RIPE 'N READY TIMES
Summer 2023
Congrats to our 2023
CAN-DO Challenge Winners!

Thanks to everyone who entered our sixth CAN-DO Challenge, and congrats to this year’s winners. Watch for these recipes and photos in our Fall newsletter. In the meantime, check out the winners from previous contests.

1st Place:
Spiced Pear Sharlotka
Callie Gavorek, Chartwells K-12 Great Lakes Region
Detroit, MI


2nd Place:
Pear Marinated Korean Bulgogi
with Pear & Cucumber Kimchi
Camille Korenek, Kansas State University
Manhattan, KS


3rd Place:
Chilean Pumpkin & Pear Empanadas
Andrew Francisco, Western Michigan University
Kalamazoo, MI
Meet Shawn Phelps
Pacific Northwest Pear Grower, Zillah, WA

When and where did you get started in the pear business?

After serving in the Marine Corp, I came back to Washington’s Yakima Valley and worked for growers in the area until 1996 when I leased my first orchard. I started with 26 acres of pear trees and 4 acres of apple trees. Today I own 70 acres of pear trees (84% Bartlett and 15% D’Anjou) and 80 acres of apple and cherry trees.

What factors go into pruning pear orchards?

The age of the tree is a factor when pruning. Our orchards are laid out in blocks, based on when they are planted. For example, fruit from younger Bartlett pear trees is typically sold for the fresh market and requires more detailed attention than older trees that we harvest for canning. Having a plan in place about which blocks are going to be sold for the fresh or canned market allows the growers to prune accordingly.

A grower prunes older trees for higher yield by leaving more fruiting branches and younger trees are pruned for larger more consistent fruit size. The fruit from older Bartlett trees typically goes to the canners and they want tonnage. Over time, the older trees lose the ability to produce the larger pear size that’s ideal for the fresh pack. That said, Bartlett pear trees are a steady fruit to grow, which is why the saying “we grow pears for our heirs” is so true. Bartlett trees can stay in production for 50 to 75 years.
Blended to Perfection!
Celebrate National Smoothie Day June 21

Canned Bartlett pears are an easy way to add body and flavor to your smoothies. To streamline production for high-volume settings, all you need
is a commercial immersion blender and a food-grade bucket with a spigot. Add fruit, yogurt, and other ingredients and blend until smooth. Dispense using the spigot. Food grade buckets come in different sizes. If your bucket does not have a spigot use a ladle or pitcher to portion for service. When serving an 8-ounce smoothie with 1⁄2 cup fruit and 4 ounces of yogurt, a 6-gallon bucket will hold 96 8-ounce servings.
What’s in a Can of Pears?

Pears…and the poaching liquid, either juice or extra light syrup. Did you know that extra light syrup has the same amount of sugar as juice? Pears packed in their own juice are not as easy to find in No. 10 cans because it is harder to source juice that’s produced in the U.S.

A No. 10 can of pears has about five cups of drained liquid that adds subtle pear flavor and sweetness to baked goods and desserts, bread dough, dressings, dressings and sauces, condiments, soups, and beverages. You can also freeze the juice for later use!
Easy Ideas for Summer Menus

Peruse our collection of recipes for summer menu and holiday specials.
Ripe and ready to use, canned Bartlett pears add flavor and texture for dine-in,
to-go, and catering menus.