Juicy, tender pears are ripe and ready for all your favorite fall recipes. At about 100 calories, a pear is a delicious source of fiber (fills you up and keeps you full longer) and vitamin C (repairs body tissue).
Pears are one of the few fruits that do not ripen on the tree. Press gently near the stem end; when a pear gives slightly, it is ready to eat. Most pears, except Bartletts, show little change in color as they ripen. Refrigerate ripe pears up to five days. Let us help you find the best pear varieties for fresh eating and autumn baking.
Bosc (pronounced BAHsk) pears have warm light-brown skin with russeting (netting). They have an elegant shape with a long neck. Their firm flesh and honey- sweet flavor make them perfect for baking and poaching.
Bartlett pears have a traditional shape and classic flavor. They make up about 75 percent of pear production. Bartletts can have green or red skins which turn golden yellow or bright red as they ripen. Known as the canning pears, Bartletts are ideal for chutneys, preserves, and eating fresh.
Anjou (pronounced ON-ju) pears have a signature egg shape and are either green or red, with a hint of lemon-lime flavor. They are all-purpose pears; their dense flesh works well for baking, grilling, or poaching.
Asian pears are each shaped similar to an apple. They vary in color from brownish green to golden yellow. Known for their long-lasting crunchy texture and semisweet white flesh, they are best fresh in salads and slaws.