Harvest Pear – European Hard or Asian Ripe

Pick European pears while they are still hard, then ripen them indoors. Asian pears ripen on the tree.

Pick European pears while they are still hard

European dessert pears ripen from the core out. Fruit left on the tree turns gritty and the middle goes brown while the skin still looks fine. [1] A mature pear comes away when you tilt it sideways. If it holds the branch, wait a few days. [2] Bartlett is this pick-hard class. Ground color should pale, and the small dots on the skin turn from white toward brown, but the flesh stays hard. [3] Clip Bosc if the stem will not tilt free. Do not shake the tree. [4]

Ripen them indoors — pick Asian pears on the tree

European fruit needs a counter. Asian nashi does not.

1. Set European pears at room temperature, about 60 to 70°F, until the neck yields to a thumb. That usually takes a week. A paper bag speeds the wait.
2. For longer keeping, refrigerate unripe European fruit near freezing, then bring it out about a week before you eat it. High heat after picking can break the fruit down without ripening it.
3. For Asian nashi such as Chojuro, wait until color and taste are right on the tree. Skin on most kinds shifts from green toward yellow. Ripe fruit is crisp, crunchy, and sweet. Do not run those through the indoor-ripen step.
4. Handle fruit gently. Bruises do not store. Do not shake the tree.

Eat ripe fruit soon, or keep unripe European pears cold until you are ready to ripen a few on the counter. Asian pears can sit in the cold too, but they pick up a winy taste if they stay there for months.

If the fruit still clings when you tilt it, wait a few days — do not yank it off.