Japanese 20th Century Pears

Bosc Pears are healthy and delicious raw, but they are also good poached or baked whole.

Use in salads, pies, ice cream and fresh out of hand.

Melissa’s Bosc Pears are hand-selected for excellent quality.

To ripen store pears at room temperature for up to one week. Pears may be refrigerated to stop ripening process. Organic produce should not be stacked with non-organic produce.

Cactus Pear, also known as prickly pear, is the delectable, elongated, egg-shaped fruit of several varieties of Opuntia cactus. The purple-red and sometimes green, prickly skin of the Cactus Pear can be peeled away exposing a soft, ruby-red or golden colored flesh with tiny, edible seeds. The taste varies by variety, but most often the flavor is similar to a sweet melon. The flowery aroma and juicy texture are like watermelon. Cactus Pears are usually served cold, peeled and sectioned with the seeds and served in fruit salads or sprinkled with brown sugar, lime juice and topped with whipped cream to create a unique dessert.

To prep a Cactus Pear, wear gloves to protect your hands. Cut off both ends of the fruit. Using a paring knife, make shallow lengthwise cuts about 3″ apart. Starting at one end, peel off and discard skin or cut the skin off from top to bottom.

Forelle pears are a very small, tasty heirloom variety with a history that can be traced to 17^th century Germany in origin. Forelle is German for “trout” – the name stems from the pear’s beautiful red blush over greenish yellow skin that is similar to the coloring of the rainbow trout. When ripe, the fruit texture is a little firmer than most other pears. This variety’s flavor is extra sweet with distinct cinnamon spice tones.