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Pear

Pick it!

  • Choose firm pears with no soft spots and let the pears ripen at home.
  • Check near the stem daily for ripeness; when the pear yields to gentle pressure, it is ready.
  • If desired, pears can be stored in a paper bag at room temperature to shorten ripening time.
  • Once ripe, the pear can be stored in the refrigerator until eaten.

Try it!

  • Pears make a great snack right off the counter but can also be used much like apples.
  • Sliced pears are often used to liven up salads, as a side to sandwiches and as a topping on cereals.
  • Pears are great baked into cobblers, but also provide great flavor in fruit salsas.
  • Try sandwiching the fruit slices between graham crackers and peanut butter.
  • They are tasty glazed, sautéed, poached, and pickled, too.

Like it! Broiled Pears

Ingredients

  • Pears (1 pear = 2 servings)
  • For each pear half:
    • ¼ to ½ teaspoon warmed or softened butter
    • ½ to 1 teaspoon brown sugar
    • Sprinkle of cinnamon
    • Dollop of fat-free vanilla yogurt

Directions

  1. Cut pears in half. Using a spoon, scoop the core out of the pear halves.
  2. Using a spoon or butter knife spread a small amount of butter on the pear flesh.
  3. Top the butter with the brown sugar using more or less as desired.
  4. Bake the pear halves on a baking sheet at 350 degrees F for 7 minutes. Then, if desired, turn on the broiler and let the pear tops caramelize for one more minute.
  5. Remove from the pan and top with a teaspoon or two of nonfat or low-fat vanilla yogurt.

Yield: 1 pear yields 2 servings

Nutrition Facts per Serving: Calories 90; Fat 1.5g; Cholesterol 5mg; Sodium 10mg; Carbohydrates 19g; Sugar 14g; Fiber 3g; Protein 1g

© South Dakota Board of Regents

Program Materials

Colorful fact sheets, recipe cards and educational videos provide educators and families with fun, engaging tools to enhance any dietary curriculum in a variety of settings.

Quick resources are available in the fact sheets below. Download the zipped folder to use the lesson plan, sampling instructions, recipes and display materials in your educational program.