There’s nothing like a succulent, fresh pear. Pears have a sweet, gritty taste and when fully ripe, this juicy fruit makes a tasty homemade kombucha.
Pears, like apples, contain pectin, a fiber that nourishes gut bacteria. So using pears in flavors make for super-gut-healthy-booch too! As a kid, I loved juicy pear jellybeans. To best recreate this flavor for kombucha, I chose a healthier route, as illustrated below. Enjoy my Juicy Pear Kombucha!
- Fresh Pear – juicy, ripe pear (any variety) cut into thin slices (2 tbsp)
- Clove – one dried clove stem, or ⅛ tsp dried clove
- Lemon juice – ¼ tsp
- Ginger – fresh, powdered, or crystallized (small chunk, about ½ tbsp.)
Best Pear Practices for Kombucha Eating pears can help us feel full longer. One pear contains about 6 grams of fiber; just over 20% of our daily value.
Make sure any fresh pears you use to flavor kombucha are VERY ripe. Like, I’m talking dripping with juices… when you cut it, it nearly falls apart juicy. Dry, unripe pears just don’t work well; they don’t have enough oomph to give kombucha the magical touch 🪄