What kind of pears are there

However, Bartlett pears are great for sauces or butters. Seckel pears are the quintessential snacking pear. They are tiny and you can devour them in just one or two bites. Despite their size, these pears are very versatile.

They can be eaten raw, cooked in many dishes, and even canned. Although they are often snacked on, be wary of their sometimes bitter taste, which sometimes takes a while to get used to. Bosc pears are the perfect, crisp treat. Whey can be eaten raw, they are often used in cooking because they hold their shape so well around heat. On the outside, expect Bosc pears to be a russet brown in color. They will be fairly firm, even when ripe, giving just a little when squeezed gently. Bosc pears are available from September through the winter, and some are even available in March and April.

Comice pears are the perfect lunch snack. They are delicious when eaten raw thanks to their fruity flavor. These pears have a yellow-green skin color although their is often a red marking on one side. This red comes from when the sun hits that particular spot. Asian pears share a lot of similarities with apples. For example, Gloucestershire, England, alone grows and recognizes about varieties.

Most people have access to this fruit, especially during the autumn months, and they are even available during the winter months, when shipped from warm growing regions. There is some confusion exists about when to eat pears that are purchased unripe. Usually, the fruit is picked before it has completely ripened, since if it allowed to ripen on the tree, its center becomes mushy and unpleasant.

Generally, unripe pears can be placed in paper bags for a few days to a few weeks in order to promote ripening from the inside out. When the fruit yields to moderate pressure from the fingertips, it is ripe and ready to eat. Tricia has a Literature degree from Sonoma State University and has been a frequent DelightedCooking contributor for many years.

She is especially passionate about reading and writing, although her other interests include medicine, art, film, history, politics, ethics, and religion. Measure content performance. Develop and improve products. List of Partners vendors. Tip Pear flesh tends to oxidize or turn brown when cut and exposed to the air. Featured Video. Read More. Your Privacy Rights. To change or withdraw your consent choices for thespruceeats.

At any time, you can update your settings through the "EU Privacy" link at the bottom of any page. These choices will be signaled globally to our partners and will not affect browsing data. Its sweet juicy flesh is so smooth that it almost melts in your mouth. This is a good pear for making jams, jellies, and sauces. Characteristics: Of the two types of Anjou pears, the green pears are easier to find, although red Anjous are gaining ground. Short, squat, and very plump, these pears look as if they almost have no neck—giving them an egg-like appearance.

Both varieties have a smooth skin with flesh that's juicy and firm. Green Anjous stay green, even when fully ripened. These are best eaten raw. Characteristics: This apple-shaped pear is unusual in many regards. First, it has a very unpearlike shape. Second, the skin's texture is a little gritty and not as soft as that of other pears. Third, the flesh isn't especially juicy relatively speaking and has a crispness that borders on crunchy. Fourth, it lacks a typical "pear" flavor.

And finally, unlike many fruits, the Asian pear is ripe when it's firm, not when it becomes more pliable to the touch.