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18 Oct - 31 Oct
Although apples and pears are available to eat all year, they are autumn specialties, their scent rolling off farmers' market carts and inspiring pie bakers and cider makers to delicious heights.
Different Types of Apple & Pear
How to select apple & pear
Pick up the apple and gently press a small area of the fruit’s skin. It should be firm to the touch. Avoid apples that are noticeably soft, discolored, or indent easily after you press the skin.
As you check firmness, turn the apple completely in your hand to visually check for quality. Apples with bruising or obvious signs of decay aren't going to provide the best eating experience and should be avoided.
A fresh, high-quality apple should have a pleasant aroma.
A firm pear with juicy and crisp flesh. When the pear becomes soft, it indicates that is ripe enough with higher sweetness.
Light bruising commonly occurs during production. These marks are purely cosmetic, though, adding that they don‘t normally affect the pear’s interior. Avoid any pears with large dark or mushy spots and tears in the flesh. Those are the common indicators of a bad pear, and they mean that the fruit will decay faster than normal.
Baked Sanma with Honey and Apple Purée
Pear & Spinach Salad
Apple & Pear Salad with Fresh Dill & Mustard Seed Sauce
A family tradition for 4 generations since 1928 from Louis Mouneyrac in marketing apples and pears from Limousin at the former Halles de Paris. They rely on the true apple-growing professionals to achieve high quality, promote their region & respect best farming practices.
Company is FeL-certified & in process of joining the FeL Partnership. Mouneyrac Frères selects who operate best practices in terms of certification and international references (eco-responsible orchards, Globalgap, etc.) and compliance with food safety standards.
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