It is a pleasant experience tasting a fresh ripe pear. The distinct shape of a pear or the pyriform "pear shape," is a rounded bell shape on the bottom half of the fruit, then a definitive shoulder with a smaller neck on the stem end. Here are some of the varieties found in Washington State.

Bartlett pears are the most popular pear in the United States with its handsome green color and large, shapely appearance. It ripens to a bright yellow and is used for fresh eating, canning and cooking. It is sweet and juicy for true dessert quality. Bartlett pears are also extremely aromatic pears. Bartlett pears found in grocery stores are green (changing to yellow as they ripen). Bartlett pears are traditionally known as the canning pear. Originally they were introduced in 1765, however they were introduced to America in about 1842.

Red Bartlett pears are another variety to choose from however, and they are usually located on produce counters right next to the Green/Yellow Bartlett pears. Aside from color, there are virtually no differences between the two Bartlett pears. Introduced in Zillah, Washington in 1938. Bartlett pears are great in preserves, syrups and chutneys. They also make excellent dried pears



d'Anjous pears also known as the Green d'Anjous pears are the most abundant pear variety in the United States. The “d'” in the name is silent. In fact, you'll find Green d'Anjous available in most produce departments in the U.S. almost year round, and they're gaining popularity in several other countries as well. Green d'Anjous will remain green even when fully ripe. The most important fact to understand about d'Anjou pears is that they do not change color as they ripen (Green or Red). The best indication of ripeness for any pear is the thumb test: gentle thumb pressure near the stem will yield slightly when the pear is ripe. Once ripe, you can hold them for several days in the refrigerator, where the ripening process will be slowed. Introduced in 1842 d'Anjous have a mild, sweet flavor with very smooth texture skin.

Red d'Anjous pears are another variety to choose from however, and they are usually located on produce counters right next to the Green d'Anjous pears. Aside from color, there are virtually no differences between the two d'Anjous pears. Introduced in the 1950's. Red d'Anjous are a deep, rich maroon color. The Red d'Anjous color does not change as they ripen.



Bosc pears are an elegant variety, with distinctive characteristics that set them apart from other pears. Those who are familiar with Bosc, appreciate their more firm, yet tender flesh and their sweet-spiced flavor. Bosc has an elongated shape. Those who have not tried a Bosc, would most likely be surprised, and certainly be pleased that the greenish-brown skin hides a delicious, spicy and slightly firmer flesh. Bosc are ideal for use in cooking; baking, broiling, poaching. Bosc pears are greenish-brown in color with russeting over the surface of the skin.
Russeting is a natural appearance for Bosc. The russeting may cover the entire surface of the pear, or it may just be seen over a small portion of the skin. In either case, the quality of the fruit is not effected. Bosc pears become sweeter, and more flavorful earlier in the ripening process than other varieties. As a result, the full flavors and juiciness of Bosc can be enjoyed before their flesh has fully softened.
The thumb test; gentle thumb pressure near the stem end, is still the best method for checking Bosc for ripeness, but keep in mind that Bosc will "give" less than other pears when they are ready. Sometimes, Bosc will also show a slight color change as they ripen, perhaps a green hue under the russeted skin will turn more yellow. However, color change is not as reliable as the Thumb Test. Introduced in the United States in the 1830's.

Concorde pears are another variety to choose from however they are not as readily available in the United States. They have an elongated shape like the Bosc. The Concorde pear is well known for it's abundant juice and sweetness. Concorde pears have a beautiful shape and crisp texture with less russeting. If your preference is for a slightly more crisp texture, Concorde pears can be eaten almost immediately upon purchase. As Concorde pears ripen they become more golden, slightly softer and mellower in flavor. The more dense flesh of Concorde's make them ideal as a cooking pear, holding shape and flavor in baking, poaching or in jams and preserves.
A completely unique quality of this remarkable pear is that it is very slow to oxidize, or turn brown, as do nearly all other pear varieties. This feature alone provides an excellent pear for fresh salads or fruit compotes and deserts.

Bosc Golden Russet pears are another variety to choose from however, and they are usually located on produce counters right next to the Bosc pears. They are more of a golden-brown color, however they are virtually no differences between the two Bosc pears. Introduced in the 1830's.