Pears are finally in season in the United States, but spotting the ripest—and most nutritious—ones can be tricky. Here are five things to look for when searching for the best pear.
Keep your eyes peeled for bold hues, which signal a riper pear with better flavor and nutritional value. “The richer the color, the more antioxidants and phytonutrients a pear contains—especially in red and russetted varieties,” registered dietitian and nutritionist Emily LaBombard, MPH, RDN, LDN, told Health.
Those red pears contain anthocyanins, a type of antioxidant that gives fruits their reddish hue and may help protect against chronic conditions like cancer, heart disease, and diabetes.
Green-skinned pears, on the other hand, contain quercetin, a flavonol antioxidant that may help reduce inflammation and lower cholesterol and blood pressure, according to registered dietitian and founder of Camelback Nutrition & Wellness, Kristen Carli, MS, RD.
Ripe pears should have smooth, firm skin that isn’t too thick or thin and should offer a little give when pressed.
Pro tip: Pears ripen from the inside out, so “checking for softness near the stem is the most reliable way to know when they’re ready,” LaBombard said.
“Pears that are overripe and mealy are a sign that nutrients like vitamin C have been oxidized,” Carli told Health. Oxidation occurs when fruit is left out for long periods or begins to brown, which reduces the strength and effectiveness of vitamins and nutrients.
Overly soft or ripe pears might also be higher in natural sugars, like fructose and glucose. So, keep this in mind if you’re watching your sugar intake. (For reference, an average medium-sized Bartlett pear has about 17 grams of sugar.)
“Firmer pears have less sugar but more resistant starch, which can support gut health,” LaBombard said. This type of starch can also help keep blood sugar levels in check.
Most ready-to-eat pears have a quintessential rounded bottom. “Look for a well-rounded base that tapers smoothly toward the stem,” LaBombard said.
Depending on the type of pear, the overall shape may vary. Anjou pears, for example, look more rounded overall, while Bartlett, Bosc, and Concorde pears have thinner, longer necks.
No matter the variety, the fruit “should feel slightly heavy for its size,” LaBombard added. This indicates a high water content, making the pear “juicier and sweeter.”
Most fruits with thin skin, including pears, bruise during packaging, shipping, handling, or as they ripen. This doesn’t always mean the fruit has spoiled.
Just note when there’s a lot of bruising, Carli said. If you see that—or if most of the pear is discolored or brown, has wrinkly or peeling skin, or emits a foul odor, it’s likely too ripe or has begun to rot.
