How to Ripen a Coscia Pear

The Coscia pear is an early-ripening Italian variety of pear, spotted by their perfect teardrop shape, dark blush and yellow color. Their delicate appearance, color and flavor are due to their juvenile harvest, usually no more than four weeks after fruiting. They are grown primarily in Sicily, on the slopes of Mt. Etna. Like all commercially grown pears, the Coscia pear doesn't actually ripen on the vine and is harvested well before ripening or rotting.

Instructions

- 1
  Wash and scrub the fruit for at least 15-20 seconds, and dry it off. Washing fruit before ripening it is essential because bacteria can live on the surface of the fruit, contributing to early rot.
- 2
  Put the pears in a bowl at room temperature, preferably with bananas. Bananas give off methelyne, which is an organic carbene that aids in ripening of many fruits. This should only take or two days. Lightly squeeze the neck of your pears to see if they feel slightly tender to determine when they're ripe.
- 3
  Place the pears in the refrigerator, at no more than 40 degrees Fahrenheit. Keeping ripe pears cold can slow ripening and is the only way to keep ripe pears from rotting. Ripe pears can keep this way for a month.

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