Sweet and juicy, pears are one of my favorite fruits. Here’s how to make the most of these fall treats with tips on how to choose, buy, store, prep, cook, and eat the perfect pear.

choose Of the thousands of varieties (really!) American grocers commonly carry three types of pears.
   Bartlett: You can eat these yellow pears raw or enjoy them later (buy ’em green).  
   Bosc: You’d typically bake or cook with russet Bosc pears since they stand up well to heat.  
   Anjou: Also used in baking, these green or red pears are extra-firm and a bit less flavorful than others, so additional ingredients,  like sugar, will bring out the flavor.

buy A pear should still be hard and unripe when you buy it (tree ripening causes the texture to get gritty). Make sure there are no blemishes, mushy spots, or other signs of being past-prime -- and be sure to buy organic, as toxins can easily seep right through a pear’s thin skin.

store Keep pears in a paper bag in the cupboard for a couple of days. As soon as they’re ripe (the flesh will yield quite a bit when you press it), eat them or they’ll spoil fast. Can’t wait? It’s okay to cook with a pear that’s not fully ripe, but they won’t be as tasty if you eat them raw.

prep Rinse gently; a veggie brush could cut them up, so just scrub with your fingers or a damp cloth. If you’re eating a pear whole, munch away; if you’re cooking with it, you’ll need to core and probably peel it too (check the recipe).

cook Pears work best when baked, poached, or grilled; you can also cook them down to make sauces or jams.

eat You already know pears are delicious on their own, and you’ve likely enjoyed them in a crumble or crisp...but have you ever tried them in a scrumptious plate of greens? I can’t wait to eat this Sliced Pear and Goat Cheese Salad for dinner tonight!

How do you like to prepare pears, Nesties? Respond in the comments below.

-- Ellie Martin Cliffe

See More: Food & Recipes , Healthy Eating