Bosc Pears

Bosc are an elegant variety, with distinctive characteristics that set them apart from other pears. Although produced in less volume than Bartletts or Anjous, Bosc are almost as well known. Those who are familiar with Bosc, appreciate their more firm, yet tender flesh and their sweet-spiced flavor. Those who have not tried a Bosc, would most likely be surprised... and certainly be pleased that the brown skin hides a delicious, spicy and slightly firmer flesh.

How to Identify

Bosc stand out in a crowd for many reasons. Their long curved stem, and elegant elongated neck which widens gradually to a full rounded base, creates a silhouette that is unique among pears. Bosc are also unique for their color: a warm earthy brown that appears 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.

Availibility

Bosc are a very popular variety, and although their production is not as great as for other pears, when they are in season they can be found in most grocery stores. Look for them in the produce section. During the fall and winter months, they are part of a large display of many different varieties. Bosc are harvested in late summer in the Northwest, and they are in season from mid-September through April or May.

Cooking with Bosc

Because Bosc Pears have a more firm, dense flesh than other pear varieties, they are ideal for use in cooking; baking, broiling, poaching. They retain their shape and texture better than other varieties, and their flavor is less likely to be overwhelmed by the use of spices like cinnamon, clove or nutmeg. Of course, they are also excellent for fresh eating, particularly by those who prefer a more firm texture.

Why Are Bosc More Firm?

Bosc 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.

Unique Ripening

Since the flesh density of Bosc is greater than other pears, it's important to take this into consideration when determining when Bosc pears are ripe. 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.

Ripen Bosc pears as you would any other variety: leave them at room temperature and only refrigerate after the pears have ripened. For the most effective results, place pears in a brown paper bag or fruit ripening bowl on the counter. Visit the All About Pears page for ripening details.

The History of...

Bosc Pears have an interesting, and as yet, not completely resolved history. It remains a matter on contention whether Bosc are of Belgium or French origin. What is known is that Bosc Pears were discovered sometime in the early 1800's. At that time, the European convention for naming pears was to use a two-name system, where the first name identified a characteristic of the fruit, and the second name referenced it's origin or propagator.

Bosc, however, are known in various parts of the world by several names. Buerré Bosc identifies the fruit as "buttery" and named after M. Bosc who was the director of the Paris Botanical Garden. Calabasse

Comice Pears

Comice are the sweetest and juiciest of all varieties of pears, and are a favorite in holiday gift boxes and baskets. Their flesh is very soft, and can best be described as creamy in texture, abundantly full of juice, and very sweet. For many pear lovers, Comice are the pinnacle of pears.

How to Identify

Comice appear in all sizes, but their shape is unique among varieties; having a rotund body with a very short, well-defined neck. They are most often green in color, and sometimes have a red blush covering small to large areas of the skin surface. However, some newer strains are almost entirely red in color. The succulent Comice can grow to be very large, and the jumbo sized beauties are often the ones that appear in gift boxes. Comice, however, come in all sizes and all are exceptionally juicy and sweet.

Ripening

Any area of green color on the skin of Comice may take on a slight yellow hue as the fruit ripens, however color is not the best determination for ripeness. Check Comice by applying gentle thumb pressure near the stem end, and when the fruit gives slightly, it is ready to eat. Because Comice have very fragile skins, the pears may appear to be bruised on the surface, but more often than not this does not indicate damage on the juicy interiors. Take special care in handling the fruit even before it is ripe. Bruising may not be apparent right away, but can show their signs as the fruit ripens. Like all pears, ripen Comice at room temperature in a paper bag or fruit ripening bowl. Learn more about ripening pears.

The Christmas Pear

Although pears of all types have a popular association with the winter holidays, Comice have earned special recognition as the "Christmas Pear." They are often the stars in holiday gift baskets and boxes, purchased in grocery store produce departments. Many stores feature Comice during the holiday season, but don't limit yourself of this special variety to just holidays. Comice are available now more than ever...

Where to Find

You can find Northwest Comice Pears in many grocery store produce departments for several months of the year... And Comice are no longer limited in availability to just the months leading up to the winter holiday season. Now, because of expanded demand and increased production in Oregon and Washington, Comice can be purchased from September through March. Look for Northwest Comice pears in the fresh fruit section where you buy produce.

