Forelle pears are one of the smallest variety of European pears and also one of the oldest, first cultivated in 17th century Germany. They are symmetrically bell shaped with a tapered end, with beautiful freckled (the freckles are also called lenticels) skin and a sweet taste. It has a unique crisp and sweet flavor with distinct cinnamon tones. The flesh is dense, coarse, and juicy with an off-white to cream color. The flesh contains some dark, teardrop-shaped seeds in a central core. Its flesh is a little firmer and crisper than other pear varieties. Forelle pears are in season September through January. Forelle pears have potassium, dietary fiber, and other micronutrients.
Ripening and Storage:
Forelle pears are one of the few varieties of pears that change color when ripening, transforming from green to yellow with the red lenticels remaining visible throughout the ripening process. Like all pears, forelles ripen at room temperature and it may take several days before they are ready to eat. Ripe pears should always be stored in the refrigerator. Unripe pears can be placed in a plastic bag and kept in the refrigerator for up to a week or two.
Forelle pears can be eaten just as you would a common pear, removing the core.
Because of their small size, forelle pears are mostly enjoyed eaten fresh. They pair extremely well with sharp and aged cheeses such as gorgonzola, goat, camembert, gouda, and manchego. They're also delicious with bittersweet chocolate, almond butter, maple syrup, vanilla, cinnamon, Greek yogurt, chicken, prosciutto, shrimp, and figs. They can be used in fruit salad, oatmeal, cereal, and pancakes or waffles.