||Biting into a juicy pear is one of the delights of late summer and early fall in Nova Scotia. Although they predate written history, Homer's refers to them as "Gifts of the Gods". They arrived in North America with the earliest settlers from Europe.
How can you tell if a pear is ripe? You should select
firm fruit. Don't be concerned with minor scars or
blemishes, they won't affect the delicious fruit below
the skin. You can't depend on the colour to let you
know. Apply gentle pressure near the base of the stem.
If it yields slightly, it's ripe and you should be
ready for the full flavour and sweetness of a locally
grown Clapp, Bartlett, Bosc or Anjou pear. Pears should
be ripened at room temperature for 3 to 7 days. To
speed up the process store in a brown paper bag. Once
ripe you should refrigerate. Always wash fruit before
eating, not before storing.
Pears are high in dietary fibre and good for the
diet-conscious, an average sized one has around 100
calories. They are great sources of potassium and
the Land & Sea" Resource Directory for a list of U-Pick
operations in Nova Scotia.
The following links provide more information about
U-Picks in Nova Scotia (On the Land & Sea Directory)
to Nova Scotia Apples & Pears
Nova Scotia Fruit
Pear & Cranberry Crisp
1 cup flour
2/3 cup firmly packed golden brown sugar
1/4 tsp salt
1/2 cup oats
1/4 cup butter, cut in pieces
1 tsp cinnamon
1/2 tsp nutmeg
2 cups peeled, coarsely chopped raw apple
1/2 cup chopped walnuts
7 or 8 slightly under-ripe pears
(about 3 1/2 pounds) peeled, cored and cut into
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tbsps flour
1/2 tsp cinnamon
1/4 tsp ground ginger
Position rack in the center of the oven and preheat
the oven to 350°F. Butter an 8 inch square
baking pan with 2 inch high sides.
Topping: Combine first 4 ingredients in
medium bowl. Add butter and cut in, using fingertips
or pastry blender, until mixture resembles coarse
Filling: Toss remaining ingredients in
a large bowl and combine well. Transfer to prepared
baking dish. Sprinkle topping evenly over filling.
Set dish on baking sheet and transfer to oven. Bake
until topping is golden and juices bubble thickly,
about an hour. Cool at least 20 minutes before serving.
Serve with whipped cream or ice cream. Makes 6 servings.
For more information, contact:
Nova Scotia Fruit Growers Association
Tel: (902) 678-1093 or (902) 678-1567
Kentville Agricultural Centre, Blair House
Kentville, Nova Scotia B4N 1J5
Web Site: Web Site: