Pears have been cultivated across the globe for thousands of years, from China to Europe, for their sweet, juicy flesh.

It can be tricky to know when they’re ready to eat. You can test for ripeness by giving the stem side tip a gentle pinch. If it has no give, leave the pear on the counter and test later. If there’s a little give, enjoy it now.

Pear juice is often used on its own, but it can also be fermented into ciders or used in spirits. The juice can also be used as the base for jelly-based treats with the addition of gelatin or agar-agar.

They can be poached in a simple, sweetened and spiced syrup for a warm winter dessert. Poaching liquids range from fruit juice to wine infused with warming spices like cinnamon, cardamom and clove. Serve them warm with a bit of ice cream.

Swap out apples for pears in your favorite baking recipes — crumbles, tarts and cakes.

Raw pears are a great addition to a fall salad — their softer texture and juicy flesh is sometimes more appealing than a crunchy apple. Their sweetness, combined with spicy or bitter greens, nuts, seeds and some funky cheese, will all balance out.

Up your grilled cheese game by adding a pear. They’re especially good with a melted brie or your favorite sharp cheese.

Firm pears, even when ripe, can be grilled and sautéed, while softer varieties can be cooked down into pear butter or sauce, warm compotes and/or conserves.

They make an excellent seasonal addition to smoothies and juices; add them to a green smoothie or pair them with beets and a bit of fresh ginger. They offer different notes from standard recipes that use apples.

Enjoy them raw and out of hand or slice them onto a cheeseboard for a fall snack by the firepit or on the couch.