Pears

PearsHomer referred to pears as "a gift of the gods" - 8th century B.C. Many varieties of pears were developed by the Romans, who shared their cultivated beauties with Europe, and hundreds of varieties have been developed since the the fascination with this flavorful fruit began.

Domestically Grown Pears:

The Bartlett pear was developed in the 17th century by John Stair in England. Mr. Stair sold some of his pear cuttings to a horticulturist named Williams, who continued developing the Stair variety and renamed it Williams. After the Williams pear's seedlings crossed the Atlantic, a nurseryperson named Enoch Bartlett of Massachusetts renamed this traveling fruit Bartlett, which is the name it continues to be known as in the US today. Note: the Williams pear continues under the name it was given over 400 years ago in other parts of the world. This Bartlett is called the yellow Bartlett as the skin turns very yellow when ripe and ready to eat - available August through December. The red Bartlett pear is firm, has a brilliant red skin and is very juicy and sweet when ripe, although somewhat smaller than its counterpart the yellow Bartlett - available August through December.

America's favorite pear finally made it to the West Coast where it is grown in large volume in California, Washington, Oregon and Colorado - the Bartlett is a bell-shaped, summer pear that turns yellow when ripe. The flesh is sweet, smooth, juicy and has a great aroma. Excellent for canning eating fresh, for desserts and fresh salads. (August through December)

The Bosc pear may have originated in Belgium or France, where it was discovered around the 1800's - a time when the European method of naming pears involved two names - first name for characteristic, second for origin. The Bosc is known throughout the world by many names - Buerre Bosc (buttery); Calabasse Bosc (gourd-shaped); Buerre d'Appremont (a French town). It is believed by some that the Buerre Bosc grew from seed in 1807 in Belgium by M. Bosc, while others maintain that the Buerre d'Appremont was discovered in 1830 in Appremont, France from an extremely old seedling tree. The Bosc is call the Kaiser Alexander in some countries, however, the origin of this beautiful fruit is unresolved.

The history of the Bosc pear in the US is more certain - introduced between 1832-1833, and fruit from these trees was harvested in 1836 in the Eastern US. The pear trees flourish in the soil and climate of Oregon and Washington where most of the domestic fruit is now grown. The Bosc pear is a long-necked, graceful pear with a russet skin. The Bosc pear is great for baking and poaching, and has a butterly flesh. Outstanding eaten fresh, the natural fruit sugar of the Bosc is quite unique. (August through April)

Pears rank second in the US to the apple, and are prized for their soft texture - a result of the starch converting to sugar after being harvested. Pears, unlike most fruit, ripen off the trees! There are more than 3000 known varieties of pears available today, and in addition to the Western states where most of the commercial production is, New York, Pennsylvania and Michigan also market fresh pears.

Other varieties include:
  • D'Anjou - Green: A green, firm pear that is best consumed slightly under-ripe. This large pear with rather thin skin is excellent baked, poached, included in salads and eaten fresh - when ripe the skin is mostly yellow and the fruit is sweet with a mild pear flavor. (October through June)
  • D'Anjou - Red: The description is very much like the green D'Anjou, except for the skin that does not change much in color from harvest to ripening - a dark, vibrant red color. (October through May)
  • Comice - Green or Red: A round pear with similar flavor and texture as the Bartlett varieties, although to some this is the most fabulous pear in production today! Excellent in fresh salads - fruit or vegetable, for the more elegant of desserts, or eat fresh with a mild, soft or hard cheese. (August through March)
  • Forelle: A small pear with a cream color and beautiful blush when ripe, the Forelle stands alone in terms of outstanding flavor and texture. This is perhaps the best pear for poaching, and is fabulous fresh. The forelle is some-what smaller than the seckel, and is considered one of the most beautiful pears available. (September through February) Note: a very good pear for storing after harvest.
  • Seckel: A very small pear with great sugar - sometimes call "sugar pears" because they are so sweet when ripe. Include in a lunch box - excellent eaten fresh, and use as a garnish. (August through February)
  • Red Blush, Red Sensation, Red Gold, Diva, Golden Delicious, Alexander Lucas, Winter Nellis, Starkrimson, Abate Fetel, Asian Pears - many varieties, Packhams, Concorde, Luscious. There are many other varieties of pears that grow in many areas of the US from heirloom trees.

Pears are a nutritious food and do not contain cholesterol, sodium or saturated fat. They contain the sweetest of sugars - levulose, and fructose, and dietary fiber in the form of pectin. Pears are an excellent source of potassium and Vitamin c.

Add sliced pears to a fresh green or fruit salad, or enjoy with your favorite cheese. Pears are a great substitute for apples.