Made in America

     When you think of pears, what varieties come to mind?  Names like Bartlett, Anjou or Bosc probably come to mind first.  They are all European in origin and are imports.  But there is one, and only one, truly American pear variety that you should really get to know.  And that is the diminutive Seckel, sometimes called the sugar pear.  It is commonly believed that it originated as a wild seedling in the Philly 'burbs in the late 1790's and all present Seckel pear trees are descended from that first tree in Penn's Woods.  They are naturally resistant to the fire blight disease that can decimate other pear varieties.

  

     It is barely longer than it is wide but don't let its small appearance fool you.  In fact, it's their size and sweetness that makes them an ideal snack for back to school lunches.  Olive hued with a dark reddish blush they are bite sized and can be canned whole or used as a plate garnish, beautiful as they are tasty.  They are great served with cheese and are also good paired with salty, cured meats.



     Seckel pears do not change color as they ripen.  So feel around the stem and when it has a bit of a give to it, the pear is ready to eat.  Ripe pears can be kept at room temperature for about two days and can be kept refrigerated for up to ten days to prolong their life once ripe. They're too small and delicate for mass distribution, however, so if you see some now at the market, be sure to purchase them because they are now in season with the fall harvest that begins in September and runs through February.