how many grams in a teaspoon of pears?

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things people ask

• When would a recipe call for a teaspoon of pear?
  Plating-driven contexts, mostly. A teaspoon of pear brunoise lands on top of a Roquefort canapé, gets stirred into a single-serving cheese sauce, or finishes a duck rillette as a fresh counterpoint. It's also the working amount for pear-infused syrups and bitters where you want a hint of fruit without volume.
• How fine should the dice be for teaspoon measurements?
  About 2-3 mm cubes. Anything larger and a single piece fills the spoon, leaving you measuring air rather than fruit. Use a ripe but firm pear — Anjou holds its edge under a sharp knife better than overripe Bartlett, which smears. Keep the cut pear in lemon water if you're prepping ahead, since 3.4 g of brown pear reads more visibly on a white plate than 100 g would.
• Is a teaspoon of pear puree useful in dressings?
  It's enough to shift a small batch of vinaigrette. A teaspoon of pear puree (about 5 g) whisked into 2-3 tablespoons of dressing rounds out the acid and adds a faint floral note that pairs well with walnut oil or sherry vinegar. Beyond a teaspoon per few tablespoons of dressing, the pear starts to dominate and the vinaigrette breaks more easily.

related conversions

• Pears: cups to grams
• Pears: tablespoons to grams
• Pears guide