Now In Season: Pears

There’s something about pear season that makes me want to slow down and cook. As apples start grabbing all the attention, pears quietly arrive at farmers’ markets and grocery stores, ready to prove they’re every bit as worthy of a spot in your kitchen.

Sure, pears are available year-round, but fall is when they really come into their own. Depending on the variety, they can be crisp and refreshing, juicy and fragrant, or soft and buttery as they ripen. That’s exactly what makes them so much fun to cook with—they’re just as delicious sliced into salads as they are baked into desserts, stirred into cocktails, or paired with cheese and roasted meats.

To help you make the most of pear season, we asked chefs and food pros to share the recipes they look forward to making every fall. Plus, the Good Housekeeping Test Kitchen shares our best tips for choosing, ripening, storing, and prepping pears so you can enjoy them at every stage.

First, a quick guide to the varieties you’ll find at this time of year:

• Check the Neck: Don't squeeze the middle—that only bruises the fruit. Instead, gently press near the stem. If the neck gives just a little, the pear is ready to eat. Still firm? Give it a day or two on the counter. If the neck feels soft and squishy, it’s likely overripe and you’ll want to leave the fruit behind.
• Don’t Judge by Color: Unlike with peaches and tomatoes, color isn’t always a reliable indicator of ripeness for a pear. Some stay green when ripe, while others turn golden or russet brown, depending on the variety. Your fingers (and your nose) are much better judges than your eyes.
• Trust Your Nose: A ripe pear often smells as good as it tastes. Take a quick sniff near the stem—if you catch a sweet, floral aroma, chances are that it's ready to eat.
• Not All Pears Play by the Same Rules: A Bartlett ripens differently than a Bosc, and an Asian pear is in a category all its own. European pears become softer and juicier as they ripen (some even turn buttery), while Asian pears are meant to stay crisp and crunchy (if you’re waiting for an Asian pear to soften, you'll be waiting a long time).
• Buy for Later: If you’re shopping a few days ahead, choose pears that are still firm and let them ripen on the counter. (This doesn’t apply to Asian pears, which are generally ready to eat when purchased.) Need them sooner? Tuck European pears into a paper bag with a ripe banana or apple to speed things along.
• Looks Can Be Deceiving: Don't rely on color alone. Some pears change from green to yellow as they ripen, while others barely change color at all. A little russeting or surface scuffing is perfectly normal on many pear varieties and doesn't affect the flavor. Just make sure to skip any pears with deep bruises, cuts, or large soft spots.

We asked some of our favorite chefs and food personalities to share how they make the most of peak-season pears—plus, a few unexpected ways to showcase their flavor.

Tiffanie Barriere

Less is more: Pears don’t need a long list of ingredients to make an impression. Bartender, educator, and author Tiffanie Barriere loves letting their delicate sweetness take the lead, pairing them with just a handful of ingredients that bring out their fresh, nuanced flavor.

“Pears have a beautiful way of feeling fresh and comforting at once. Muddled with thyme, then shaken with gin, lemon juice, and honey, this soft, bright cocktail is perfect for porch sits and sweater weather.”

Try this too: Thinly slice fresh pears into an arugula salad, fold them into slaws, or pair them with baked pork chops for an easy sweet-and-savory dinner.

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James Park

Go Savory: Cookbook author and content creator James Park believes pears can contribute to far more than just dessert. In his kitchen, they’re as likely to end up in a comforting one-pot dinner as they are in something sweet.

“My aunt owned a pear farm in Korea, and my dad loved pears, so we always had different varieties at home. In this pot rice [sot-bap], the pears cook down, adding natural sweetness that balances smoky bacon, crispy prosciutto, and peppery arugula.”

Try this too: Blend ripe pears into fresh juice and use it to naturally sweeten marinades, vinaigrettes, or sauces.

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Cassie Yeung

Give them the starring role: Asian pears have the crisp texture and juicy bite to hold their own in bold dishes. Cookbook author and lifestyle creator Cassie Yeung lets them become the main event, as they balance spicy, savory flavors beautifully.

“My mom always bought Asian pears by the case when they were in season. Here I give them the starring role, skipping the napa cabbage and letting their crisp, juicy bite balance the heat and umami of the kimchi marinade.”

Try this too: Grate or purée Asian pears into marinades. Their natural enzymes help tenderize meat while adding subtle sweetness.

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• Leave Them Out Most pears need a little time on the counter before they're ready to eat. If they're still firm at the neck, let them sit at room temperature until they soften slightly—that's when the magic happens.
• The Fridge Is the Pause Button Once a pear is perfectly ripe, don't leave it on the counter—pop it into the refrigerator. That will buy you a few extra days before the fruit gets too soft.
• In a Hurry? Grab a Paper Bag We've all bought pears that just won't ripen fast enough. Slip them into a paper bag with a banana or apple, and they'll get to the point of ripeness much faster.
• Asian Pears Are the Exception If you're used to Bartletts or Bosc pears, an Asian pear might throw you off: It's supposed to stay crisp even when it's ripe. Once it's ready to eat, keep it in the refrigerator, where it'll stay crunchy for weeks.
• Wait to Wash It can be tempting to rinse all your fruit as soon as you get home, but pears are better off staying dry until you're ready to eat them. A quick wash right before slicing is all they need.

Photographer: Mike Garten. Food styling: Tina Martinez. Prop styling: Lis Engelhart. Illustrations: Danielle Carson/AI. Chef Headshots: Max Hemphill (Yeung); Heami Lee (Park); Gregory Miller (Barefoot).