The glossy red wax seal covering the tip of the French Passe Crassane pear is not for branding or decoration but to slow down the evaporation of water from the fruit and thus control ripening. Originating from Rouen in northern France the Passe Crassane is cultivated across The South, Loire Valley and the Alps and is in season from December to May. With a marbled yellow skin, slightly tart and very juicy flesh this fruit doesn’t ripen on the tree but by a prolonged period of winter storage and hence the use of the ancient tradition of sealing the peduncle with wax, patiently coaxing from hard and grainy to silken ripe. A juicy treat that compliments cheese or core & finely slice for a fruity addition to salads, grate into Bircher muesli or simply enjoy ‘au natural’.