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With their yellow cheeks and bright crimson blush, Corella pears are an unmistakable beauty in the fruit bowl.

 

Named after the chirpy, colourful Corella parrot, these sweet delicacies were first grown in the Barossa Valley by German settlers.   More petite than other pear varieties, Corellas are loved for their sweet, crisp flavour and alluring skin. Try combining firm Corella pears with rocket leaves, prosciutto, shaved parmesan and a splash of balsamic vinegar for a colourful autumn salad.

Corella pears are in store from now until the end of October. Their season started slightly later than usual this year due to unusually cool weather and wet conditions in pear growing areas. These conditions have also resulted in this year’s Corellas being slightly larger in size; with their red blush also brighter than usual.

 

· To check if a pear is ripe, simply check the neck. When ready to eat, the flesh around the neck will give when pressed gently.

· Pears soften best naturally in the fruit bowl.

· To speed the ripening process, place Corellas in a brown paper bag with a banana – the natural gases the banana emits will hasten the ripening of the pear.

· When Corella pears are ripe, store in the fridge to keep them fresh.

· If pears become extra soft, simply pop them into a soup or smoothie for added richness.