The pears we grow require special treatment for turning them into a soft, mellow pear. For fifty years we picked 'hard pears' and turned them into sticky sweet pear preserves or a pear pie, made like an apple pie with lots of sugar.
A mature pear turns a different green. Left on the tree, it ripens from the center outward so that a soft pear on the tree has a rotten center. Picked at maturity, refrigerated for about 2 weeks and then brought to room temperature for about 5-7 days, the pear ripens and softens.
Red color usually indicates it grew in the sun, not that it is ripe.
We have a refrigerator full of pears. I marked the last containers with the date so I'll know when 2 weeks passes. Certain varieties never get ripe for eating but will make tastier preserves when properly ripened. One tree -- and I hate to admit I didn't mark which was which when we planted them -- is a good pear for eating and we are enjoying juicy, tasty pears from it.
More information on ripening pears is available at Ohio State and
Colorado State University sites.
Nobody I've talked to locally has ever heard of ripening pears. I wonder why we didn't learn about this?