Pears

Pears were first cultivated in China, the world's largest producer of pears, followed by Europe, with the United States ranking as the third-largest producer. The five states within the United States that produce the most pears are Washington, California, New York, Michigan, and Oregon, which have made the pear their official fruit. Approximately 3,000 varieties are easy to grow and thrive best in temperate, cool climates. They are harvested before they ripen and then mature at room temperature.

Pears are low in calories but high in fiber, vitamins A, C, and K, as well as potassium, copper, calcium, magnesium, iron, folate, provitamin A, and niacin. They contain both soluble and insoluble fiber, which are essential for digestive health and can aid in weight loss. Pears are also a rich source of flavonoid antioxidants, which help to lower LDL ("bad") cholesterol and raise HDL ("good") cholesterol. Additionally, the peel contains quercetin, which can help reduce blood pressure and inflammation.

Common Pear Varieties:

Anjou pears originated in Belgium but are named after the Anjou region of France, and arrived in America around 1840.  It is one of the most popular pears in the United States and is commonly eaten raw. Green Anjou pears were introduced to the US in the 1840s, and the Red Anjou is slightly sweeter, having been first cultivated in Medford, Oregon, in the 1950s.

Asian Pears are shaped more like an apple than a pear. They were brought to America by Chinese immigrants in the mid-19th Century. Asian pears are a great source of dietary fiber, potassium, and vitamin C. They are great eaten raw or on fruit or veggie salads. The Asian pear is the national fruit of South Korea.

Aurora Pears are known for their wrinkled skin, crisp texture, sweet flavor, and smooth, juicy flesh. They were developed in Geneva, NY, in 1964 and are a cross between Bartlett and Marguerite Marillat Pears. 

Baldwin pears are native to Europe and East Asia, but are now grown in the Eastern United States, from Florida to Maine, and as far west as Texas. They are light yellow pears with a sweet, pulpy flesh.

Barlett (also known as Williams) pears are the most widely consumed pears in the USA. They originated in England and arrived in America in 1799, where they were first cultivated in Roxbury, Massachusetts.  The Green Bartlett are very sweet and buttery when ripe. Red Bartlett pears are the same except for their red skins, and the Yellow Bartlett’s skin changes from green to yellow as they ripen.

Bosc pears are named after the director of France’s Paris botanical garden and were first cultivated in the USA around 1833. These are firm, dense pears that hold up well when cooked, making them perfect for baking or poaching. Bosc have a unique cinnamon color and are noted for russeting on the skin.

Comice pears are the sweetest variety of pear, first developed in France during the 1840s and brought to America in the 1870s. They are juicy, but the skin is delicate and bruises easily, posing challenges for commercial growers. Green Comice pears are very sweet, and the red variety is less common.

Forelle pears are native to the northern German region of Saxony and are believed to be over 400 years old. The name means “trout” in German, which it received because of its attractive red lenticels on a deep yellow skin. These pears are sweet and juicy, making them perfect for eating raw and suitable for baking. 

Seckel pears are a small variety that first appeared in Eastern Pennsylvania in the early 1800s; however, it's unclear whether they were created as a hybrid or a natural variant. They are usually valued mainly for their small size. They make a good snack, can be canned whole, and fit well in small fruit arrangements.