Pear Guide
Green D’Anjou
Flavor: Sweetly mellow
Texture: smooth and juicy
Uses: eating out of hand, baking, poaching, and roasting
Red D’anjou
Flavor: Sweeter than a green D’anjou, mellow flavor
Texture: Smooth and juicy
Uses: Eating out of hand, baking, poaching, and roasting
Bartlett
Flavor: Sweet and mild with subtle citrus notes
Texture: When ripe (bright yellow color), smooth and extremely juicy
Uses: Ripe – Eating out of hand
Slightly green: pureeing, baking, or canning
Red Bartlett
Flavor: Really flavorful and sweet when ripe
Texture: Smooth and juicy
Uses: Ripe: Eating out of hand,
Slightly green: pureeing, baking, or canning
Bosc
Flavor: Bold, with an earthy sweetness
Texture: Frm and crisp
Uses: Best for poaching and baking; also good eating out of hand
Concorde
Flavor: Sweet with a hint of vanilla
Texture: Firm but not crisp texture
Uses: Baking, poaching, salads (doesn’t brown as quickly), Eating out of hand
Comice
Flavor: Mild and earthy
Texture: Smooth and luscious
Uses: Eating out of hand, poaching, pairing with cheese
Starkrimson
Flavor: Mild and sweet, with a subtle floral aroma
Texture: Smooth and juicy
Uses: Eating out of hand, baked
Tosca
Flavor: Sweet and juicy
Texture: Smooth and crisp
Uses: Eating out of hand, salads, poaching, baked