Easy and Effective Ways to Keep Cut Pears Fresh and Avoid Browning (2024)

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Co-authored bySasha Reyesand Hannah Madden

Last Updated: February 1, 2024References

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1. Dip the slices in a mixture of 50% water and 50% lemon juice. The acidity from the lemon juice stops the fruit from oxidising, leading to less browning over time. Plus, it will keep them tasty, too!^[1]

   • You can use fresh lemon juice or store-bought lemon juice.
   • Your pears will probably keep their color for about 8 hours. After that, they may start to turn slightly brown.

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1. Yes, if you store them in the fridge or the freezer. If you’re keeping them at room temperature, you can only cut them 1 day ahead of time. Pears taste best when they’re fresh, though, so try to eat them quickly.^[2]

   • If you’re packing pear slices for lunch, try putting them in with an ice pack to keep them fresh.

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1. 

   See Also

   How to Can Pears without Sugar | The Prairie Homestead7 Tips for How to Ripen PearsOVEN CANNING METHOD FOR JAMWhat color should canned foods be?

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   Wrap the slices individually using plastic wrap. You can also use tinfoil or a plastic bag. Make sure your package is airtight to stop the slices from browning over time.^[3]

   • You can also put your pear slices into a plastic container with a lid.

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   Eat the pears within 3 to 4 days. After that, pears start to lose their texture and flavor. They’ll also start to brown, even if you used lemon juice on them.^[4]

   • If the pear slices look brown, soft, and squishy, they may have gone bad.

   EXPERT TIP

   

   Sasha Reyes

   Executive Chef

   Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management.

   

   Sasha Reyes
   Executive Chef

   Stop pears from browning with a lemon water bath. Prevent fresh-cut pears from enzymatic browning by briefly dipping the slices in equal parts cold water and lemon juice. The acidity from the lemon inhibits oxidation that causes unattractive discoloration.

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   Yes, if you pack them in syrup. Peel, halve, and core the pears, then soak them in a 1:1 ratio of lemon juice and water. Mix 1 2/3 cups (158 g) of granulated sugar with 4 cups (950mL) of water in a large saucepan, then heat the mixture until the sugar dissolves. Pour your pear slices and syrup mixture into canning jars, leaving ¹⁄₂in (1.3cm) of room at the top of the jar.^[5]

   • The syrup will help maintain the color and the texture of the pears. It will make them taste slightly sweeter, so they’ll be good for pies and other baked goods.
   • Since you’re freezing your pears, you don’t have to boil and seal your canning jars like you would in traditional canning.

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   Eat the pears within 10 to 12 months. Write a label on your canning jars so you can remember when you put them in the freezer. After about a year, the pears will start to lose their flavor and texture.^[6]

   • Make sure your freezer stays at or below 0°F (−18°C) so your pears stay good to eat.
   • Frozen pears will never go bad, but they probably won’t taste great after more than a year in the freezer.

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   Add ascorbic acid to your canning syrup. For every 1 quart (32 USoz) of cold syrup you’re using, add in 1500 mg (1/2 tsp) of ascorbic acid. You can find ascorbic acid at most grocery stores in the canning section.^[7]

   • Ascorbic acid is the best ingredient to use for long-term canning. Lemon juice and citric acid are fine too, but they aren’t as good as ascorbic acid.
   • If you can’t find ascorbic acid, use Vitamin C pills instead. Crush up the pills and mix them in with the syrup at the same ratio as you would with ascorbic acid.

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   Mix lemon juice or citric acid with water if you don’t have ascorbic acid. For every 1 quart (32 USoz) of water, add in 3 tablespoons (44mL) of lemon juice or citric acid. Dip your pear slices into the water mixture for 1 to 2 minutes before you can them.^[8]

   • Drain your pear slices, but don’t rinse them. That way, they’ll keep some of the acidity in the can so they don’t turn brown.

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   Sprinkle 1/2 tsp (2.8 g) on 1 cup (128 g) of pears. If you’ve sliced your pears already, you can sprinkle a little bit of the produce protector on to keep them from browning. The product will help keep your pears fresher for up to 8 hours.

   • The ingredients in Ball Fruit-Fresh Produce Protector are Dextrose, Ascorbic Acid (Vitamin C), Citric Acid, and Silicon Dioxide.

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   Mix 2 tsp (8.4 g) with 3 tablespoons (44mL) of water for 4 cups (512 g) of pears. If you have a lot of pear slices, mix your Produce Protector with water. Put your pear slices in a bowl with the mixture, then let them soak for 1 to 2 minutes.

   • You can use Produce Protector before freezing, refrigerating, or canning.

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   Add 1 tsp (4 g) to every 1c (240mL) of liquid when canning. To stop your pears from turning brown while in storage, skip soaking them in citric acid and just add some Produce Protector to the mix. It won’t add any flavor, and it will help your pears maintain their color until you’re ready to eat them.

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   If the neck of the pear is squishy, it’s probably ripe. Hold a pear in your hand and apply gentle pressure on the base of the stem with your thumb. If your thumb makes an indent, the pear is ready!^[9]

   • If your pear isn’t ripe, put it in a paper bag and leave it on your counter for 1 to 2 days to speed up the ripening process.

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   Most pears are ready to harvest in October. However, this can vary from type to type. Some pears can be picked as early as August, while others need to stay on the tree until November or December.^[10]

   • It also depends on the weather. If it’s warmer out, the pears will be ready sooner; if it’s colder, they might need a few more weeks.

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   Stack whole pears into crates or wooden boxes. Try to find a container that will allow air in instead of keeping it out. Put the pears in the container in a single layer, trying not to let them touch each other.^[11]

   • Only store blemish-free, medium-sized fruits. Anything else could ripen too quickly or go bad.
   • If you've already sliced your pears, freeze them or they won't last more than a few days

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   Keep the pears between 37 and 45°F (3 and 7°C). You can put your pears in your cellar or in your garage. Make sure the air isn’t super humid, and watch out for pests and insects that might eat your fruit.^[12]

   • Pears are more tolerant to cold temperatures than other fruits, so you can keep them in the salad drawer of your fridge if you need to.

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   Store the pears for 2 weeks to 3 months. The timeline varies greatly depending on where you’re keeping your pears and how fast they ripen. Fruit can get ripe super quickly, so check on your pears every day to make sure they haven’t gone bad.^[13]

   • To check if a pear is ripe, press gently on the stem end. If it’s slightly soft, then it’s ready to eat.

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1. Put them into a baked good. Overripe pears work well in muffins, crumbles, coffee cake, and even bread. The overripe texture won’t matter once it’s baked, and the sweet flavor of a too ripe pear goes well in a dessert.^[14]

   • You can also use overripe pears to make fruit leather or ice pops.

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1. If there are bruises or blemishes on the skin, it might be bad. Test the pear by cutting it open and checking the center. If the flesh is brown and squishy, you probably shouldn't eat it.^[15]

   • If you can pierce the skin of the pear with your nail, it’s a good sign that the pear is overripe.

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