Smoky Red Pear and Grilled Corn Salsa

USA Pears are back in season, and this unique late summer salsa is the perfect way to show them off! Adding a few pinches of cumin lends the salsa a gentle smokiness which balances the honey-sweetness of the pears. Serve this salsa with your favorite tortilla chips or use it to generously top grilled chicken or pork.

red pear salsa
Ingredients
2 ears of corn, shucked
1 tsp. neutral flavored oil, such as grapeseed
½ a medium sweet onion, small dice
1 jalapeno, seeded and finely minced
2 firm ripe red USA pears, such as Starkrimson or Red Bartlett
1 lime (for zest and juice)
¼ tsp. ground cumin
¼ tsp. sea salt
2 Tbsp. chopped fresh cilantro

Directions
Preheat your grill to medium. Drizzle the oil over the corn and rub to coat with the oil. Once the grill is hot, cook the corn for about 15 minutes, turning occasionally, until hot and blistered in spots. Set the corn aside until cool enough to handle. Once cooled, cut the kernels from the cobs using a sharp knife. In a medium bowl, combine the corn, sweet onion, jalapeno, and pears. Zest half of the lime and add it to the salsa, then halve the lime and squeeze the juice over the ingredients. Add the cumin, salt, and cilantro, and gently toss to coat. Transfer the salsa to a bowl and serve.

Prep time: 35 minutes
Yield: 3 cups salsa

The Time is Ripe for Pears: Boston!

Hello from Boston!

We’re having a great time exploring the city and sharing pear recipes and ripening info (not to mention delicious pears!) with fellow pear fans on The Time is Ripe for Pears Tour. Here’s a quick glance at what we’ve seen so far:

First stop: the Chelsea Market Basket, where we sampled perfectly ripe Starkrimson pears. They were a hit with shoppers of all ages!

Next, we went to Faneuil Hall, where we lunched on lobster rolls (and remarked that they would have been better with pears).

We also ventured out to Edward Everett Square in South Boston to snap a photo with this giant pear statue! Perry, our Anjou Pear, was quite happy to find a relative clear across the country.

Check out this video to see what shoppers thought of our sweet and juicy Starkrimson pears!

We also visited Rialto Restaurant and Bar, where we were treated to a delicious pear dish courtesy of Chef Jody Adams. This autumn salad will be featured on Rialto’s menu (although with apples), but you can re-create it in your kitchen, too!

Autumn Concorde Pear Salad with Crinkle Cress, Baylee Hazen Blue, Walnuts and Moscato Dressing

Ingredients
Moscato Vinaigrette
1 cup moscato vinegar
2 tablespoons dijon mustard
1 shallot, minced
3 cups olive oil
Salt and pepper
Salad
4 Concorde USA Pears
1 small celery root, peeled
2 each endive
1 cup fennel
2 cups crinkle cress
⅓ cup Baylee Hazen blue cheese
⅓ cup toasted walnuts
½ cup moscato vinaigrette
Salt and pepper to taste

Directions
For vinaigrette: Whisk together the vinegar, mustard and shallot. Continue whisking and slowly pour in the oil. Season with salt and pepper.

For salad: Shave the pears, celery root and fennel on a mandoline. Slice the endive in half and cut each half in a quarter inch thick slices on bias. Crumble the blue cheese with your hands. Mix all with the remaining ingredients. Season with salt and pepper.

Don’t forget to join us on Facebook, where you can enter our sweepstakes to win fresh pears or a trip for two to one of our eight tour stops!