Pears are climacteric fruits. That’s a fancy way of saying they keep ripening after you pick them. They don’t just sit there looking pretty; they are actively plotting their own demise with a slow, internal chemical meltdown. Pop them in the fridge, and you hit the pause button on that drama.
At around 30–32°F (-1 to 0°C), a pear’s ripening slows to a crawl. A hard, unripe pear can stay good in the fridge for three to four months. That’s longer than most New Year’s resolutions. Meanwhile, a ripe one will last about a week without turning into fruit soup.
But wait—there’s a catch. You can’t just throw them in the crisper drawer like a bunch of careless penguins. They need a little finesse. And by finesse, I mean a plastic bag with holes. Yes, you read that right: ventilated plastic is the pear’s best friend.
