Well, as you no doubt already know, pears don't have one set point of being "ripe", it is a continuum from very green and hard to soft and fully ripe, of course most are better ripened off the tree.

It depends a bit on both how you like them, very hard or starting to soften, and also whether or not you want to try to store them (although this is basically just for fall/winter pears, since summer pears won't really keep too long outside of sophisticated controlled atmosphere storage).

Three things I look for -- good flavor/lost any hints of astringency or bitterness that can be found in underripe fruit; seed coats have turned completely brown/black; and, finally, when you take the pear and gently raise it up to put pressure on the stem, it pops easily off of the tree, doesn't fight to stay attached.

I can usually rely on the thumb test, push a thumb tip really hard into the top of the fruit right by the stem. If its hard as a rock its too early. Any give at all and they may be OK for picking. I next lift up and see if they come off easy and if so they are probably ready. Two weeks in the fridge then on the counter for a few days is a requirement for off-tree ripening of pears. Dennis' seed and taste tests are also very useful.

Scott

I appreciate the advice. I don't want to end up with my first harvest full of water-core or bland as cardboard. I probably won't get another chance for a harvest as I will probably sell the property.