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Sep 26, 2008 3:25 pm US/Eastern
Tony Tantillo: Crunchy Gold Apple Pears
NEW YORK (CBS) ―
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CBS food reporter Tony Tantillo.
CBS
What you see around me is the world's largest apple pear
farm, 1500 acres of apple pears growing the best apple pears you'll ever enjoy.
Well this week's tip is going to be on the CRUNCHY GOLD
apple pear grown in Kingsburg,
CA, Kingsburg Orchards.
Now we talked about the Hosui variety, and by the way as
you saw on the video before we got to the segment, this is the world's largest
apple pear farm. Now let's talk about the Crunchy Gold, one of the newest
varieties.
When you buy them, nice and yellow like this all the way
around, that is so important; skin free from any shriveling whatsoever.
When you bring them home, the best place to store them is
in the refrigerator.
I'm going to cut one of these pears open and I'm going to
show you what these apple pears look like; is that beautiful?
Great in salads, great out of hand, and when you make your
salad you cut 'em up before and then you put them in your salad, or just out of
hand like this. When you start enjoying these apple pears, you'll get more, and
more, and more.
Another great thing about these apple pears is they don't
oxidize so they stay white when you cut them, so when you make your salad you
cut them before and then you put them in your salad, or just out of hand like
this.
The Crunchy Gold apple pear—Kingsburg, CA,
Kingsburg Orchards—it doesn't get much better than this.
Asian Pear Slaw
with Red Fresno Chile
Serves 6
2 celery ribs cut in ¼ inch sticks
3 tablespoons lime juice freshly squeezed
2 tablespoons seasoned rice vinegar
1 teaspoon ginger root freshly grated
2 Asian Pears peeled, cored, and cut in ¼ inch sticks
1 scallion or green onion thinly sliced on a diagonal
¼ cup Cilantro leaves; chopped (optional)
1 teaspoon Red Fresno Chile finely chopped
1 teaspoon salt
½ teaspoon pepper
1.
Whisk together juice, vinegar and ginger and stir in
celery with remaining ingredients. Season with salt and pepper.
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