Did you know that the pear is Oregon’s official state fruit and our #1 fruit crop? Together, Oregon and Washington produce more than 84% of the nation’s fresh pears. Featured here are profiles of seven pear varieties that flourish in the Northwest. Let this guide entice you to taste each for yourself.
ANJOU
Creamy, juicy, and sweet. Mildest, with a fresh flavor that hints at lemon and spice. Squat; egg-shaped. Does not change color as it ripens. Lovely sliced into salads or served alongside cheese. Bake, poach, or roast when under-ripe. Available: October through July.
BARTLETT
The quintessential pear: fragrant, sweet, buttery, musky, and a little herbaceous. Classically “pear-shaped,” with rounded hips, a distinct waist, and a narrow neck. Skin changes color from healthy green to golden yellow as it ripens. Best choice for preserves, syrups, chutneys, and sauces. Available: late August through February.
BOSC
The utmost in elegance. Flavor that conjures vanilla, caramel, and sweet spices. Full, rounded base sharply transitions to a long, slender neck. Dense flesh. Skin: a warm, earthy brown with speckled russeting over the surface. Still firm when ripe. Best pear for poaching, grilling, and baking. Great for eating fresh. Complements spices like cinnamon, cloves, and nutmeg. Available: September through April.
COMICE
The height of pear glory. Meltingly smooth and creamy flesh. Buttery richness and a wine-like aroma. Nicknamed “Christmas Pear” for its extra-large, round, ornamental shape and festive green and red dappled skin. Fragile; a poor choice for cooking. Shines brightest eaten fresh; an elegant dessert all on its own; the ultimate in richness when matched with soft ripening cheeses like Brie or Camembert, or any of the blues. Available: September through February.
FORELLE
Bright, slightly spicy, sweet. Crisp, firm flesh. Brilliant, red freckles, called “lenticles.” Underlying green skin becomes bright yellow when it ripens. Excellent for snacking. Available: September through February.
SECKEL
Super sweet, tiny and round. Floral and gently spicy. Nicknamed “sugar pear.” Green with a dark maroon blush that remains unchanging. Perfect for slipping into a sack lunch; tiny enough to be canned or pickled whole. Available: September through February.
STARKRIMSON
The closest in texture, shape, and flavor to the Bartlett. Floral undertones. Becomes a brighter, fiercer crimson as it ripens. Wonderful for simply eating. Available: late August through January.
A note on ripeness: Pears are one of the few fruits that taste their best when ripened after harvesting. Purchase pears while still firm and unbruised, and allow them to ripen on your counter. You’ll know each is ready for eating when the pear gives slightly to your thumb’s gentle pressure at the neck.
[Want to learn more about Northwest pears? Visit www.usapears.org.]
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