Produce Briefs...
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Red Bartlett pears are available year round.
Current Facts
When harvested Bartlet's are tested for sugar and pressure, not color. Picked while still hard they are then put in a cooler to condition for at least two weeks or until they are perfectly ripened. After Red Bartlett pear trees have been producing for twenty years, the red color of the pears eventually fades to pale pink.
Description/Taste
Vivid red in color and aromatic, the Red Bartlett pear offers an off-white flesh and a sweet taste and moist texture. Ready to eat when slightly soft to the touch the Bartlett and Red Bartlett pears are identical in taste and texture, the only difference is their color.
Nutritional Value
Pears offer a good source of vitamin C, folate and dietary fiber. One medium-sized pear contains less than 100 calories. Most of the vitamin C in pears is in the skin, so pears should be eaten unpeeled.
Applications
This pear makes an attractive addition to salads and cheese plates. Its flavor is enhanced by cinnamon, nutmeg and sugar. An excellent all-around pear for making pies, preserves, sauces, syrups and chutneys. Serve sauteed atop pork chops or baked into pies. To ripen let sit at room temperature for a few days or in a paper bag to expedite the process, ripe Red Bartlett pears keep best in the refrigerator.
Geography/History
The Red Bartlett pear started out as a bud sport on a common Bartlett tree. Bud sports often appear on fruit trees and are a natural occurrence but not all bud sports produce viable fruit. More than half of the Red Bartlett pears in the United States are grown in California where they love the rich soil and moderate climate. Oregon and Washington State also contribute Bartlett pears to the marketplace.
Recipe Ideas
Recipes that include Pears Bartlett Red. One
is easiest, three is harder.
Red Bartlett pears are available year round.
Current Facts
When harvested Bartlet's are tested for sugar and pressure, not color. Picked while still hard they are then put in a cooler to condition for at least two weeks or until they are perfectly ripened. After Red Bartlett pear trees have been producing for twenty years, the red color of the pears eventually fades to pale pink.
Description/Taste
Vivid red in color and aromatic, the Red Bartlett pear offers an off-white flesh and a sweet taste and moist texture. Ready to eat when slightly soft to the touch the Bartlett and Red Bartlett pears are identical in taste and texture, the only difference is their color.
Nutritional Value
Pears offer a good source of vitamin C, folate and dietary fiber. One medium-sized pear contains less than 100 calories. Most of the vitamin C in pears is in the skin, so pears should be eaten unpeeled.
Applications
This pear makes an attractive addition to salads and cheese plates. Its flavor is enhanced by cinnamon, nutmeg and sugar. An excellent all-around pear for making pies, preserves, sauces, syrups and chutneys. Serve sauteed atop pork chops or baked into pies. To ripen let sit at room temperature for a few days or in a paper bag to expedite the process, ripe Red Bartlett pears keep best in the refrigerator.
Geography/History
The Red Bartlett pear started out as a bud sport on a common Bartlett tree. Bud sports often appear on fruit trees and are a natural occurrence but not all bud sports produce viable fruit. More than half of the Red Bartlett pears in the United States are grown in California where they love the rich soil and moderate climate. Oregon and Washington State also contribute Bartlett pears to the marketplace.
Recipe Ideas
Recipes that include Pears Bartlett Red. One
is easiest, three is harder.| Black Girl Chef's Whites |
|
Persimmon, Red Bartlett Pear and Pomegranate Salad |
| Nourishing Days |
|
Roasted Brussels Sprouts with Pears and Thyme |
| Food Chronicles |
|
Pear Butter |
