Prepare the perfect pear
Cut & clean
Quick treat: rinse and eat.
Slow and tasty: rinse, core, and slice.
A fine pair
Serve sliced pears with strong or mild cheeses. Try Brie, aged
cheddar, Swiss, or Gruyère.
Also indexed as: Anjou Pears, Bartlett Pears, Bosc Pears,
Comice Pears, Conference Pears, Passe-Crassane
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
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:
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.
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.
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.
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.
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.
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
Pear, 1 medium pear (raw)
Total Fat: 0.66g
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily