Written by Andrew Akhaphong, MS, RD, LD, Mackenthun’s Fine Foods Registered Dietitian
*sponsored by USA Pears
Updated December 5, 2024
The United States is the largest exporter of fresh pears, averaging 244.3-million pounds between 2021 and 2022. Exports of prepared/preserved pears (ie. frozen, jam, pie, etc.) accounted for only 6.2-million that same period.(1)
A 2023 survey by The Packer reported 1 in 4 consumers (25% surveyed) they purchased pears in the past year. Unfortunately pears have been trending down with 27% of consumers surveyed in 2022 and 31% in 2021 in regards to pear purchases.(2)
Annually the month of December is known as National Pear Month. This is when pear harvest is bountiful in the United States. Because pears are in season in December, this provides an affordable option for consumers to have a fresh fruit!
Nutritional Benefits of Pears
Flavanols are a plant compound that act like antioxidants in the body.
Studies on flavanols report potential benefits include decreasing stress and inflammation of the brain and nervous system, and support neuron development. Neurons are cells of the nervous system that are involved in the delivery of communication between the brain, spinal column, and the body. A study in 2020 published in the the journal of Neurology® examined if flavanols may reduce the risk of dementia.(3) 921 participants (average age 81-years, 75% participants are female) without dementia were recruited from the Rush Memory and Aging Project and followed over the course of six years. At the end of the study 15% (138 participants) of those who ate a rich flavanol diet, which included at least 3-pears a day, developed dementia. About 30% (276 participants) of those who ate a low-flavanol diet, which included less than 1-pear a day, developed dementia.
A 1 medium-sized pear provides approximately 6-grams of fiber. According to the Institute of Medicine it is recommended females consume 20-25 grams of fiber/day while for males it is 30-38 grams of fiber/day.(4) A 10-year study published in 2011 examined whether flavanols and fiber from white-fleshed produce (ie. pears, apples, jicama, rutabaga) reduced stroke risk.(5) The study recruited 20,069 healthy Dutch males and females between 20 to 65-years of age. For every ⅔-cup or 5-ounce servings of white-fleshed produce consumed each day, there was a 9% decrease risk in stroke. At the end of the 10-year study, 223 (1.6%) participants had a stroke episode.
Pear and Sausage Stuffing
By Andrea Slonecker for USA Pears
What You Need:
- 6 tablespoons unsalted butter, plus more for greasing and brushing
- 1 (20-ounce) loaf white bread, crusts trimmed, cut into 1/2-inch cubes
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh sage
- 1 sweet yellow onion, chopped
- 3 celery ribs, chopped
- 12 ounces mild Italian pork sausage (casings removed if the sausage is in links)
- 2 ripe USA Pears, stemmed, cored, and cut into 1/2-inch chunks
- 2 cups low-sodium chicken broth or homemade turkey stock
- 1/2 teaspoon freshly ground pepper
- Kosher salt
What You Do:
- Preheat the oven to 375°F. Grease a 3-quart casserole dish with butter.
- Spread the bread cubes on a large rimmed baking sheet and toast them in the oven until lightly browned, 12 to 20 minutes (depending on the moisture content of the bread). Combine the toasted bread cubes, parsley, and sage in a large bowl; set aside.
- Meanwhile, melt the butter in a 12-inch skillet over medium heat. Add the onion and celery and cook until soft and translucent and beginning to brown, about 15 minutes. Add the sausage and cook until browned, breaking it up with a wooden spoon, about 5 minutes. Add the pears and continue cooking until they are just soft, 3 to 5 minutes. Pour in the stock, add the pepper, and bring it to a simmer. Pour the contents of the pan over the bread cubes and toss until evenly moistened. Taste and add salt as needed.
- Loosely pack the dressing into the prepared dish and cook, uncovered, until the top forms a deep crust, 25 to 30 minutes. Serve hot.
References
- Pears. Agricultural Marketing Resource Center. Updated April 2024. Accessed December 4, 2024 from https://www.agmrc.org/commodities-products/fruits/pears.
- Fresh trends in 2023: 1 in 4 consumers purchased pears during past year. The Packer. June 27, 2023. Accessed December 4, 2024 from https://www.thepacker.com/news/retail/fresh-trends-2023-1-4-consumers-purchased-pears-during-past-year.
- Holland TM, Agarwal P, Wang Y, Leurgans SE, Bennett DA, et al. Dietary flavanols and risk of Alzheimer dementia. Neurology. 2020; 94(16):e1749-e1756. https://doi.org/10.1212/WNL.0000000000008981
- Institute of Medicine, Food and Nutrition Board. Dietary reference intakes: energy, carbohydrates, fiber, fat, fatty acids, cholesterol, protein and amino acids. Washington, DC. National Academies Press; 2005.
- Oude Griep LM, Verschuren MWM, Kromhout D, Ocké MC, Geleinjnse JM. Colors of fruit and vegetables and 10-year incidence of stroke. Stroke. 2011;42(11):3190-5. doi: 10.1161/STROKEAHA.110.611152.
