Pears are consumed fresh, canned, as juice, and dried. The juice can also be used in jellies and jams, usually in combination with other fruits or berries. Fermented pear juice is called perry.
Pears will ripen faster if placed next to bananas in a fruit bowl. They stay fresh for longer if kept in a fridge.
Pears are the least allergenic of all fruits.
Summer and autumn pears are gathered before they are fully ripe, while they are still green, but snap off when lifted. If left to ripen and turn yellow on the tree, the sugars will turn to starch crystals and the pear will have gritty texture inside. In the case of the 'Passe Crassane', long the favored winter pear in France, the crop should be gathered at three different times, the first a fortnight or more before it is ripe, the second a week or ten days after that, and the third when fully ripe. The first gathering will come into eating latest, and thus the season of the fruit may be considerably prolonged.