Comice - USA Pears PEAR VARIETIES Comice Comice are among the sweetest and juiciest of all varieties of pears, and are a favorite in holiday gift boxes and baskets. Their flesh is silky soft, and can best be described as creamy in texture, abundantly full of juice, and very sweet. For many pear lovers, Comice is the pinnacle variety of pears. We’ve even seen knees buckle at first bite! FEATURED RECIPES Mulligatawny Soup with Chicken, Pears, and Coconut Tangy Pear Mojito Pear Rice Pudding with Maple and Candied Pecans Pear Compote with Earl Grey & Vanilla Roasted Pears with Camembert Pear and Cardamom Granita with Pistachio Biscotti PEARings Spicy Fish Tacos with Pear Mango Salsa Southwest Chicken and Pear Salad Pear-Stuffed French Toast identifying Comice Comice appear in all sizes, but their shape is unique among varieties; having a rotund body with a very short, well-defined neck. They are most often green in color, and sometimes have a red blush covering small to large areas of the skin surface. However, some newer strains are almost entirely red in color.

The succulent Comice can grow to be very large, and the jumbo sized beauties are often the ones that appear in gift boxes. seasonality Although pears of all types have a popular association with the winter holidays, Comice have earned special recognition as the "Christmas Pear." They are often the stars in holiday gift baskets and boxes, purchased in grocery store produce departments. Many stores feature Comice during the holiday season, but don't limit yourself of this special variety to just holidays! You can find Comice pears in many grocery store produce departments for several months of the year. Comice can be purchased from September through March. Look for Northwest Comice pears in the fresh fruit section where you buy produce. ripening Any area of green color on the skin of Comice may take on a slight yellow hue as the fruit ripens, however color is not the best determination for ripeness. Check the Neck for Ripeness™ by applying gentle thumb pressure near the stem end, and when the fruit gives slightly, it is ready to eat. Because Comice have very fragile skins, the pears may appear to be bruised on the surface, but more often than not this does not indicate damage on the juicy interior.

Take special care in handling the fruit even before it is ripe. Bruising may not be apparent right away, but can show their signs as the fruit ripens. culinary uses The sweet buttery flesh of Comice can find no better compliment than when served with cheese, especially soft ripening cheeses like Brie, Camembert, or any of the blues. It is the extreme juiciness of Comice, which coincidentally makes them a poor choice for any process requiring cooking, that earns them such high accolades for eating freshly sliced. Ripen a Comice pear, section it and serve with your favorite cheese. Comice aficionados know this combination well... others have yet to realize what they've been missing! Let your tastebuds be your guide! the history of Comice Known properly as Doyenné Du Comice, this French variety of pear was first propagated near Angers in the mid-1800's. The first red sports were discovered in the 1900's near Medford, Oregon. A "sport" is a rare, naturally occurring transformation that develops spontaneously on fruit trees. The first red sport of Comice, discovered in 1960, presented a somewhat striped pattern.

A full-red sport was discovered about 10 years later, also in the Medford area LINKS Pear Fruit Nutrition Facts | Bosc Pear Recipes | Seckel Pear Calories | Forelle Pears Health Benefits | Red Anjou Pear Facts Pear fruit Pears or Pyrus communis are a pome fruit belongs to the family apple . One of the reports comes from Homer's suggesting this fruit as "Gifts from the Gods." Pears ranks second place to the apple as the most popular fruit. They can be eaten and used in the same way as the apple. The diverse feature of the pear fruit is soft in texture. This soft skin in result of the starch converts into sugar after being picked from a tree to ripen. In US it is produced by the states in the Northwest, New York, Pennsylvania, Michigan, and California. The different shape of a pear says of its luscious nature. Pears of all sizes and colors are available all around the year. When it is ripen and ready to eat, the pear has a honeyed flavor and with a great smell. Anjou, Bartlett, Bose, Comice, Forelle, and Seckel are the main varieties.

Pears are available in various colors including green, golden yellow and red. Scientific Name for Pears:Pyrus Communis Nutrition Information of Pears Bosc Bosc pears is long-necked shape. Bosc pear will be medium-sized or larger contain no bruises and has only a few minor scuff marks. This fruit is available in month of September through April. The Bosc has a firm, dense, yet tender flesh with brown skin that hides a deliciously, sweet and spicy flavor. Its dense flesh makes it ideal for baking and cooking. Color doesn't change as it ripens, excellent for baking. Its mild, not-too-sweet flavor is great for microwave recipes, salads, and snacks. Seckel Seckel pears are considered as the smallest pear when compared to other pear varities. This fruit is available in month of August through February Tiny pears with ultra-sweet flavor, so sweet in fact they are called "sugar pears." Maroon and olive green in color, with no color change when ripened. They are an excellent choice for children's snacks, pickling, or as a garnish. As it is too small it can be eaten without cooking.

Forelle Forelle pear body is, often bell-shaped with a short neck. The Forelle pear is a white, melting, juicy flesh, and absence of grit cells, make a culinary favorite. Forelle is a small pear, and it is most difficult to produce. Their skin turn a bright yellow, with flecks of crimson when fully ripened. This fruit is available in the month of September through February. This fruit is slightly larger than a Seckel, with freckled skin and a red blush. They're an excellent snack or lunch-box pear sweet, juicy, and crisp. Comice Comice is widely considered to have the best flavour of any pear. Their body is like rotund shape with a very short neck. They are most often green in color, and sometimes have a red blush that covers the skin surface. This fruit is available in month of August through March. This fruit is hard and rounder than a Bartlett, but similar in flavor and texture. This fruit is considered as the largest, sweetest and juiciest varieties. This can be used freshly in salads, served as an elegant dessert pear, or as an excellent accompaniment with cheese.

