Eight varieties of pears from U.S. markets
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History / Geography

There is evidence to support that ancient Carthaginians grew pear trees.

During Classical Greece, there is also evidence that pears were eaten both fresh and


In the Middle Ages, it was believed that pears should be eaten at the end of a meal. The

dieticians, at the time, believed that pears helped foods from “coming up”.

In the United States, California, Oregon and Washington produce the majority of pears!

France is also well known for their sweet pears!


Pyrus Communis, part of the Rosaceae family.


There are over 5000 varieties grown all over the world in the temperate climate zone.

Some examples of varieties that you may find are: Bosc, Anjou, Bartlett, Comice,

Williams etc.


July to Spring, depending on the variety.

How to Select

Pears taste better if picked while they are still hard and green and allowed to ripen at

home. Choose one that has a nice scent and is free of any bruises.

For cooking: Bosc, Williams.

For eating raw: Comice, Anjou, Bartlett or Williams.


Store unripe fruit at room temperature. Once the fruit has ripened, place in the

refrigerator if it will not be eaten immediately.

Nutritional Qualities

Phosphorus and Vitamin A.


Pears are believed, in certain cultures, to help increase a person’s sex drive.

Wine Pairings

Chenin Blanc, French Colombard, Cabernet Sauvignon


Anise seed, cardamom, cinnamon, cloves, ginger, mace, tarragon


1 lb. Fresh = 3 medium pears = 2 cups sliced

1 lb. Dried = 3 cups = 5 1/2 cups cooked


There is no need to peel a pear before eating, but if a recipe requires it, set the peeled

pieces in some lemon water to prevent the fruit from browning.

Coring: If you don’t have a corer, use a melon baller or vegetable peeler to help scoop out

the core!



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