With Cheese

The sweet buttery flesh of Comice can find no better compliment than when served with cheese, especially soft ripening cheeses like Brie, Camembert, or any of the blues. It is the extreme juiciness of Comice, which coincidentally makes them a poor choice for any process requiring cooking, that earns them such high accolades for eating freshly sliced. Ripen a Comice pear, section it and serve with your favorite cheese. Comice aficionados know this combination well... others have yet to realize what they've been missing!

History of Comice

Known properly as Doyenné Du Comice, this French variety of pear was first propagated near Angers in the mid-1800's. The first red sports were discovered in the 1900's near Medford, Oregon. A "sport" is a naturally occurring transformation that develops occasionally on fruit trees. Often they are unnoticed, and even when discovered, the resulting fruit is not always commercially viable. The first red sport of Comice, discovered in 1960, presented a somewhat striped pattern. A full-red sport was discovered about 10 year's later, also in the Medford area.

Bosc is another name, and references the fruit as "gourd-shaped". Then there is the name Buerré d'Appremont, where the variety is named for a French town.

Some believe that Buerré Bosc was first raised from a seed about 1807 in Belgium by Mr. M. Bosc. Others contend that Buerré d'Appremont were discovered about 1830 as a very old seedling tree in the city of Appremont, France.

Today, Bosc are also called Kaiser Alexander in some countries.

Here in the United States, the history of Bosc Pears is more certain. The first scions of the variety were introduced in 1832 or 1833, and those trees first bore fruit in 1836. The first introductions were made in the eastern U.S., on large estate orchards and later commercial orchards. Now, Bosc are grown largely in the Northwest, as the trees were found to thrive in the soil and climate of Oregon and Washington states.

Forelle Pears

For what they lack in size, Forelle pears make up in sweet flavor and beautiful appearance. Known as a great "snacking" pear, Forelles are as wonderful to eat as they are beautiful to see on display. Learn more about the colorful Forelle pear below.

Availability

Forelles are perhaps one of the best kept secrets of pear-lovers. Their production is among the most limited of all commercially grown pears in the Northwest. However, that is no reflection upon the demand for Forelles by those who are familiar with the variety. They are available only from October through late winter, so don't pass an opportunity to buy these bite-size delights whenever you find them displayed on produce counters where you shop.

Ripening

Forelles are one of the few varieties of winter pears that do change color as they ripen. An attractive red freckling, called "lenticles," remains brilliantly visible while an underlying green skin turns bright yellow as they ripen.

Like all pears, Forelles ripen at room temperature. For best results, place them in a closed paper bag or fruit ripening bowl. The length of time necessary to ripen Forelles depends on how ripe the fruit is when purchased. It may take several days before Forelles begin signaling ripeness. However, the wait is rewarded with a beautiful transition in the fruit's appearance, and a delicious, sweet flavor with a slightly crisp texture.

Identifying

Forelles are one of the smallest varieties of pears, a little larger than Seckels. Their symmetrical body, often bell-shaped, begins with a small round base that tapers evenly to a short neck. Their stem is usually longer and more narrow than a Seckel. Their most unique characteristic, however, are the red lenticles, or freckles, that set this variety apart.

The Unique Beauty of Forelles

Forelles are one of the most colorful pears. Their red lenticles appear in bright contrast to their brilliant yellow skin when ripe. A bowl full of ripening Forelles provides a beautiful and edible centerpiece, particularly during the holidays and other special occasions.

Great For Snacks

Because of their small size, Forelles are usually not the best choice for most recipes; the exception being those developed specifically to showcase the Forelle's unique characteristics. It is their small size, however, that make Forelles a good choice as snacking pears. They are very sweet, with a flesh that is slightly more firm than most other pears. Their size and naturally sweet flavor make Forelles a winner in lunch bags and boxes, particularly among children.

History

Forelles are a very old variety, and are thought to have originated sometime in the 1600's in northern Saxony, Germany. The name Forelle translates to mean "trout" in the German language. It is believed that the variety earned this name because of the similarity between the pear's brilliant red lenticles and the colors of a Rainbow trout.

Forelles were introduced to the United States by German immigrants in the 1800's, and they are now produced in the Northwestern states of Oregon and Washington.

