Yes, pears not only can, but must ripen off the tree to achieve their best flavor and texture. Unlike many other fruits that mature fully on the branch, European varieties of pears are harvested when they are mature but still firm and unripe. This carefully timed picking, which occurs before the fruit is ready to eat, is necessary. It ensures the pear will eventually become the buttery, juicy treat people expect. The transformation from a rock-hard pear into a sweet, soft one takes place after harvest, relying on correct environmental conditions.
Why Pears Must Ripen Off the Tree
Pears belong to a category of produce known as climacteric fruit, meaning they continue their ripening process after they have been removed from the plant. This natural behavior is shared with other fruits like bananas, avocados, and apples. The process is driven by an increase in respiration and the production of a natural plant hormone called ethylene gas.
If European pears are allowed to ripen fully while still attached to the tree, they develop an internal, gritty texture. This grittiness is caused by the formation of hard, woody cells known as stone cells. These cells form clusters that give the fruit an unpleasant, sandy mouthfeel, especially near the core.
Harvesting the fruit at the stage of maturity, but before it softens, prevents the excessive formation of these cells, allowing the pear to soften evenly from the inside out once it is off the tree. The fruit is picked when it has reached its full size and is deemed “commercially mature,” ensuring it can withstand the rigors of shipping without bruising. Many varieties also require a period of cold storage, or “conditioning,” after harvest, which jump-starts the internal production of ethylene needed for proper ripening once the fruit is exposed to warmer temperatures.
The Hands-On Ripening Process
Ripening pears at home involves managing the fruit’s exposure to warmth and its natural ethylene gas production. The ideal environment for ripening is a cool room temperature, typically between 60°F and 70°F (15°C and 21°C). Placing a firm pear on a countertop will generally ripen within four to seven days.
To accelerate the process, place the fruit inside a brown paper bag, with the top loosely folded shut. The bag traps the ethylene gas the pear releases, concentrating the hormone and speeding up the ripening. This method can reduce the ripening time to two to four days. For faster results, add one or two ethylene-producing fruits, such as a ripe apple or banana, to the bag.
Check the fruit daily, as pears can go from perfectly ripe to overripe quickly. To test for ripeness, gently press the “neck” or stem end of the pear with your thumb. If the flesh at the neck yields to slight pressure, the pear is ready to eat. Pressing the middle is not recommended because the fruit softens from the inside out.
Handling and Storing Pears
Once a pear is ripe, refrigeration significantly slows the ripening process. A ripe pear can be kept in the refrigerator’s crisper drawer for three to five days.
If the pears purchased are still hard, they should be left at room temperature to ripen. Avoid placing unripe pears in the refrigerator, as the cold can stunt their ability to ripen properly and may dull their flavor and affect their texture. Handle pears carefully at any stage to minimize bruising.
For long-term preservation, methods like freezing or canning can be used. Sliced, ripe pears can be frozen after being treated with a small amount of lemon juice to prevent browning, and they can be stored for up to six months.