Pears are typically ready for harvest from now through October. Don’t wait until fully ripe to harvest though; pears left to ripen on the tree may develop a gritty texture. Harvesting at maturity but before peak ripeness along with a chilling period can bring out the sweet flavors we love from pears.
Pears that are ready for harvest change to a darker green color. Some varieties will have brown spots on the skin. These are the fruits’ “breathing pores” known as lenticels. The lenticels are white or greenish-white on immature pears and change to brown at maturity. The fruit will develop a waxy coating and will separate easily from the branch when twisted. Mature fruit should have a pear aroma.
When harvesting, carefully remove the fruit by lifting it at an angle and twisting. Avoid damaging the twig where it attaches as this could negatively impact fruit development next year.
Refrigerate newly harvested pears at 31 to 50 degrees F for two days to several weeks depending on the variety.
To complete ripening, remove pears from the cold storage and allow to sit at 60 to 65 degrees F for one to three weeks. Conditions that are too warm may cause the fruit to rot instead of ripening.
Cynthia Domenghini, Extension Agent