Green Anjou Pears

Anjou pears are the most abundant pear variety in the United States. In fact, you'll find Green Anjous available in most produce departments in the U.S. almost year round, and they're gaining popularity in several other countries as well.

Identifying

Anjous are recognizable for their egg-shaped appearance: having a larger spherical lower portion that begins a gradual taper above the mid-point to a smaller rounded top. They are commonly referred to simply as "Anjou" (as opposed to their Red Anjou counterparts), or sometimes called d' Anjou, and very infrequently referred to as Beurré d' Anjou.

Availibility: September/October – May/June

USA Anjous are harvested from orchards in Oregon and Washington, and arrive in produce departments usually around late September to early October. They are often the most widely available variety through May or June. Look for them in produce departments where you shop, usually on counter-top displays near apples, citrus, and other fresh fruits.

Ripening - No Change in Color

The most important fact to understand about Anjou pears is that they do not change color as they ripen. Unlike Bartletts, another familiar green pear variety that does change to yellow during ripening, Green Anjous will remain green even when fully ripe.

Ripen Anjous at room temperature. For best results, place them in a closed brown paper bag on the counter, or put them in a fruit bowl. Depending on their level of ripeness when purchased, Anjou pears may take between 3 and 5 days to become fully ripe. Once ripe, you can hold them for several days in the refrigerator, where the ripening process will be slowed.

Check for ripeness often by pressing gently with the thumb near the stem end of the pear. When it gives slightly, the pear is ripe. Because pears ripen from the inside out, don't wait for the round middle section to become soft. By then, the inside will be over-ripe.

Picked Mature, pears are best when ripened off the tree. When left to ripen on the tree, they become gritty, or mealy, and lose their flavor. Pears are also a delicate fruit, particularly when ripe, and would bruise easily if shipped in a ripe condition. This explains why mature pears are available to purchase before they are fully ripe.

Uses for Green Anjou

Anjous are very sweet and juicy when ripe, and are best when sliced fresh in salads or eaten as a out-of-hand snack. They are also a good baking, poaching or roasting pear when used before they reach maximum ripeness. Consider the many Anjou recipes available in the Pear Pages.

History

Anjou pears are thought to have originated in France, in the vicinity of Angers. The variety was introduced to England early in the 19th century. Called Beurré d' Anjou, they were introduced to America in about 1842. The name has been shortened simply to "Anjou", and is usually pronounced to rhyme with "banjo," though it is still properly listed by its original French name.

Red Anjou Pears

Red Anjou pears are much like their Green Anjou counterparts in all respects other than color. Their shape, flavor and texture are virtually identical. It's their deep, rich, maroon color that sets this variety apart, particularly as a showy pear among pears in a fruit bowl or basket.

Availability

The popularity of Red Anjous in North America, as well as in many overseas countries, has brought a great deal of attention for this variety. Production of Red Anjou pears in the Northwest has been on the increase, and they can now be found on grocery produce counters from late September or early October through the spring months.

Ripening

Red Anjous show little to no change in color as they ripen, which is another characteristic shared with their Green Anjou counterparts. 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.

Red Anjous, like all pears, ripen when held at room temperature. For best results, place them in a closed paper bag or fruit ripening bowl. Depending on their level of ripeness when purchased, it may take several days before they are ready to eat. The results, however, are well worth the wait. Red Anjous develop a mild, sweet flavor with very smooth texture and abundant juices when ripe.

I.D. A Red Anjou

With a silhouette identical to Green Anjous, Red Anjous are just as easy to identify by their shape. Although there are other red varieties of pears available, such as Red Bartlett, Red Anjous are recognizable for their near egg-shaped appearance; having a large spherical lower potion that begins a gradual and even taper above the mid-point to a smaller, rounded top. The color of Red Anjous varies from pear to pear, however they are generally dark, maroon red in color.

Beautiful Red Displays

Although they share most characteristics with Green Anjous, Red Anjous do possess one very distinctive appeal - their color. Displayed in a fruit bowl or basket on a counter or as a table centerpiece, their color sets a brilliant tone. Consider a full display of Red Anjous for Valentines Day. During the winter holidays, combine Red and Green Anjous to create a display with the appropriate colors of the season.

