Taylors Gold Pear Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Pyrus spp.
Excellent when eaten fresh, but the firm texture of the flesh makes this pear great when cooked as well.
Good-quality Taylor's Gold pears will be mostly round with a slightly elongated neck and a relatively blemish free but beautifully russeted skin.
The coloring will be a rich brown russet and will not change as it ripens.
Avoid product with soft spots or scars that are more than skin-deep.
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.
Low in sodium, fat and calories, fresh pears have no cholesterol and provide a source of dietary fiber, vitamin C and folate.
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.
Taylor's gold is thought to be a chance seedling or mutation of a Comice, discovered in New Zealand in the late 1980's.
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.
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
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