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. 

It’s a super food with the third highest nutrient density after watercress and chinese cabbage, and is a good source of folate, fibre, and vitamins A, k and C. It also contains betalains which can counter inflammation, protect the liver, and have anti-cancer and antioxidant activity. 

Good chard has fresh-looking, dark-green and glossy leaves and crisp stems. Avoid those that have scarred or wilted leaves. Wash chard stems because they can be full of dirt. You can freeze the leaves, but the stems don’t freeze well, so it’s best to separate them first. To store chard, chop it into a container and put it in the fridge for up to a week. 

Bean Soup with Chard 

Ingredients

• 2/3 cup chopped onion
• 1 medium carrot, chopped small
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 3 cups vegetable broth
• 1 (15-ounce) can cannellini beans
• 2 cups chopped rainbow chard
• 1/2 cup corn kernels, optional
• 1/3 cup macaroni, small shells, or orzo pasta, optional
• 1 teaspoon Italian seasoning
• Salt, to taste
• Freshly ground black pepper, to taste

Directions

1. In a large soup pot, sauté the onion, carrot, celery, and garlic in olive oil for 2 to 3 minutes.
2. Add the beans, rainbow chard, vegetable broth, corn (if using), macaroni pasta, Italian seasoning, salt, and pepper to the pot, stirring to combine them.
3. Bring to a boil, then reduce to a medium simmer. Heat for 8 to 10 minutes, until macaroni and chard are both cooked.
4. Serve and enjoy your white bean and rainbow chard soup.