Check the neck of the pear for ripeness, by applying gentle pressure to the neck, or stem end, of the pear with your thumb. If it yields to pressure, then it’s ripe and ready to eat.
Store firm, unripe pears at room temperature to ripen, checking the neck daily. Once ripe, refrigerate up to 5 days.
To speed the ripening process, place underripe pears in a fruit bowl at room temperature near other ripening fruit like bananas, which naturally give off ethylene and will help speed up the ripening process.
Like many fruits, the flesh of cut or peeled pears will eventually brown. This natural oxidation process won’t affect the taste or quality. However, to keep your pears looking appetizing and to prevent browning, dip them in a mild solution of 50% water and 50% lemon juice!