harvestwatch

Delicious & Different:

Asian Pears

by Lisa Marlene

T

hough cousin to the traditional, but- tery European pear typically found in grocery stores, the Asian pear is a different fruit altogether. Pyrus pyrifolia, also called Chinese pear or apple pear, is a sweet delight whose crisp, firm flesh hints of melon and apple flavors. The best-known variety is the round, yellow-skinned 20th Century, which is widely available throughout the U.S. Packed with dietary fiber, these golden orbs also offer substantial amounts of vitamins C and K and have a low glyce- mic index.

While most pears need to be picked when green and allowed to ripen, the Asian pear is picked ripe and ready to eat. It has a longer shelf life than other pears, and refrigeration ex- tends its crunchy goodness even longer.

Seasonal Greens with

Pear Dressing

Serves 4

Pear Vinaigrette

1 Asian pear 1 shallot

1/2 cup canola oil

1/2 cup extra-virgin olive oil 1/8 cup balsamic vinegar 1 tsp. dry mustard Pinch of Himalayan salt Pinch of white pepper

Skin and de-seed pear and cube. Place pear, shallot, salt, pepper and dry mustard in a blender or food proces- sor. While blending, slowly drizzle in the olive oil, canola oil and balsamic vinegar. Blend until smooth and creamy. Pick out your favorite locally grown greens from the various markets around town and mix with the dressing. Garnish with caramelized onions, Nauvoo blue

cheese, walnuts and green apple chunks.

Recipe compliments of Chef Charles Bartholf of The Art of Being, located at 8971 Tamiami Trail North, Pavilion Square, in Naples. Call 239-431-6755 or visit TheArtOfBeing.us. See ad, page 18.

natural awakenings

May 2010

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