Bartlett Pears
Unlike most other fruits, Bartlett pears need to be harvested while they are still deep green and unripe. Otherwise, the flesh is likely to become mealy when the pears soften. When these green, hard pears ripen, they’ll become lusciously soft and full of juice.
The pears you’ll be receiving will have been picked from the trees only a few days before you pick them up, so they should still be quite firm. Just follow these simple instructions to prepare them for fresh eating, baking, canning, or dehydrating.
- Check through your pears for blemishes. You’ll want to set any bruised or blemished fruit aside to use first.
- Set the pears you’d like to ripen on the counter. If you would like to ripen only a few pears at a time, put the rest in the fridge while they’re still hard. They’ll keep better that way.
- Your pears are ready to eat when they become fragrant, turn a greeny-golden color, and yield to the pressure of your thumb.
- Bartlett pears need about 4-5 days to soften before they’re ready to eat.
Allow your pears to become fully ripe before canning or dehydrating.
Storing Bartlett Pears
Bartlett pears keep best when they are put in the fridge while still hard and green. When you’re ready to eat some, just set them on the counter for a few days to ripen. The longer they’ve been in cold storage, the less time it will take for them to soften at room temperature. Read our full article about storing pears.
Stanley Plums
Stanley plums are a bit like peaches in that they are harvested when they’re mature but not soft. The plums can travel without bruising this way, and you have the flexibility to either process them all at once or eat a few at a time.
Stanley plums are naturally sweet-tart, but as they soften, they tend to sweeten too.
To prepare your plums for eating or processing, set the plums you want to ripen on the counter. If you would like to ripen only a few at a time, put the rest in the fridge while they’re still firm. They’ll keep better that way.
Generally speaking, Stanley plums stay more firm than the round Japanese plums we’re most familiar with at the market. You’ll know they’re ready to eat when their flesh is pleasantly soft and sweet.
Allow your plums to become fully ripe before making jams, canning or dehydrating.