In orchards, tree branches are already bending from diseased pears. These juicy, sweet and very tasty seasonal fruits are perfect for complementing a healthy and balanced diet. Regarding calcium and other nutrients, nutritionist Dr. Edita Gavelienė recommends adding pears to the daily menu and adding them not only when picked from the tree, but also to salads and desserts cooked in the oven or on the grill. And Rimi category manager Ruta Genien shares tips on how to choose and properly store pears at home, so they stay fresh for as long as possible and can be harvested even after autumn ends.
Skin cleansing is recommended
According to Rimi’s health nutrition consultant, nutritionist Dr. According to Edita Havelien, pear is a seasonal fruit, so it is recommended to include it in the diet in autumn.
“First of all, pears are valued for vitamins B, C and K, copper and potassium minerals, fiber. It is an excellent source of iron, which helps strengthen red blood cells. Pears contain lignans and phytoestrogens that protect blood vessels and prevent bleeding. A medium-sized pear contains about 6 grams of fiber, most of which is made up of very healthy pectins,” says Dr. E. Gavelene.
Despite the benefits of pears, the doctor warns that the daily rate of fruits should not exceed 200-300 grams. In order to get various vitamins and minerals, the specialist advises to eat as many different fruits as possible, so it is better to limit yourself to one pear a day: “Although the peel of the fruit itself is a good source of fiber, it is very useful. A pear imported from afar can be covered with fruit wax, and the more it enters the human body, the more difficult the digestion process becomes. Therefore, it is better to peel the pears brought from outside.”
The doctor notes that the method of consumption of pears often depends on their hardness. “Typically, slightly softer pears are sought after for food, while hard pears are often used as an ingredient in baked goods or salads: they can be baked or grilled, rubbed into various sauces.” It is true that the more ripe the fruit, the more fructose it contains.
Pears can be found on store shelves year-round
According to Rimi category manager Ruta Genien, pears arrive in stores from many European countries: Holland, Belgium, the Netherlands, Poland, and in winter from China, so sweet and juicy pears can be found on store shelves all year round. True, the greatest peak of their purchase is in late autumn and winter, when we cannot find these fruits in our garden.
The specialist advises to choose both too green and too ripe fruits in the store. If you want to enjoy your pears in a few days, it’s best to choose greener, firmer pears: “To keep pears fresh for as long as possible, it’s best to store them in a cool, dry place away from light. refrigerate and keep or beat as little as possible. Due to contact and pressure, the surface of the pear is compressed and deteriorates faster. If the pear is bought ripe, it will be stored for about 4 days, if it is green – longer.
But what if the pear is overripe? Ripe pears are generally considered safe to eat when cooked. If the pear is too soft, it will have less flavor and may cause digestive problems, so it is better to cook such pears. As the fruit ripens, it becomes sweeter, which makes it ideal for dessert preparation.
Rimi invites you make a fresh salad with pears and sultanas.
Salad with pears and sultanas
For the dish you will need:
1 piece. shallot;
5 tablespoons of olive oil;
1 tablespoon of red wine vinegar;
1 teaspoon Dijon mustard;
1 piece. pears;
50 g salad SOUP;
50 g of walnuts;
100 g of brie cheese;
A handful of basil leaves;
1 piece. chicory stem.
- Finely chop the garlic.
- Heat oil in a pan and fry for about 5 minutes. fry the garlic on low heat. Transfer the oil and garlic to a bowl and stir in the red wine vinegar and mustard. Season the sauce with ground pepper and a pinch of salt.
- Cut the pear in half lengthwise. Remove the core with a teaspoon or melon baller and thinly slice the pear in half. Cut the chicory leaves from the stem.
- Finely chop the walnuts and fry them in a pan with or without oil for a few minutes until fragrant. Place the roasted nuts on a plate and let cool.
- Divide the salad dressing, onion and pear slices between two deep plates. Cut the brie cheese and spread it on the salad. Spoon the sauce over the top and sprinkle with walnuts. Garnish with basil leaves.
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