Pears contain about 16 percent carbohydrate and negligible amounts of fat and protein. They are good sources of the B-complex vitamins and also contain vitamin C; in addition, they contain small amounts of phosphorus and iodine.

The Bartlett Pear we know today in North America, is the same variety that is called the “Williams” in many other parts of the world. Discovered originally in 1765 by a schoolmaster in England named Mr. Stair, the Bartlett was first referred to as Stair’s Pear.
Flavor/Texture: Handsome green color and large, shapely appearance. It ripens to a bright yellow and is used for fresh eating, canning and cooking. It is sweet and juicy for true dessert quality.
Availability: Late August through December
Bosc Pears were discovered sometime in the early 1800’s. Naming convention at that time in Europe was to characterize the fruit with a first name and its origin with a second name.
Flavor/Texture: Bosc Pears have a more firm, dense flesh than other pear varieties, they are ideal for use in cooking; baking, broiling, poaching. They retain their shape and texture better than other varieties.
Availability: Late September through April
Comice have a rotund body with a very short, well-defined neck. Originally propagated near Angers, France in the mid-1800’s.
Flavor/Texture: Comice are the sweetest and juiciest of all our pear varieties. Their flesh is very soft with a creamy texture.
Availability: Mid September through December
The original and proper name for the variety is Beurré d’Anjou, supposed to have originated in the vicinity of Angers, France. It was introduced to America by Col. Marshall P. Wilder, Boston, about 1842, and first fruited on his estate in 1845.
Flavor/Texture: Sweet, Juicy. The d’Anjou is a large pear with green and some rust color. The flesh is white with abundant juice and a sweet brisk flavor.
Availability: Late September through May
Forelles are one of the most colorful pears. Their red lenticels, or freckles, appear in bright contrast to their brilliant yellow skin when ripe.
Flavor/Texture: Forelle are small, but very juicy and sweet. They keep a crisp texture and their background turns yellow when ripe.
Availability: October through January
Red Anjou
Red Anjous originated as naturally occurring bud sports found on Green Anjou trees. “Bud sports” are transformations that occur on trees, and they are most often unnoticed. Even when they are discovered, they usually don’t lead to any new commercially viable fruit. Red Anjous, however, are an exception.
Flavor/Texture: Sweet, Juicy. The Red d’Anjou is just like the standard d’Anjou, but is burgandy in color.
Availability: Late October through May
Seckels are believed by many to be the only truly American variety of pear in commercial production. Unlike other varieties developed in the U.S. from a cross or bud sport of other European cultivars, Seckels are thought to have originated as a wild seedling near Philadelphia. They were discovered in the early 1800’s.
Flavor/Texture: Small, Sweet, Juicy. Seckels are tiny pears, with a chubby, round body, small neck, and short stem.
Availability: Late September through December