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Pears

Sweet & mellow

Sweet, buttery and juicy. Hardy pears have one fun trick: they taste best when you pick them firm and let them ripen on your counter.

  • SeasonLate August – September
  • FlavorSweet, mellow and buttery
  • Best forFresh eating, poaching, canning and pear butter
Get to know it

What is it, anyway?

Pears are a little unusual. If you leave them on the tree until they're soft, they ripen from the inside out and get gritty or mushy in the middle. So we pick them when they're full-sized but still firm, and they finish ripening off the tree.

Varieties like Parker, Summercrisp and Luscious were bred in Minnesota and the Dakotas to survive our winters. They need a partner tree nearby for pollination, so you'll always see pears planted in groups.

Give them a few days to a week on the counter and they turn sweet, soft and juicy.

Tasty and good for you

Health benefits

  • Fiber championA medium pear has about 6 grams of fiber, which is one of the highest counts of any fruit.
  • Skin-on goodnessMost of the fiber and antioxidants are in the peel, so skip the peeler when you can.
  • Vitamin C, K and copperPears offer a mix of vitamins and minerals that support immunity, bones and energy.
  • Gentle on tummiesPears are mild and easy to digest. They're often one of the first fruits babies try.

This is general nutrition info, not medical advice. Talk to your doctor about your own diet.

From our kitchen to yours

Favorite recipes

Spiced Poached Pears

A fancy-looking dessert that's secretly easy. Your house will smell like the holidays.

Serves 4

You'll need

  • 4 firm-ripe pears, peeled (leave the stems on)
  • 4 cups water or apple cider
  • ¾ cup sugar
  • 1 cinnamon stick
  • 3 whole cloves
  • 2 strips lemon peel
  • 1 teaspoon vanilla

How to make it

  1. Bring the water, sugar, cinnamon, cloves and lemon peel to a simmer in a pot big enough to hold the pears.
  2. Slice a thin piece off the bottom of each pear so it can stand up.
  3. Lower the pears into the syrup. Cover and simmer gently 20 to 30 minutes, turning now and then, until a knife slides in easily.
  4. Lift out the pears. Add the vanilla and boil the syrup until it reduces by about half.
  5. Serve the pears warm or chilled with the syrup spooned over, plus ice cream or whipped cream.

Tip: Use pears that are ripe but still firm. Soft pears fall apart.

Slow Cooker Pear Butter

Like apple butter, but smoother and more delicate. It's wonderful on toast, biscuits or oatmeal.

About 4 cups

You'll need

  • 10 ripe pears, peeled, cored and chopped
  • ¾ cup brown sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • Pinch of nutmeg

How to make it

  1. Put everything in a slow cooker and stir.
  2. Cook on low for 8 to 10 hours, stirring once or twice, until very soft and dark.
  3. Blend until smooth.
  4. Cook uncovered on high for 1 to 2 hours, stirring now and then, until it's thick enough to mound on a spoon.
  5. Cool and refrigerate up to 3 weeks, or freeze.

Tip: Prop the lid open with a wooden spoon during the last stretch so steam can escape.

Picking & storage tips

  • Pick pears when they're full size and the green starts to lighten. Tip the pear sideways. A ready one snaps off.
  • Ripen them at room temperature for 3 to 7 days. Put them in a paper bag with a banana to speed things up.
  • Check the neck. When it gives a little under gentle thumb pressure, the pear is ready to eat.
  • Refrigerate ripe pears to slow them down. Unripe ones keep for weeks in the fridge.
Come pick your own

Is it ready yet?

The typical season is Late Aug – Sept, but Dakota weather likes to keep us guessing. We post what's picking, times and prices on our Facebook page first.

Follow our Facebook page See what's picking
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