Just in time for St. Patrick's Day: a nutrient-packed spinach smoothie that hits the sweet spot, thanks to fresh pear and coconut water. With a bright note of mint and some creamy avocado, it's a refreshing way to start the morning.
A mingling of green tea and grapefruit zest transforms Bosc pears into an intriguing, health-ful dessert. The tea is steeped separately, before the sliced fruit is added. The tender, cooked pears can rest in the liquid for hours, absorbing additional flavor before serving.
This dessert honors America's oldest fruit tree, a pear tree brought from Europe around 1630 and planted in Massachusetts. Here, we poached Bosc pears in a Tennessee whiskey-spiked liquid perfumed with vanilla bean and orange zest.
How come pears -- versatile and delicious in so many recipes, and with more fiber, potassium, and folate than apples -- don't get more attention?In Season: Pears' peak season begins in late summer and lasts through January, though they are available year-round in many markets.What to Look For: Pears vary in color depending on the variety, from green-yellow Comice and pink-blushed Bartletts to pebbly copper-brown Boscs. Choose pears that are firm with no soft spots or blemishes.How to Store: Pears are unique in that they are best when picked unripe and then allowed to ripen off the tree. Choose hard pears and leave on a counter to ripen. A pear ripens from inside out, so check for ripeness at the thinner stem end -- the flesh should yield to gentle pressure. Once completely ripe, transfer pears to the refrigerator and use within two to three days.