Recent Blog Articles
Taking up adaptive sports
Cutting and self-harm: Why it happens and what to do
Discrimination at work is linked to high blood pressure
Pouring from an empty cup? Three ways to refill emotionally
Give praise to the elbow: A bending, twisting marvel
Sneezy and dopey? Seasonal allergies and your brain
The FDA relaxes restrictions on blood donation
Apps to accelerometers: Can technology improve mental health in older adults?
Swimming and skin: What to know if a child has eczema
A muscle-building obsession in boys: What to know and do
Fruit of the month: Pears
- By Julie Corliss, Executive Editor, Harvard Heart Letter
You can find pears in supermarkets year-round, but they’re most flavorful in the fall months. Depending on the variety, pears may be slightly crisp or very soft when fully ripe. Popular varieties include the russet-colored Bosc, a crisp pear with an elongated neck; the aromatic Bartlett, which is often used for canning; and the Anjou, a versatile, egg-shaped pear that’s good both raw and cooked. Both Bartletts and Anjous come in both green and red varieties.
Pears are a good source of fiber and several beneficial plant compounds (phytochemicals), including catechins. Also found in apples and cocoa, catechins may help lower blood pressure, improve blood vessel health, and discourage blood clots.
Sliced pears pair well with nuts and cheese for a healthy snack; they’re also good added to fall salads. For a simple dessert, try baked pears with cinnamon. Cut the fruit in half and scoop out the core and seeds with a melon baller. Place cut side up in a baking pan, sprinkle with cinnamon, and drizzle with a little maple syrup or honey. Bake at 350° for about 30 minutes or until tender.Image: © 5second/Getty Images
About the Author
Julie Corliss, Executive Editor, Harvard Heart Letter
As a service to our readers, Harvard Health Publishing provides access to our library of archived content. Please note the date of last review or update on all articles.
No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your doctor or other qualified clinician.
You might also be interested in…
A Guide to Healthy Eating: Strategies, tips, and recipes to help you make better food choices
Eat real food. That’s the essence of today’s nutrition message. Our knowledge of nutrition has come full circle, back to eating food that is as close as possible to the way nature made it. Based on a solid foundation of current nutrition science, Harvard’s Special Health Report A Guide to Healthy Eating: Strategies, tips, and recipes to help you make better food choices describes how to eat for optimum health.
Free Healthbeat Signup
Get the latest in health news delivered to your inbox!