The Anjou's color is not a guide to ripeness for they don't change color as they ripen. Bartletts hold their shape well for poaching or baking. They're popular for canning as well as snacking. This pear has a long, tapering neck with golden-brown skin which is highly russeted. It's sweet, juicy, and aromatic.
Bosc pears are very good for baking, cooking, or eating fresh.
Peak season Sept. - May. Smooth and sweet, this pear is great to eat out of hand. Because of its very juicy texture, it tends to lose its shape during cooking. Its tender flesh is sweet and spicy. Forelles are good in salads or for snacks.