Both are members of the rose family, and
both are pome fruits (those with a distinct seeded core). When
eaten with their skin, pears are a good source of dietary fiber,
providing slightly more than an equivalent number of apples. Pears
are not consumed in the same quantities as apples, probably
because they are not quite as hardy. They quickly become mealy if
left to ripen on the tree, and they have a much shorter storage
life.
Pear trees were brought
to North America by early colonists. Though pear trees have a long
lifespan (75 to 100 years), most of the original ones planted were
killed by a disease called fire blight that is still prevalent
enough in the northeastern part of the country to limit commercial
cultivation. The blight has been severe in the Pacific Coast
regions, and today 98% of the domestic pear crop is grown in
California, Oregon, and Washington.
Pears, like bananas, are
seldom tree-ripened. Growers pick pears when they are mature but
still green and firm, allowing them to ripen in the market and at
home. As pears ripen, the starch converts to sugar and the fruit
becomes sweeter, juicier, and softer with an almost melting
texture that led Europeans to nickname some of the varieties
"butter fruit."
Varieties
Only four principal
varieties and a few specialty types of pears are available in most
areas of the country. Bartletts appear in summer, the others are
available in fall and winter. A number of varieties are imported
when their domestic counterparts are out of season. Each type has
a distinct shape and color with subtle differences in flavor and
texture.
Anjou: The most
abundant winter pear, the Anjou, is oval shaped, somewhat stubby
with smooth yellow-green skin and creamy flesh that has a slightly
blander taste than the other leading varieties.
Bartlett: The
leading summer pear and the most popular variety, the Bartlett
accounts for 65% or more of commercial production. It is also the
principal pear for canning and the only variety sold dried. Large
and juicy, a ripening Bartlett turns from dark green to golden
yellow, often with a rosy blush. Growers have also developed a
red-skinned strain.
Bosc: A firm,
almost crunchy pear, the Bosc has a long, tapering neck and rough,
reddish brown skin. It holds its shape well when cooked so it is
an excellent choice for baking and poaching.
Comice: This pear
is generally regarded as the sweetest and the most flavorful. The
Comice is favored as a dessert pear and is likely to be included
in gift boxes and fruit baskets. It has a squat shape and a dull
green skin that may show light blemishes and discolorations that
do not affect the flavor.
SPECIALTY PEARS
Seckel: Seckel is the smallest pear variety and very sweet,
which makes it ideal for snacking.
Winter Nellis: A
spring pear with a squat shape, dull green skin, and firm flesh,
Winter Nellis is excellent for baking.
Clapp: Clapp is a
juicy, sweet pear with green-yellow blushed skin.
Forelle: Forelles
are small, bell-shaped pears, with golden yellow skin and freckles
that turn bright red during ripening.
Asian pears:
Asian pears look like large, greenish-brown apples. They are quite
crisp and have less of a pear flavor than other pears. They are in
limited supply, and usually more expensive.
