The Costco Connection - September 2017

PEARS ARE ONE of the oldest fruits in
the world, having been around for centu-
ries. In his epic poem The Odyssey, Greek
poet Homer refers to the pear as a “gift of
the gods.”
Homer was on to something, as the
taste, versatility and health benefits of
pears are quite impressive.

“Pears are one of the very best sources of soluble fiber, a special kind of fiber that helps lower cholesterol, making them a natural choice for heart health,” says Costco member Karen Ansel, a nutritionist and author of Healing Superfoods for Anti-Aging: Stay Younger, Live Longer (Hearst, ;;;;; not available at Costco).

In addition to being rich in soluble fiber, pears supply a healthy dose of insoluble fiber (about ; grams of fiber, total), which helps move food through the gut, making them a top choice for digestive health, Ansel adds.

Pears are rich in flavonoids (a phyto-
nutrient linked to heart health), and they
may also help protect against diabetes, due
to their polyphenols (antioxidants
believed to reduce inflammation that may
lead to Type ; diabetes). “Even though we
think of fruit as containing sugar, pears
are actually a low glycemic index food,
meaning that their sugars are absorbed
slowly from our bloodstreams,” Ansel says.

Oregon and Washington produce ;; percent of the nation’s fresh pear crop, “where the right mix of volcanic soil, clean mountain water, and warm spring and summer days with cool nights combine to produce some of the world’s finest pears,” says John Higgins, Costco produce buyer. He adds that the Northwest crop is picked in late summer through early fall.

Pears have a long storage life. “They
are unique in that they ripen best off the
tree,” Higgins says, explaining that pears
are transported when they’re fully mature,
but not always ripe. “They need to ripen at
room temperature, so leave them on the
counter and enjoy their beauty as they
ripen. You can place ripe pears in the
refrigerator to slow further ripening. Ripe
pears will keep in the refrigerator for up to
seven days.”
“Check the neck” is a newly coined
term in the pear industry to remind con-
sumers that if you apply gentle pressure
near the neck or stem end of the fruit and
it yields slightly, it’s ripe.

Grab a pear for a healthful snack, or try out this tasty recipe for a new way to add pears to a meal. Bon appétit! C

Laura Bode is a freelance writer based in Redmond, Washington.

FOR YOUR TABLE

THECOSTCOCONNECTION

Costco offers conventional and organic
pears for the majority of the year. Varieties
vary by region and season. C H
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Pear-fection

A great way to add ;ber and
sweetness to your diet
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| SAVORY PEAR GRUYÈRE TART

2 teaspoons extra-virgin olive oil

1 large red onion, cut into ¼-inch-thick half-moon slices

1 tablespoon ;nely chopped fresh rosemary Pinch of salt

1 sheet (about 9 ounces) frozen pu; pastry
dough, thawed according to package
directions
All-purpose ;our for rolling

1 cup ( 2½ ounces) grated Gruyère cheese

2 cups arugula or baby kale, gently packed

2 Anjou, Bartlett or Bosc pears (about 1

pound), ;rm and just beginning to ripen

Preheat oven to 400 F. Cover a baking sheet
with parchment paper or a silicone baking mat.
Set a large skillet over medium-high heat. Add
olive oil. Add onion, rosemary and a generous
pinch of salt. Stir the onion occasionally until
it’s caramelized.
While the onion cooks, prepare the dough.

Lightly ;our your work surface and use a rolling pin to roll out the dough into an 11 x 15-inch rectangle. Transfer the dough to the prepared baking sheet. Moisten the perimeter of the dough with a little water. Fold the edge of the dough over to form a ¾-inch-wide border.

Lay the cooked onion slices over the surface
of the dough, within the border. Scatter the
cheese over the onion, and lay the arugula
across the top.

Cut each pear o; its core in 4 cuts. Lay the pear pieces ;esh side down on a cutting board, and cut into thin ;⁄;;-inch slices. Arrange the slices in 3 rows down the length of the dough, overlapping about ¼ inch. Sprinkle a small pinch of salt over the pears, and put in the oven to bake.

Bake the tart until the pastry is golden brown all over, 20 to 25 minutes. Peek in the oven once or twice during baking. If a section of dough pu;s up noticeably, poke it with the tip of a knife to de;ate.

Remove tart from oven, let cool for a few
minutes and serve.
Makes 4 to 6 servings as a light lunch or
supper, or 10 to 12 as an appetizer.

Recipe courtesy of USA Pears.

room temperature, so leave them on the refrigerator to slow further ripening. Ripe “Check the neck” is a newly coined near the neck or stem end of the fruit and out this tasty recipe for a new way to add