When we can buy fruits year-round, we tend to forget they do have a season. However, pears are the most delicious in the fall when they're at their peak. Pears are unique in that they do not ripen on the tree; they will ripen at room temperature after they're picked. How do you know when they are ready to eat? Check the neck! If the fruit near the stem gives to a little pressure, it is ripe. There are a wide range of pear flavors and textures. And, just like apples, some are excellent eaten fresh while others are best cooked or canned for the winter. Try pears on the grill, poached in red wine, tucked into a panini, pureed into soup or a smoothie, or simply sliced with cheese and wine. If you eat the peel too, one medium pear has 6 grams of fiber – that's 20 percent of the daily recommendation!
Try this delicious recipe!
Honey Dijon Vinaigrette with Arugula, Pear and Walnut Salad Recipe
The vanilla yogurt makes this smoothie taste like pumpkin cheesecake. You'll think it should be in a pie shell. Feel free to add some vanilla or unflavored protein powder in for an additional protein boost.
Ingredients
Vinaigrette
(makes 4 tablespoons)
2 tablespoons Dijon mustard 1 tablespoon honey 1 tablespoon olive oil 1 tablespoon lemon juice
Salad
8 cups arugula 2 red pears, thinly sliced ½ cup chopped walnuts
Directions
Whisk vinaigrette ingredients until smooth.
Toss vinaigrette with salad ingredients.
For a nuttier taste and another burst of nutrition, add ¼ cup toasted wheat germ to the blender. (Calories increase to 270 per serving and fiber bumps up 1 gram.)
Nutrition Information
2 cups salad + 1 Tbsp dressing
Calories: 200;
Total Fat: 13g;
Saturated Fat: 1.5g;
Trans Fat: 0g;
Cholesterol: 0mg;
Sodium: 190mg;
Total Carbohydrate: 21g;
Dietary Fiber: 4g;
Sugars: 13g;
Protein: 4g;
Vitamin A:20%;
Vitamin C: 20%;
Calcium: 8%;
Iron: 6%.
Head over to our Nutritional programs or contact me at alistaireNF@Gmail.com and lets get you structured right away, I absolutely look forward to working with you, and bon apetit.
