Pears, for some reason, are always second to apples. Nobody ever goes pear picking. Yet there’s nothing you can do with an apple that you can’t do with a pear. In fact pears are more versatile, because they’re not only good when they’re underripe and crisp; they’re also fantastic when they’re perfectly ripe and creamy. I know that with endless varieties of both apples and pears piled high at the market, you’re most likely going to buy more apples. That’s just the way it is. But I’m here to persuade you to reconsider the pear.
To make my case, I offer you 10 saladsthat can be used with any variety of pear. You’ll most commonly find green (and, increasingly, red) Anjou, yellowy green Bartlett and brownish Boscs; of the common ones, these last are best. But all are sweet and will soften with time, and without special treatment. Just be patient. When the “shoulders” soften, they’re ripe. Read the rest of this article here.