Here are some tips and facts about pears:
– To help you gauge how many pears you’ll need in recipes, here’s some help: Three fresh pears equal about 500 g (1 lb) while one sliced pear will make about 175 ml (3/4 cup).
– Choose pears that are firm. Don’t be misled by scars or minor surface blemishes – they won’t affect the flesh or taste.
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– To core, slice pears lengthwise; using a spoon or melon-baller and working from the base of the pear, scoop out core. Peel if desired.
– To prevent browning, coat sliced pears with lemon juice immediately after slicing.
– One medium pear (166 grams) is about 100 calories.
– Pears are high in dietary fibre and are fat- and sodium-free. They are also a source of calcium and vitamin C.
– Pears are so tender that they were once called the “butter fruit.”
– Pioneers used as much of the pear as possible. They ate it, used the juice for cider, made furniture from the wood of the tree and created yellow dye from the leaves.
Source: Ontario Tender Fruit Producers, http://www.ontariotenderfruit.com.
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