Plan now for approaching bathing suit season

(Feb. 24, 2012) The pear originated in the general region of the Caucasus, as did its cousin, the “apple.” Both fruits were spread by the Aryan tribes from that area as they migrated into Europe and North India. The apple and the pear also belong to the rose family, Rosaceae.

The original wild pear has been developed into are nearly 1,000 varieties, after a certain amount of interbreeding with other native wild pears of Europe and Asia.

According to The Oxford Companion to Food, in ancient times the pear was generally considered a better fruit than the apple. “Thus, in China, only one variety of apple was known until the end of the Sung dynasty (AD 1279), but there were many varieties of pear.”

In classical Greece and Rome, a similar preference was evident. Around 300 BC, the Greek writer Theophrastus discussed the growing of pears, including advanced techniques such as grafting and cross-pollination. Two centuries later, in Rome, Pliny the Elder described 41 varieties, whereas his parallel list of apples was much shorter.

During the Middle Ages, the pear was especially popular in France and Italy. In the 17th century, peargrowing in France was at its height and many new varieties were developed. Pears are harvested when they are mature but not yet ripe. Place mature pears in a fruit bowl at room temperature near other ripening fruit like bananas, which naturally give off ethylene. This speeds up the expected development.

When a pear is fully ripened, it has a honey flavor that tantalizes our senses. However, the period of perfect ripeness is short and in a matter of hours, it can spoil. The best way to check for ripeness is to gently apply a little pressure to the neck. If it yields to the pressure, it is ripe. Pears can be refrigerated to slow down the ripening phase.

Like many fruits, the flesh of a cut pear will eventually brown. This natural oxidation process won’t affect the taste or quality. To keep pears looking appetizing, dip them in a solution of 50 percent water and 50 percent lemon juice.

If you find yourself with too many over-ripened pears, simply blend and add to smoothies, soups, sauces and purees. The flavor of cooked pears is often improved by the addition of red wine, almonds or vanilla.

In the dish Poires belle Helene, whose name celebrates Offenbach’s operetta about Helen of Troy, cooked pears are combined with chocolate sauce and vanilla ice cream.

Pears are an excellent source of fiber and a good source of Vitamin C. They are sodium free, fat free and cholesterol free — not bad for just 100 calories.

Before you know it, the beach will be packed with sun worshipers. If one’s figure needs a little reducing, now is the time to start trimming. Asian pears mixed with arugula, watercress and goat cheese and tossed in lemon vinaigrette balances the harmony of bitter, sweet and tangy. A few roasted peanuts add contrast.

1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon chopped thyme
pinch of garlic powder
2 1/2 ounces baby arugula
2 1/2 ounces watercress
3 Asian pears, peeled, cored and thinly
sliced
1/4 cup roasted peanuts, halved
3 ounces fresh goat cheese, crumbled
kosher salt and fresh ground pepper

1. In a small bowl, whisk olive oil, lemon juice, honey, thyme, garlic powder, salt and pepper.

2. In a large bowl, toss arugula, watercress, pear slices and peanuts. Add the dressing and mix thoroughly. Top with crumbled cheese and another light dusting of fresh ground pepper. Serve immediately.

Secret Ingredient: Courage. “Courage is resistance to fear, mastery of fear — not absence of fear” … Mark Twain.