A pear left on the tree until it is sweet will be gritty, mushy and unpleasant. Autumn and winter are the main seasons for pears, although modern packing and shipping procedures enable supermarkets to have nearly a year-round supply. Because pears cross-breed so easily, between 4,000 and 5,000 cultivated varieties exist. Four of those, all European, are commonly available. They are the Anjou, Bartlett, Bosc and Comice.
All pears are high in fiber and low in sodium.
A medium-size pear has just under 100 calories and a considerable amount of potassium. Anjou pears are almost always oval with a very short neck. When mature but not yet ripe they are pale green, turning yellowish green as they ripen. When slightly unripe, they are excellent for cooking and baking. When fully ripe, use them in salads or eat out of hand.