Shop products for Pears 
Also indexed as: Anjou Pears, Bartlett Pears, Bosc Pears, Comice Pears, Conference Pears, Passe-Crassane
Pears are primarily eaten out of hand, but can be baked, made into liqueurs, vinegar, juice, jam, and jelly.
Pears grow on trees of the Rosaceae family, and are pome fruits related to apples, almonds, and apricots. Pears have a distinctive shape and skin that may be yellow, brown, red, or green. Like apple trees, pear trees have their origins in north-central Asia, and are thought to have been preferred over apples by the ancient Chinese, Greeks, and Romans. Cultivated for over 3,000 years, pears first made an appearance in North America during the 17th century; at about the same time in France, Louis XIV popularized pears as his favourite fruit. Pears have been a prized fruit ever since.
Varieties
With over a thousand hybrids, pear trees are easily crossbred, but named varieties are typically grafted as, like squash varieties, they do not grow true from seed. Leading varieties include the following:
Anjou
Also known as the Beurre variety, Anjous originated in France. Their skin is yellow-green or light green, and they have tender, juicy flesh that is less granular than other types.
Bartlett
Called the Williams pear in England, this is a very popular variety that ripens to bright yellow from light green. There is also a Red Bartlett. Bartlett pears are delicious eaten out of hand and also are excellent when cooked.
Bosc
The Bosc is native to Belgium and has distinctive, thick, brown to yellow-brown, non-shiny russet skin. This pear has an obvious neck and distinctly crisp-textured flesh. It is used in cooking and baking, as well as for eating raw.
Comice
These pears derive their name from the phrase, Doyenne du Comice, meaning, “top of the show,” as they are often celebrated as the best pear variety. Originating in France, they are now grown in North America and have yellow-green or russeted skin, ripening to pinkish-brown. The flesh is smooth, juicy, and a warm, creamy white.
Conference
These are English winter pears that have taupe skin, and are long and slender in shape. The variety was named for the award it received at the 1885 International Pear Conference.
Passe-Crassane
This pear is a pear-quince hybrid that was developed in Normandy, in the north of France. It is particularly useful in cooking, because of its firm, grainy flesh, but is also tasty eaten raw.
Availability
Pears are available year-round. Their peak seasons are as follows: Anjou, Conference, and Bosc, August through May; Bartlett, August through December; Comice, August to March (or, often, until May);the Passe-Crassane is a winter pear.
Preparation, uses, and tips
Pears are primarily eaten out of hand, but can be baked, made into liqueurs, vinegar, juice, jam, and jelly. Unripe or hard varieties can be cooked, poached, or baked in tarts and compotes. All pears—but especially comice, the connoisseur’s pear—are often served with platters of fine cheese.
Nutritional Highlights
Pear, 1 medium pear (raw)
Calories: 98
Protein: 0.65g
Carbohydrate: 25g
Total Fat: 0.66g
Fiber: 4.0g
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
Health benefits and concerns
Health benefits and concerns
for fruit
Many health benefits and concerns associated with this food are applicable to other fruit.
Read about health benefits and concerns for fruit for
a full description.