Cooking with Red Anjous

Because their red color is only skin deep, you'll notice no difference in cooking with Red Anjous than using Green Anjous if the recipe calls for peeling the pears. However, in a recipe calling for fresh pears (if leaving the skin on) the red color can add striking contrast and plate appeal. Consider a garden green salad tossed with slices of Red Anjou pears!

History of Red Anjous

Red Anjous originated as naturally occurring bud sports found on Green Anjou trees. "Bud sports" are transformations that occur on trees, and they are most often unnoticed. Even when they are discovered, they usually don't lead to any new commercially viable fruit. Red Anjous, however, are an exception. Actually, they are an exception that occurred twice, as the first red sport of Anjou was discovered in the early 1950's near Medford, Oregon, and a second red sport was discovered in the late 1970's in Parkdale, Oregon.

Red Bartlett Pears

In nearly all respects, Red Bartlett Pears are virtually the same as their Yellow Bartlett counterparts, except of course in color. Northwest Red Bartletts add a beautiful contrast of color in fruit baskets and bowls, while providing the same familiar flavors and smooth textures of Northwest Yellow Bartletts. Familiarize yourself with Northwest Red Bartletts here, then look for them in the produce departments of grocery stores where you shop!

Identifying

For many, the Bartlett pear carries a true pyriform "pear shape;" a rounded bell on the bottom half of the fruit, then a definitive shoulder with a smaller neck or stem end. Bartletts are also extremely aromatic pears, and have that definitive "pear flavor." Just as Yellow Bartletts change color while ripening, so do Red Bartletts; changing from a dark red often with light vertical striping to become a bright red. Aside from color, there are no other differences between the two types of Bartlett pears. Consider Red Bartletts for an attractive fruit basket or bowl display. Together, Red & Green Northwest Bartletts make a striking counter or table-top centerpiece.

A Season Worth the Wait

The First Choice for those waiting for the new pear season to begin, Northwest Bartletts are harvested in late August to early September and usually remain available through the end of the year. Harvesting methods and modern packing facilities in the Northwest ensure a quality selection when fruit arrives in grocery produce departments.

Northwest Bartletts are harvested when fully mature, but before they become ripe. Pears are a unique fruit, in that if allowed to ripen on-tree, natural deposits of lignin and cellulose will develop in the flesh, causing a "gritty" texture. Because Northwest Pears are harvested and then allowed to ripen, you can expect a smoother texture with sweeter flavor. If you love the taste of fresh Bartlett pears, try a Northwest Bartlett. You'll be pleased!

Canning

Bartletts are known for canning, and you'll find several suggestions for putting up Bartletts in the recipes listed on this page. The bright red color of Red Bartletts is only skin deep though, so it will make no difference in preserving recipes whether you use Yellow or Red Bartletts because you will peel them. Both Yellow and Red Bartletts have a definitive flavor and sweetness, making them the best all-around choice for processing. Their flesh is more dense, allowing them to hold shape during processing.

Great Ideas

Red Bartletts offer the same great flavors as Yellow Bartletts, but their color simply adds to their plate appeal! Consider sliced Red Bartletts to liven up green salads or other fresh prepared foods. Always remember that any recipe calling for apples can be made using fresh pears. Visit the Recipe Files.

History

The Red Bartlett, known also as 'Max Red', was first discovered as a bud sport on a regular Bartlett tree near Zillah, Washington in 1938. A "bud sport" is a naturally occurring transformation that develops occasionally on fruit trees. Often they are unnoticed, and even when discovered, the resulting fruit is not always commercially viable.

Aside from Max Red, 'Sensation' is another Red Bartlett cultivar that appeared in 1940 in Australia. Since then, the two strains have been used to propagate many other red pear varieties, and now there are several types of red pears in production in the Northwest.

Seckel Pears

In the case of the diminutive Seckel, this could not be more truthful. The smallest of all commercially grown pears, Seckels are also the sweetest. So sweet in fact, that the near bite-size morsels are sometimes called "sugar pears."

Identify

Seckels are tiny pears, with a chubby, round body, small neck, and short stem. Their skin is usually green, but frequently exhibits a dark maroon blush that sometimes covers the entire surface of the pear.

