Red Bartlett Pear

Scientific Binomial Name: Pyrus communis

Selection Information

Usage: Eaten fresh or in salads, canned, baked or poached.

Selection: Good-quality Red Bartlett pears will be medium-sized or larger with no bruises and only a few minor scuff marks. The coloring will be medium-red to brownish-red. Red Bartlett pears are ripe when they give off a sweet aroma. This pear bruises easily when ripe.

Avoid: Avoid product with soft spots or scars that are more than skin-deep. Product that is extremely hard will ripen best at room temperature.

Storage: Handle with care, especially when fully ripe. Ripen in a cool, dark place. Pear may be refrigerated for a few days.

Red Bartlett Pear Nutritional Information

Serving Size: 1 medium pear (166g)
Amount Per Serving
Calories 100	Calories from Fat 1
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 25g	7%
Dietary Fiber 4g
Sugars
Protein 1g
Vitamin A 0%	Vitamin C 10%
Calcium 2%	Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Low-fat, Sodium-free, Source of fiber, Source of vitamin C, Cholesterol-free.

How to make Pear Cocktails

Pear Tips & Trivia

Ripen pears at room temperature in a sealed plastic bag with a couple of ripe bananas. When the pear is ripe, refrigerate until you are ready to eat it.
Pears are cousins of apples. American varieties come from Europe, where they migrated from central Asia. Early colonists brought the first trees to America where they thrived until blights became severe. Most pears are now grown west of the Rockies where diseases are less of a problem.