Pera

Press gently beside the stem: a ripe Pera gives slightly, while a firm one needs more time. Its scent should be sweet and fruity; avoid fruit with bruised, soft patches.

Leave a firm Pera at room temperature to ripen, then refrigerate it to slow further softening. Keep it away from apples and bananas if you want it to ripen more slowly, as those fruits release ripening gas.

Peel and halve the fruit, remove the core, then simmer gently in water with sugar and a little lemon juice for about 15–25 minutes, depending on firmness. It is ready when a knife slips in easily; let it cool in the liquid for fuller flavour.

Pera works well with blue cheese, walnuts and bitter leaves such as chicory or rocket. Slice it into a salad, or serve it with cheese and cured meats on a sharing board.

Brush the cut surfaces with lemon juice, or toss the pieces briefly in water with a little lemon juice. Keep them covered and chilled until serving.

Yes: wash it under running water and eat it whole or slice it with the skin on. Peel it if the texture bothers you, or if a recipe calls for peeled fruit.

For a fresh snack or salad, use a crisp apple; in a tart or crumble, apples or firm quince can work, though quince needs longer cooking. For poaching, choose another firm pear rather than a very soft fruit.