The Starkrimson pear is the classic bell-shape, measuring approximately 10 centimeters long and 7 centimeters wide at the base. Its striking red skin may be slightly mottled with dusty green hues, but becomes almost pure dark red when fully ripe. The thin skin is tender and lacks any tannin and should be left on the fruit when sliced so as to display the extreme contrast against its creamy white flesh. The Starkrimson is incredibly juicy with a fine yet firm texture and subtle floral notes.
The Starkrimson pear is available late summer through winter.
The Starkrimson is a European variety of pear and of the botanical classification, Pyrus communis. It was discovered in Missouri in the early 1950’s when a genetic mutation occurred in the Stark Brothers orchard. Their “Clapps’s Favorite” tree, a green pear variety, sprouted a branch of brilliant red colored pears. The appropriately named Starkrimson pear was patented and soon became a popular variety among orchards in the Pacific Northwest.
Pears are an excellent source of dietary fiber and vitamin C.
The Starkrimson pear ripens from the inside out, and should be eaten while still firm to the touch. Like most pears, it ripens after it is picked and may be refrigerated to slow down the process or kept on the counter to induce ripening. The Starkrimson pear may be used in baking applications, but the bright red skin is best showcased in raw applications. The delicate sweetness and juicy quality of the Starkrimson pear compliments almonds, hazelnuts, walnuts, pecans, pistachios, apples, figs, balsamic vinegar, vanilla, ginger, star anise, honey, nutmeg, cloves, cinnamon, chocolate, caramel, butter, duck, mascarpone, blue cheeses, goat cheese, parmesan and cheddar.