Last Updated on
One of summer fruit favorites – pear can make a great snack, are somewhat unique when baked for delicious deserts and without a doubt are great out-of-hand eating fruits. There are also a few varieties that are imported year round and once you start buying them, they will bevome a regular fruit item on your shopping list.
Here is a short description of varieties of this wonderful fruit – few things to remember when choosing the your favourites.
Remember: Pears continue to ripen rather quickly after they are picked. They will soften as they ripen and have a very sweet aromatic flesh.
Common varieties are:
Anjou: Green or red soft, fragrant and juicy, they are not reommended for baking or poaching.
Bartlett: Aromatic and smooth-fleshed, these are best for canning
Bosc: Sweet and nutty flavoured, very good for baking or poaching
Comice: Short-necked, fine-grained, sweet and juicy – very best for eating
Forelle: Small and sweet, green turning to yellow when ripe. Great for eating.
Seckel:Small, very sweet and spicy, good for canning whole or poaching when not fully ripe and still firm
Asian: These only ripen while still on the tree and are crunchy with pleasant underlying tartness. They come in a few varieties and all are imported. The alrge, round, brown and thick skinned type with a slightly grainy flesh are an excellent dessert pears. Peel them before eating. There are also round, slightly pear-shaped varieties of yellow Asian pears. They are thin skin, sweet and fine-textured , juicy and crispy. Both these varieties can be poached.
Hope you have enjoyed this information – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated