You might be thinking, just another pear…
Not exactly, this beautiful fruit is pampered from the beginning. The trees are cut back to aid in larger, sweeter and juicier fruit, and the trees are jacketed to protect from the wind and scarring, creating a thiner more delicate skin than most pears. The Korean climate is cooler than California, resulting in pears that are significantly sweeter with higher sugars.
In Asian culture, Korean Pears are often purchased for gift giving, to honor the receiver. Due to their large size, the Korean Pear is usually eaten as a family. Melissa’s Korean Pears are picked when the sugars have fully developed and at the peak of ripe perfection. They taste great eaten out of hand, on a cheese tray, chopped into salads and more.
Panino with Brie and Korean Pears:
- 2 Slices of your favorite bread
- Heinen's French Brie
- Korean Pears, sliced
Lightly coat bread in butter, 2 slices of brie, 3 to 4 slices of Korean Pears. Place in warm skillet, and flip when slightly golden brown.
Turkey Salad with Korean Pear and Celery:
- ¼ Cup Light Mayonnaise
- 2 Tbsp. Apple Cider Vinegar
- 1 Tbsp. Dijon mustard
- 2 Cups Cooked diced Turkey (or chicken)
- 2 Celery ribs, cut into small dice
- 2-3 Tbsp. Chopped fresh Italian parsley
- 1 Korean Pear, cored, peeled, and cut into medium dice
- ½ Cup Currants or Raisins
Place mayo, vinegar, Dijon, and a grinding of fresh black pepper in a large bowl. Whisk to combine into a dressing. Add turkey, celery, parsley, pear and currants. Gently stir everything together and taste. Adjust the seasoning as you like, adding more pepper or a pinch of salt. Refrigerate for at least several hours, and then serve.