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A Guide to Pears
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VARIETY |
CHARACTERISTICS |
SERVING |
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Anjou |
Sweet and succulent with a dense flesh and firm, smooth texture. No significant flavor or texture difference between green and red varieties. |
Excellent for eating out of hand or for cooking.
Available September to May.
Red Anjou available through July. |
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Bartlett |
Sweet, juicy, and aromatic flesh. Turns from bright green to golden yellow as it ripens. Red Bartlett turns a beautiful bright red as it ripens. |
Perfect for eating out of hand, adding
to salads and desserts, or for canning.
Available August to January/February. |
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Bosc |
Firm, yet tender flesh with a crunchy texture. Spicier, sweet-tart flavor with a heady pear aroma. |
Great for snacking. Also hold their shape when grilled, baked, poached, or roasted.
Available September to April. |
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Comice |
Sweetest and juiciest of all pear varieties. Fruity aroma with a soft flesh. |
Excellent for dessert. Also pairs well with cheese.
Available September to March. |
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Concorde |
Crisp, dense flesh with juicy, vanilla-sweet flavor and firm texture. |
Enjoy out of hand or use for cooking.
Available September to February. |
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Forelle |
Super-sweet and slightly spicy flavor with denser flesh than most pears. Crisp texture. |
Ideal for eating out of hand or adding to salads. Not well suited for cooking.
Available October to March. |
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Seckel |
Smallest of common pear varieties. Very firm texture with a crunchy flesh and sweet, rich flavor. |
Great for snacking or pickling.
Available September to February. |
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Starkrimson |
Smooth and juicy flesh with
a subtle floral aroma. Sweet, light flavor. |
Perfect for eating out of hand or adding to salads.
Available August to January. |
| RIPENESS TEST |
To check for ripeness, gently press your thumb on the neck of the pear. The softer the neck, the riper the pear. |
SOURCE: Lunds and Byerly's Culinary Experts - Real Food Magazine - Fall 2011 |
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