Asian
Pears: There are many varieties of asian pears. Popular varieties include:
Housui, Shinseiki, Shinko, 20th Century, and Chojura; all developed in Japan.
Asian
Pears: There are many varieties of asian pears. Popular varieties include:
Housui, Shinseiki, Shinko, 20th Century, and Chojura; all developed in Japan.
Bartlett:
Probably the most popular pear in the world. Has a sweet, rich musky flavor.
Often used for canning, drying, drinks, and desserts.
(Packam):
This is basically a bartlett pear that is available out of Chile during
the summer time.
Bosc:
Has coarse skin and texture with a sweet and syrupy flavor. The more evenly
russetted fruit ripens the best.
Butter
(French): Also known as Beurre' Hardy. This is one of the
most aromatic pears. It also has one of the finest flavors and textures available.
Comice:
When ripened or cooked, this pear has soft melting texture. Combined with
its sweet, juicy flavor, this probably one of the best dessert pears.
D'Anjou:
This pear originated from France and was introduced in the U.S. in the 1800's.
It is juicy and has a fine texture, but it lacks flavor. This is a good cooking
pear.
Forelle:
Grown mainly for it's beauty. It has red speckles that eventually suffuse
the skin to a beautiful rosey glow. Its dessert quality is only fair.
Red
Pears: Their are many varieties of red pears. Some popular varieties include:
Red Blush, Red Comice, Red D'anjou, Red Sensation.
Seckle:
This is a popular dessert pear in the Eastern US. It is very sweet and has
almost syrupy juice. Great in desserts and preserves.
Yali:
This pear has been around since ancient China. It is less juicy than Japanese
pears but more aromatic and sweet.
Fuyu:
This variety is flat and round like a tomato. It can be eaten hard or ripe.
The texture is crisp and dense.
Haychiya:
This variety is round and tall with a pointed tip. It has to be fully ripened
before eating. If eaten too soon, the tanin in the fruit leaves an awful aftertaste.
The flesh becomes very soft and transluscent when ripe.