The shelves of the produce departments are changing, and so is how we buy fruits and veggies. While many are looking for less packaging to reduce waste, others want convenience: pre-washed, pre-cut, ready-to-go. For me, the decision depends on each individual item, how many people I need to feed, and how long the shelf life needs to be!
This season in New Zealand, pear sales increased thanks to new packaging. In this case, the design attracted attention and also gives us the opportunity to teach shoppers about how to tell when a pear is ripe (Check the Neck – but if you’re a frequent reader here at The Pear Dish, you already knew that, right?) and share a recipe.
Pear, Parmesan & Watercress Salad
4 Anjou Pears
100 g (3.5 oz) watercress
60 g (2 oz) parmesan
100 ml (1/2 c) olive oil
40 g (1.5 oz) walnuts (roasted)
1. Grate 2 pears into a bowl.
2. Cut 2 pears into 8 wedges and remove cores and add to the grated pear.
3. Squeeze juice of two lemons onto the pears and add olive oil. Toss.
4. Add watercress. Season and toss.
5. Place on platter and sprinkle with walnuts and shaved parmesan. Serve.