What to look for
Pears ripen off the tree. While in the produce section, look for pears that are mature and firm. When you get home, let pears ripen for a day or two at room temperature. When they give slightly to pressure, they’re ready to eat.

Find these featured varieties in store

	Red Pears These pears brighten fresh salads and summer breakfasts. Enjoy with the skin, where the fiber is found. Red pears are also a good source of potassium and vitamin C. Red pears don’t change color when ripe, but they’re ready when they yield slightly to gentle pressure on the stem end. Spice up Saturday morning breakfast with cinnamon sautéed pears: Maple-Glazed Pears with French Toast
	Bosc Pears Bosc pears have a crunchy, yet tender flesh with a sweet spiced flavor. Their dense flesh is ideal for fresh eating, baking, broiling, or poaching. Loaded with fiber, they contain no sodium, cholesterol, or saturated fat. Bosc Pears are great for potassium, which is an important electrolyte needed for proper heart, nerve, and muscle function. Bosc pears are sweeter and more flavorful before flesh has fully softened. Prepare this refreshing dessert for a special night: Poached Pears
	D' Anjou Pears The popular D' Anjou pears are well-known for their lemon-lime flavor. The D ‘Anjou has a dense flesh, which works well for baking, poaching, roasting, or grilling. They’re delicious when sliced for salads or eaten as a snack. Unlike Bartlett pears, the other familiar green pair, D’Anjou pears don’t change color as they ripen. Pear Crunch Pie