Nutritional profile

Pears are low in calories and high in water. USDA FoodData Central data show that they provide fiber and smaller amounts of vitamin C, potassium, and copper. Much of their fiber is in the skin, and their nutrient density is moderate rather than extreme.

In the kitchen

Pears are eaten raw, sliced into salads, baked into tarts and crisps, or poached for desserts. Firmer pears hold their shape better in roasting and baking, while ripe soft pears are better for snacking or purees. They are also used with cheese boards and in chutneys.

Choosing & preparing

Choose pears without major bruises or cuts, and let them ripen at room temperature if they are still firm. Ripeness is usually checked by gentle pressure near the stem. Wash before eating, especially if you plan to keep the skin on.

Flavor pairings

Pears pair well with blue cheese, walnuts, ginger, cinnamon, vanilla, honey, arugula, and pork. They also work well with wine and warm baking spices.

Tips

Unlike many fruits, pears often ripen best off the tree, so buy them slightly firm if needed. Use very ripe pears in sauce, smoothies, or baking. The skin adds fiber and color, so peel only when the dish needs a smoother texture.

General food-composition information based on USDA FoodData Central. This is not medical or dietary advice; for personal guidance, consult a registered dietitian or your doctor. Page updated Aug 4, 2026.