I always see pears in the grocery store, so lonely next to the apples that are sell like hotcakes! Pears are always underripe, and I actually welcome that for this recipe. The "green" taste of pears reinforces the savory aspect of this fruit-based slaw. A weeknight chicken recipe becomes more exciting with some of this slaw parked next to it. I like to serve it chilled, but you can also serve at room temperature. You can also use a mix of pears, as long as they are firm and not overly sweet. I like Anjou the most for flavor.