Pear

The Anjou is truly an all-purpose pear. They are juicy when ripe, and their subtle sweetness hints at a refreshing lemon-lime flavour. Their dense flesh holds up well in heated applications like baking, poaching, roasting, or grilling and they are delicious when sliced fresh in salads or eaten as an out-of-hand snack.

Elongated shape pear, with smooth skin, light green colour and a rosy layer in sunny areas. White and juicy flesh. With an excellent preservation.

Asian pears are hard, crisp, sweet, slightly tart at the core and very juicy. Because of their high water content, which makes them low calorie, they are not cooked into pies or preserved into jams or jellies.

The Bartlett (pronounced BART-let) carries a true pyriform “pear shape:” a rounded bell on the bottom half of the fruit, then a definitive shoulder with a smaller neck or stem end. Bartletts are extremely aromatic pears, and have that definitive “pear flavour.”

The soft and sweet Conference pear is an autumn fruit that has an elongated bottled neck and appears green-brownish with a thick texture. The Conference pear was developed in Britain by Thomas Francis Rivers and derives its name from the fact that it won the first prize at the National British Pear Conference in London held in 1885.

The Ercolini or Coscia pear is characterized by its sweet flavour and by its juiciness and fragrance.

The Forelle pear is possibly the oldest variety of pear and said to have originated in the 1600’s in Germany. The ‘Forelle’ meaning ‘trout’ in Germany derives its name from its uniquely red lenticels and colours of a Rainbow trout. The Forelle pear is small sized, sweet in taste and is considered to be a treasure among the pear connoisseurs.

Sweet and juicy pear, with a rosy side, which is very appreciated as it is one of the first to be collected at the beginning of July. Its shape is like a bulb; its skin is smooth and yellow over green background. Its flesh is white and perfumed.

Lucas is a dessert pear whose attractive regular shape broadens at the calyx. Its pale green skin ripens to yellow with russet around the stalk. Its bright white, exceptionally juicy flesh has a robust texture with a very sweet flavour.

Packham Pears are originally bred in Australia, and is great eaten fresh or used in cooking. They are slow- ripening variety of pears with green skin that becomes light yellow when ripe.

Santa Maria pears are large, uniform fruits, averaging 4 to 6 centimetres in diameter and 6 to 8 centimetres in length, and have an elongated, oval to pyriform shape. The skin is smooth, thin, covered in prominent lenticels, and has a yellow-green base with pink blush on the sides with the most sun exposure.

The pear exhibits a pyriform “pear shape,” with a rounded bell on the bottom half of the fruit, and then a definite shoulder with a smaller neck or stem end. Williams are aromatic pears, and have what many consider the definitive “pear flavour”.

A sweet variety with a creamy texture, grown in Himachal Pradesh. Those preferring a headier, aromatic, and sweeter type of pear should select this type. These pears hold shape when cooked.