Organic Pear Varieties


 
Abate Fetel

Abate Fetel

IMPORT / Mid-April - Mid-June

Abate Fetel are the most uniquely shaped of the many varieties of pears, appearing oblong or banana-shaped with a yellow background, red blush, and some speckling. The slightly crisp flesh is white and aromatic with a rich, sweet flavor and hints of honey. Like some other pear varieties, Abate Fetel changes only slightly in color when ripe. 

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Asian Pear

Asian Pear

DOMESTIC / September - Mid-January

There are many varieties of Asian pears, some of the best known being Hosui, Kosui, 20th Century, Olympic and Yoinashe. All Asian pears are known for their sweet, floral flavor. They are exceptionally juicy and have a wonderful crunch. Asian pears can be categorized into three types - round with light green to yellow skin, round with bronze-colored skin and pear-shaped with green or russet skin.

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Autumn Bartlett

Autumn Bartlett

IMPORT / Mid-April - Mid-July

The Autumn Bartlett, also known as the Packham, is similar in size, shape and flavor to the Bartlett but with a slightly wider base. Like the Bartlett, the Autumn Bartlett  is very juicy and sweet, but it ripens more slowly. It is typically grown in Argentina and can be found in the market for several months after the standard Bartlett has gone. It is best eaten fresh.

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Bartlett

Bartlett

IMPORT / Mid-February - Mid-April
DOMESTIC / Mid-August - October

Bartlett is a large, somewhat squatty-shaped pear, with a thin, smooth skin that ripens to an even yellow. They are aromatic pears, with a classic pear flavor and buttery flesh. Like all pears, they ripen best at home when left at room temperature, but can quickly go from ripe to over ripe. Bartlett is great paired with cheese and wine, but they are most commonly used for canning and cooking in desserts, such as tarts.

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Red Bartlett

Red Bartlett

IMPORT / March - April
DOMESTIC / September - Mid-October

Like the Green Bartlett, the Red Bartlett has a luscious, sweet, melting flesh and is great for eating fresh as well as baking in crisps and other baked goods. The difference is the Red Bartlett has vibrant red skin that is set off from its pure white flesh. It makes a striking addition to a salad or a cheese platter.

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Bosc

Bosc

IMPORT / Mid-April - June
DOMESTIC / Mid-September - February

The Bosc pear sports a beautiful bronze color which gives it a regal appearance. To test for ripeness, press the neck and it will yield only slightly. This variety stays firm even when ripe and ready to eat. The flesh is very sweet and juicy and is a great option for baking or poaching because its dense flesh holds its texture better than other varieties.

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Comice

Comice

DOMESTIC / Mid-October - Mid-January

Comice is one of the largest and sweetest pear varieties, earning them the nickname, “Queen of the Pears." They have a very delicate skin, and you will often see them individually wrapped in paper for protection. Comice are thick-necked with yellow flesh and a red blush that does not show a drastic change in color when ripe. Instead, check for ripeness by pressing lightly near the stem. When the pear yields slightly, it is ready to eat. Comice are great paired with wine and cheese, as their distinct, lingering taste hold its own with other intense flavors.

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Concorde

Concorde

DOMESTIC / Mid-October - December

The Concorde pear originated in the United Kingdom in 1977. It is easily recognized by its exceptionally long neck. This variety is a cross between the Comice and the Conference pear, with the sweetness of the Comice, and the firm texture of the Conference. Don't be scared off by a few golden russet marks, which it inherits from the Conference pear - they are common with this variety and do not affect the flavor. When testing for ripeness, the Concorde will stay firm but the neck will yield to gentle pressure. This pear makes a great accompaniment to a cheese plate because it is very slow to brown.

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D'Anjou

D'Anjou

IMPORT / May - June
DOMESTIC / October - Mid-February

D’Anjou is egg or oval-shaped, and yellow to light green in color with some speckling. It does not change color when ripe, so check ripeness often for optimal eating. They have a mild, slightly acidic flavor and firmer texture than other varieties so they are the best choice for cooking techniques, such as poaching. However, the skin may darken and toughen when cooked, so they should be peeled first if you wish to avoid this.

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Red D'Anjou

Red D'Anjou

DOMESTIC / November - January

Like the traditional green Anjou pear, the Red Anjou is oval-shaped, with a firm texture and mild, balanced flavor that is sweet, but somewhat acidic. However, they are picked a deep maroon color and stay the same brilliant shade of red when ripened.  Red Anjou is best paired with mild, soft cheeses and sweeter wines with a rich body.

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Packham

Packham

IMPORT / Mid-April - Mid-July

Packham is similar in shape, size, and flavor to D'Anjou, but different in appearance.  It has a bumpy green skin that gets a bright yellow undertone when ripe. Like D'Anjou, the Packham is very juicy and sweet, and is best for eating out of hand.

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Starkrimson

Starkrimson

DOMESTIC / Mid-August - October

Starkrimson has a beautiful, full red color and a very juicy, sweet and floral flavor. They make a wonderful complement to strong-flavored cheese. Their delicate sweet flavor and intense crimson color are sure to please.

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