"This fruit ripens from the inside out," says Mike Camplin, sous chef at Boqueria in New York City. Press a spot near the stem; the flesh should feel firm but have some give.

• as a salad
  Toss 2 cups baby spinach, 2 tbsp. each goat cheese and toasted hazelnuts, 4 oz. smoked salmon, and a thinly sliced Bartlett pear. Combine zest and juice from 1 lemon with 1 tsp. whole-grain mustard and 2 tbsp. olive oil. Drizzle over salad.



• as a side
  Peel and cube 1 Anjou pear. Place in a sauté pan over medium heat and cook until lightly browned, about 3 minutes. Add 2 cups cleaned and trimmed Swiss chard. Cook 1 minute until leaves wilt. Season to taste and sprinkle with sliced almonds.



• as a dessert
  Pour 4 cups red wine in a pot; add ½ cup sugar, 1 cinnamon stick, 6 cloves, and zest from 1 orange; simmer. Add 4 peeled Bosc pears; poach until tender. Remove pears. Reduce liquid to a glaze; strain. Serve pears with lowfat ice cream and glaze.
  
  

PRODUCE CHEAT SHEET
Use this guide to help you select the right pear for your recipe.

BOSC Firm flesh makes this pear ideal for pies, crisps, and poaching.

BARTLETT This super– sweet, ultra-juicy variety works best in salads.

ANJOU With a semifirm texture and mellow flavor, this type can be cooked or eaten raw.

In One Medium Pear: 103 Calories, 6 G Fiber, 212 MG Potassium, 8 MG Vitamin C