Skip to main content

The Latest News from Wheatsville

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

  Share

Comments