Pears, kin to apples, have been cultivated as early as 2000 B.C and are grown domestically in California, Oregon, and Washington.

The four principle varieties of pear available include Anjou, Bartlett, Bosc and Comice, each with its own distinct flavor, appearance and availability.

Pears are an excellent source of fiber and a god source of vitamin C.

Glycemic Index=38
Glycemic Load=4
Antioxidant Score (ORAC)=2,941

Selecting and Storing Pears

Because pears are picked unripe, choose those with smooth skins that are free of soft spots. Ripe pears will yield to gentle pressure and can be kept in the crisper of the refrigerator.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Tubers, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Speak Your Mind


 Name: Email: We respect your email privacyEmail Marketing by AWeber