Pears

Bartlett: Ripens to bright yellow from a light green when still unripe. Excellent fresh eating pear, but holds shape and flavor in cooking process. A choice canning pear.

Availability: August through December

Red Bartlett: Bright red skin when fully ripe. Can be used fresh or for same purposes as Yellow Bartletts. They offer a brilliant, appetizing color touch when used fresh in salads or fresh fruit desserts.

Availability: August through December

Anjou: A salad pear, best when eaten fresh. Has abundant juice when ripe, and a sweet mellow flavor. Shows no color change in ripening. If firm, ripen at room temperature until they yield to gentle pressure.

Availability: October through June

Red Anjou: A salad pear, best when eaten fresh. Has abundant juice when ripe, and a sweet mellow flavor. Shows no color change in ripening. If firm, ripen at room temperature until they yield to gentle pressure.

Availability: October through May

Bosc: Excellent for baking, poaching, broiling, or microwave recipes. Also a good choice for salads and fresh out-of-hand eating. If firm, ripen at room temperature. Bosc do not change color in ripening process.

Availability: September through April

Comice: One of the sweetest and juiciest of all pears. A dessert pear, very flavorful, fresh in salads, an excellent accompaniment to fine cheese. If firm, ripen at room temperature until they yield to gentle pressure.

Availability: September through March

Forelle: A smaller pear variety, ripening to yellow, with brilliant red blush or freckling. Excellent snack or lunch box pear, sweet with abundant juice, and a crisp texture even when ripe.

Availability: October through March

Seckel: Tiny pears with ultra-sweet flavor. Good for pickling or as a school lunch snack for small appetites. If firm, ripen at room temperature until they yield to gentle pressure.

Availability: August through December