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At the orchard, pears are harvested at a point when the fruit sugar development is such that slow ripening will take place in proper storage. Visually, the fruit looks green and is hard to the touch.

The fruit is cooled immediately and kept in cold storage 15 to 30 days.

Ripening will occur at 60-70 F and relative humidity of 80-85%. At temperatures higher than 70F, ripening does not develop the best flavor and texture.

A mealy texture is attributed to higher than desirable ripening temperatures.

Fully ripe pears should be refrigerated until they are used and will hold for about one week.

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