Red StarKrimson Pear Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Pyrus spp.
Excellent for snacking, salads, or plate enhancement if you can show off the brightly colored skin.
Good-quality StarKrimson pears will be medium to large in size with few if any blemishes or scars - none being more than skin deep.
The coloring of StarKrimson pears will be evenly deep red in color and will actually change as they ripen from a dark red to a bright red. The skin will also become more thin and susceptible to bruising, store carefully.
Avoid StarKrimson that have gotten too bright red as they might be overly ripe and more prone to bruising.
Unripe pears may be stored in the refrigerator for long periods and still ripen correctly. Ripen in a cool, dark place.
Handle with care, especially when fully ripe. Once ripe, pears may be refrigerated for a few days.
Product that is extremely hard will ripen best at room temperature. Only refrigerate after ripening or if you want to slow down the ripening of some of your pears.
You can speed ripening by placing a ripe banana in a sealed plastic bag with your pears.
Pears are ripe when they yield slightly to gentle pressure at the stem end and the skin has a slight waxy feel.
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.
Named for its brilliant crimson color, the Starkrimson is a beautiful red pear that originally occurred as a “sport”, or a spontaneous mutation. It was discovered in Missouri as a branch of red pears growing on a tree of Clapp’s Favorite (a green pear, not produced commercially in the Northwest). The discovery was made in the early 1950’s. (Source: Pear Bureau Northwest)
In The Odyssey, the Greek poet Homer calls pears a "gift of the gods."
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.
Broccoli is available year-round from California, and available from Washington from June through October.
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