you live, this pear could be called either a Williams or Bartlett pear. It was first known as Stair's pear after the English schoolmaster who first discovered it in 1765. A Good-quality Bartlett pear will be medium-sized or larger with no bruises and only a few minor scuff marks. The coloring will be light-green to completely yellow. Bartlett pears are ripe when they turn completely yellow and give off a sweet aroma. This pear bruises easily when ripe.