Red Sensation pears are large and have a true piriform shape, with a long neck and bulbous base. They ripen from a yellow-green to an all-over ruby red. The skin is smooth and dotted with lenticels, or pores, indicative of the fruit’s higher sugar content. They are harvested when just mature and ripen to a brilliant red colour off the tree. The pear’s cream-coloured flesh is fine-grained, crisp and juicy, and offers a sweet taste.
Red Sensation pears are available during the early winter months in the northern hemisphere and during the summer in the southern hemisphere. They are a good source of fiber, vitamin C, potassium and calcium. The red skins are rich in the phytonutrient anthocyanin which offers beneficial antioxidants. Red Sensation pears are low on the glycemic index and are ideal for those on a low-sugar diet.
The pears can be enjoyed raw or cooked. After washing the pears, slice into rounds or quarters and add to green salads, crudité platters or fruit salads. They can be sliced and used for pies, tarts, scones, or other baked goods. Add them to savoury tomato salsas, slaws, potato soups, or grilled cheese sandwiches. They make excellent poached pears and stand up well to cooking. Add Red Sensation pears to pork dishes, stuffing for chicken or put atop a pizza with gorgonzola cheese. Roast or grill the pears to caramelise and serve with sweet or savoury pairings. Red Sensation pears will continue to ripen once harvested and ripen anywhere from several days to a week at room temperature. Once ripe, they will keep in the refrigerator for up to a week.
Red Sensation Pear and Hazelnut Salad
Ingredients
- 1 red sensation pear
- 2 lettuces
- 1/2 radicchio
- 1 bunch rocket
- 1/2 cup basil
- 1/3 cup hazelnut roasted, rubbed & crushed
- 2 tbsp balsamic vinegar
Directions
- Cut the pear in half lengthways down the centre, cut away the core then slice into approximately 5 mm thick slices. Place into a large mixing bowl.
- Remove the leaves from the heart of the lettuce and wash and spin dry. Repeat this process with the radicchio.
- Place these leaves into a large mixing bowl along with the rocket, basil leaves and hazelnuts.
- Place 2 tablespoons of balsamic vinegar into the bowl and gently toss together. You only want enough dressing to coat the salad leaves, and only dress the salad at the table just before serving.