Pears

About
First cultivated some 4000 years ago, pears are now grown in temperate regions worldwide, and so enthusiastically that some 5000 varieties have been developed. In the United States, the pear is almost as popular as the apple, to which it is related. Both are members of the rose family, and both are pome fruits (those with a distinct seeded core). When eaten with their skin, pears are a good source of dietary fiber, providing slightly more than an equivalent number of apples.

Varieties
Only four principal varieties and a few specialty types of pears are available in most areas of North America. Bartletts appear in summer, the others are available in fall and winter. A number of varieties are imported when their domestic counterparts are out of season. Each type has a distinct shape and color with subtle differences in flavor and texture.

Anjou: The most abundant winter pear, the Anjou, is oval shaped, somewhat stubby with smooth yellow-green skin and creamy flesh that has a slightly blander taste than the other leading varieties.

Bartlett: The leading summer pear and the most popular variety, the Bartlett accounts for 65% or more of commercial production. It is also the principal pear for canning and the only variety sold dried. Large and juicy, a ripening Bartlett turns from dark green to golden yellow, often with a rosy blush. Growers have also developed a red-skinned strain.

Bosc: A firm, almost crunchy pear, the Bosc has a long, tapering neck and rough, reddish brown skin. It holds its shape well when cooked so it is an excellent choice for baking and poaching.

Comice: This pear is generally regarded as the sweetest and the most flavorful. The Comice is favored as a dessert pear and is likely to be included in gift boxes and fruit baskets. It has a squat shape and a dull green skin that may show light blemishes and discolorations that do not affect the flavor.

SPECIALTY PEARS
Seckel: Seckel is the smallest pear variety and very sweet, which makes it ideal for snacking.

Winter Nellis: A spring pear with a squat shape, dull green skin, and firm flesh, Winter Nellis is excellent for baking.

Clapp: Clapp is a juicy, sweet pear with green-yellow blushed skin.

Forelle: Forelles are small, bell-shaped pears, with golden yellow skin and freckles that turn bright red during ripening.

Asian pears: Asian pears look like large, greenish-brown apples. They are quite crisp and have less of a pear flavor than other pears. They are in limited supply, and usually more expensive.

Availability
August through October is the height of the pear season, though one or another variety (supplemented by imports from Latin America, New Zealand, and Australia) is available year round. Bartlett pears are on the market from July through December; Anjou and Bosc pears from October through May; and Comice from October through December. Imported Bosc pears and a Bartlett-like variety called Packham are in season from March through July.

Nutrition Information:
• Good source of dietary fiber
For complete nutritional information, click here.

Additional Information
• Why Eat It - Selection - Storage - Preparation
• From Wikipedia, the free encyclopedia