It's hard to picture cavepeople eating pears, but they might have. Yes, this sensual, subtle fruit has been cultivated since prehistoric times, originating in Asia, and gaining high esteem in the ancient cultures/cuisines of China, Egypt, Greece, and Rome. Today, there are thousands of varieties, and pears grow in many parts of the world.

Also known in some places (I do not know where, but I can guess why) as "butter fruit," the pear is a member of the rose family, related also to apples, almonds, and apricots.

Ripe pears are so delicious to eat just on their own, it is sometimes difficult to find the incentive to cook with them.

Nutritionally Speaking: Pears are an excellent source of water-soluble fiber, and contain more pectin than apples.

Culinarily Speaking: The ephemeral pear: hard as a rock one day, overripe 3 days later. What to do about this short shelf life?

BUYING: Choose pears that are smooth and firm, but not terribly hard. Make sure they have no bruises.

STORING: Like bananas and avocados, pears ripen better on their own than on the tree, and are therefore picked before they are fully ready. This prevents them from becoming grainy or from being bruised during transport.

Let pears ripen at room temperature out of direct sunlight. Check them every day. (I sometimes check them twice a day if the weather is warm.) As soon as they have a pear-aroma and the flesh near the stem yields a little when gently pressed, refrigerate them. But even in the refrigerator, they will still continue to ripen (although more slowly). So remember they are there, and use them within a few days.