Pears
Ojibwe: bookdoonzh
Readiness
Ripe between mid August to late September
Ripe pears can be green, yellow, brown, red or a combination of these colours when mature.
Pears ripen from the inside out, so should be picked when mature (full size), but not ripe (soft). They should be firm, but have the slightest amount of give when squeezed.
If the seeds are brown, the pear is ready to eat!
Harvesting
Average yield 50 to 200 lbs
Ripe pears should pass the “tilt test” and detach easily from the tree when tilted sideways. Grab firmly and twist and roll until the stem separates from the tree.
Resist pulling the pear directly down. This will break the stem away from the fruit, or break off the spur (branch just above the stem) which impacts the health of the tree. Fruit picking poles can be used to pick fruit on hard to reach branches.
Storing and Eating
Pears can be left at room temperature to soften and sweeten (out of direct sunlight), and longer in the fridge once ripe. If storing in the fridge, make sure to keep them separate from other foods in a crisper drawer, as they can pick up other food flavours.
To freeze, first wash, peel, core, and slice. Freeze on a single layer on a baking sheet, then transfer to a bag or container. Frozen pears are best used for baking and cooking, and can be used without thawing. Use within a year.