Himalayan Pear

These are not the hard green nakh you find in a mandi crate. They are high-hill Bartlett pears — the European type grown in Himachal and Uttarakhand orchards at the same altitudes as our apples.

They leave the tree firm and green-gold. That is correct. Pears finish ripening after harvest. Leave them on the counter; when the neck yields to a light press, they turn buttery, floral, and dripping. Eat them then, not before.

Hand-picked from the same farmer network behind our apples and plums. No wax. Packed to travel.