Don't Overlook Seckels

Because of their small size, Seckels can easily be overshadowed by the larger varieties. However, it's their size which makes them a perfect choice for certain uses:

Snack-sized Seckels added to lunch boxes or bags are appreciated, particularly by children who love their extremely sweet flavor.

Seckels are small enough to be canned whole. Jars of "baby-pear" Seckels are charming as gifts.

As a plate garnish, a small half Seckel pear is attractive.

History

Seckels are believed by many to be the only truly American variety of pear in commercial production. Unlike other varieties developed in the U.S. from a cross or bud sport of other European cultivars, Seckels are thought to have originated as a wild seedling near Philadelphia. They were discovered in the early 1800's. This may or may not be true, however. It is possible that German imigrants travelling westward through the area dropped fruit or left seeds behind.

Yellow Bartlett Pears

When you say "Pear" most people picture a Yellow Bartlett. Perhaps because they are a common variety found often in backyards and home mini-orchards, their appearance is more familiar to many. Learn more about fresh Northwest Bartletts, and find out how modern growing techniques in the Northwest produce fruit with maximum sweetness while maintaining smooth texture!

Identifying

For many, the Bartlett carries a true pyriform "pear shape," a rounded bell on the bottom half of the fruit, then a definitive shoulder with a smaller neck or stem end. Bartletts are also extremely aromatic pears, and have that definitive "pear flavor." Often, the Bartletts found in grocery stores are green (changing to yellow as they ripen). Red Bartletts are another variety to choose from however, and they are usually located on produce counters right next to the Yellow Bartletts. Aside from color, there are virtually no differences between the two Bartlett pears. Always consider Red Bartletts as a second color alternative for displays in fruit baskets and bowls. Together, Red & Green Northwest Bartletts make a striking counter or table-top centerpiece.

A Season Worth the Wait

The First Choice for those waiting for the new pear season to begin, Northwest Bartletts are harvested in late August to early September and usually remain available through the end of the year. Harvesting methods and modern packing facilities in the Northwest ensure high quality when fruit arrives in grocery produce departments.

NW Bartletts are harvested when fully mature, but before they become ripe. Pears are a unique fruit, in that if allowed to ripen on-tree, natural deposits of lignin and cellulose will develop in the flesh, causing a "gritty" texture. Because Northwest Pears are harvested and then allowed to ripen, you can expect a smoother texture with sweeter flavor. If you love the taste of fresh Bartlett pears try a Northwest Bartlett. You'll be pleased!

Canning

Bartletts are traditionally known as the canning pear, and you'll find several suggestions for putting up Bartletts in the recipes listed on this page. Because Bartletts have a definitive flavor and sweetness, they are a good all-around choice for many forms of processing. Consider them in preserves, syrups, chutneys, and more. They also make excellent dried pears.

Great Ideas

Bartletts are more than just a canning pear, and besides eating them fresh, you can also enjoy their wonderful flavors and smooth texture in a range of cooked and fresh prepared dishes. Try a sliced Bartlett atop a garden green salad with your favorite dressing. Or, simply serve freshly sliced Bartlett wedges with cheese for an appetizing snack. Always remember that any recipe calling for apples can be made using fresh pears... and NW Bartlett pears are an excellent choice! Visit the Recipe Files.

History

Bartlett or Williams?

The Bartlett Pear we know today in North America, is the same variety that is called the "Williams" in many other parts of the world. Discovered originally in 1765 by a schoolmaster in England named Mr. Stair, the Bartlett was first referred to as Stair's Pear. A nurseryman named Williams later acquired the variety, and after introducing it to the rest of England, the pear became known as the Williams Pear. It's full name, however, is Williams' Bon Chretien, which translates to "Williams' good Christian."

About 1799, Mr. James Carter imported several Williams trees to the United States, and they were planted on the grounds of Thomas Brewer in Roxbury, Massachusetts. Later, Enoch Bartlett of Dorchester, Massachusetts acquired the Brewer estate. Not knowing the identity of the trees, Bartlett propagated and introduced the variety to the United States under his own name. It was not until 1828, when new trees arrived from Europe, that it was realized that Bartlett and Williams pears were one and the same. By then it was too late... the variety had become widely popular in the U.S. under it's adopted name... the Bartlett.