Are All Pear Varieties Soft at the Top When Ripe?

When to Harvest

• Among the longest-lived fruit trees, the pear flourishes in U.S. Department of Agriculture plant hardiness zones 3 to 10. Harvest season for pears occurs from July to late October, depending on the variety and the region. When a pear's skin has lightened to a pale green or greenish-yellow hue, but before it becomes completely yellow, it should be ready to pick. Another indication of maturity is that the fruit stem separates easily from the branch when twisted upward. To be certain of harvest readiness, cut one pear open to see if the seeds inside have turned brown. On average, standard pear trees bear a substantial crop in about six years, while dwarf cultivars take only three or four.

Cold Storage After Harvest

• If possible, store harvested pears at 30 to 40 degrees Fahrenheit in a darkened place. They will not freeze at the lower end of the temperature range because the fruit sugar acts as an antifreeze. The colder their storage site, the longer they will keep. At least a few days of cooling is required for proper ripening. Without it, a pear can sit till decomposing, never having reached ripeness. Though the familiar "Bartlett" variety can come out of cold storage in a couple of days, winter varieties, such as "Anjou," "Comice" and "Bosc," need two to six weeks of chilling. When ready to use, hold the pears at 60 to 65 degrees Fahrenheit while they ripen and soften.

Testing for Ripeness

• Gently press your thumb into the pear's flesh just below the point where the fruit and stem come together. If the flesh yields to the pressure evenly, you can eat your ripe pear. To speed the ripening process, put the pear into a paper bag with an apple or banana, both of which give off great quantities of ethylene gas. The pears soak up the gas and begin producing their own. Handle pears carefully at all stages because they are easily nicked or bruised.

Asian Pear Differences

• Much rarer than European varieties, the Asian pear (Pyrus pyrifolia) grows in USDA zones 5b through 10a. They resemble apples, being rounder, crisper and firmer than typical pears. Unlike their European counterparts, they should be allowed to ripen on the tree. Let them turn from green to a full yellow before harvesting. Even after ripening, they can be held on the tree for an extended period without decomposing. Keeping them in cold storage is beneficial, however, until you are ready to eat them. Most Asian pears can be stored inside for several months.