Red Sensation Pears
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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 color off the tree. The pear’s cream-colored 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.
Red Sensation pears are an early-season heirloom variety related to the Bartlett pear. They are botanically classified as Pyrus communis and are sometimes called Sensation pears. In Australia, they are referred to as “Summer Red pears” because they are a summer season fruit in the southern hemisphere.
Red Sensation pears are a good source of fiber and vitamin C. They are also a source of 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.
Red Sensation 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 savory 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 caramelize and serve with sweet or savory 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.
Outside of the United States, Bartlett pears are known as Willians or 'Williams' Bon Chrétien'. Red Bartlett pears also exist and are different than Red Sensation pears.
Red Sensation pears were discovered as a bud sport, or spontaneous mutation, on a Bartlett (or Williams) tree in Victoria, Australia in the early 1930s. They are still primarily grown in Australia’s southeastern state but are also grown in Argentina’s rich southern agricultural region, Valle Medio. Trees are sold to home gardeners through online vendors. Red Sensation pears are most likely spotted in Australia, New Zealand, and rarely through small farms in the Western United States.
Recipes that include Red Sensation Pears. One is easiest, three is harder.
|Maggie Beer||Red Sensation Pear and Hazelnut Salad|
|9Kitchen||Red Sensation Pear, Quail, Walnut and Radicchio Salad|