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No matter what color your pears might be, the sign that they are ripe and ready to eat is if they yield to finger pressure in the area immediately below the stem. If you wait until the entire body of the pear yields to finger pressure, it will be over-ripe.
No matter what color your pears might be, the sign that they are ripe and ready to eat is if they yield to finger pressure in the area immediately below the stem. If you wait until the entire body of the pear yields to finger pressure, it will be over-ripe.
What Retriever said. I would add that you should keep them in a paper bag on the kitchen table, not in the fridge, to speed up ripening.
I bought my first red pear about a week ago. Fred Meyer had a good sale. It was hard and didn't soften in a few days so I went ahead and ate it. Luckily I like crunchy pears, but I'm sure I didn't get a good idea of what a red pear is supposed to taste like.
Red Anjou pears are pretty good, but a ripe Comice pear is hard to beat. Unfortunately, Comice pears are usually sold rock-hard and require up to two weeks to ripen properly, so most are eaten while still unripe.
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