Red Anjou Red d'Anjou pears originated in the early 1950's. This fruit is available in the month of October through MayYellow Bartlett has the same flavor and texture as green Anjou. They have a unique egg shaped appearance which makes easy to differentiate from other varieties. Red Anjous are generally dark maroon in color which shows no or little change in color when ripe. Red d’Anjou pears are excellent for fresh eating, poaching, cooking and all types of baking. Red Anjous show only slight change in color as they ripen. Green Anjou Green Anjou pear are mostly available in the United States and this were first brought by Col. Marshall P. Wilder around 1842. This pear fruit is also called as green d'Anjou, because it ripes in green in color but its interior ripens over time into a sweet, juicy and flavorful pear. Green Anjou is best when eaten fresh. Its best for baking when slightly ripe. But once it ripens, its sweet, mellow flavor and abundant juice make it an excellent choice for salads and snacks.

Red Bartlett Red Bartlett pears were first discovered in 1938 near Zillah, Washingtonas, when a bud sport growing on a Bartlett pear. This fruit is available in the month of August through september. The Red Bartlett has a very bright red skin with bell-shaped over a green background, sweet and juicy flavor when it's in ripe condition. The flavor and texture is the same as yellow Bartlett except that Red Bartlett's are bit smaller. They play the role of wonderful color accent in fresh fruit-salads or desserts. The Red Bartlett when it ripens it changes from a dark red to a brilliant red in color. Yellow Bartlett Bartletts are extremely aromatic pears, and have essential "pear flavor." This kind of fruit is available in the month of August through December. One of the most common and popular thing is this pear is large, bell-shaped and has a yellow skin sometimes blushed with pale red. Apart from color, there is only a slight differences in flavor between the two Bartlett pears. It is very sweet, juicy, aromatic and perfect for salads, eating fresh, and excellent for canning or cooking. It holds its shape and flavor in baking and cooking.

When it ripes it will be in yellow in color. Pears The World's Healthiest Foords are health-promoting foods that can change your life. Watch for the launch of our new WHFoods 7-Day Meal Plan on January 23rd! The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or advertising. Our mission is to help you eat and cook the healthiest way for optimal health. Pears What's New and Beneficial About Pears For nutritional reasons, we're often advised to consume the skins of fruits. However, it's less often that research provides strong evidence in support of this advice. Recent studies have shown that the skin of pears contains at least three to four times as many phenolic phytonutrients as the flesh. These phytonutrients include antioxidant, anti-inflammatory flavonoids, and potentially anti-cancer phytonutrients like cinnamic acids. The skin of the pear has also been show to contain about half of the pear's total dietary fiber. In recent studies measuring risk of type 2 diabetes in U.S. women, pears have earned very special recognition.

Researchers now know that certain flavonoids in food can improve insulin sensitivity, and of special interest in this area have been three groups of flavonoids (flavonols, flavan-3-ols, and anthocyanins). All pears contain flavonoids falling within the first two groups, and red-skinned pears contain anthocyanins as well. Intake of these flavonoid groups has been associated with decreased risk of type 2 diabetes in both women and men. However, a new analysis of the Nurses' Health Study has shown that among all fruits and vegetables analyzed for their flavonoid content, the combination of apples/pears showed the most consistent ability to lower risk of type 2 diabetes. We believe that this special recognition given to pears as a fruit that can help lower risk of type 2 diabetes in women is likely to be followed by future studies showing this same benefit for men. You've no doubt heard someone say that cloudy fruit juices containing fruit pulp provide better nourishment than clear fruit juices that have had their pulp removed through filtering. Scientists have now proven that statement to be correct with respect to pear juice.

With their pulp removed, pear juices were determined to lose up to 40% of their total phenolic phytonutrients, and to have significantly reduced antioxidant capacity. "Cloudy" pear juices (technically referred to as "high turbidity" juices) emerged as the superior juice type in terms of nutrient content as well as antioxidant benefits. Pear, fresh vitamin K 9% This chart graphically details the %DV that a serving of Pears provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Pears can be found in the Food Rating System Chart . A link that takes you to the In-Depth Nutritional Profile for Pears, featuring information over 80 nutrients, can be found under the Food Rating System Chart. Health Benefits Antioxidant and Anti-Inflammatory Support of Pears While pears are not an unusual source of conventional antioxidant or anti-inflammatory nutrients (for example, vitamin E or omega-3 fatty acids), the phytonutrient category is where this fruit excels.

For example, in the Baltimore Longitudinal Study of Aging (1,638 participants, average age range 62-69 years), the combination of apples/pears ranked as the second highest source of flavonols among all fruits and vegetables - partly due to the epicatechin richness of pears. Average flavonol intake in the study was about 14 milligrams per day, and one pear can provide about half of this amount all by itself. The list of phytonutrients found in pears has been of special interest to researchers, and the list below summarizes their findings about key phytonutrients provided by this fruit. Hydroxybenzoic acids Flavanols, also known as Flavan-3-ols catechin Anthocyanins (in red-skinned varieties, including Red Anjou, Red Bartlett, Comice, Seckel, and Starkrimson) Carotenoids lutein zeaxanthin Virtually all of these phytonutrients have been shown to provide us with antioxidant as well as anti-inflammatory benefits. As a result, intake of pears has now been associated with decreased risk of several common chronic diseases that begin with chronic inflammation and excessive oxidative stress.

These diseases include heart disease and type 2 diabetes. Pears May Possibly Decrease Risk of Type 2 Diabetes and Heart Disease As a very good source of dietary fiber, pears might logically be expected to help protect us from development of type 2 diabetes (or DM2, which stands for "diabetes mellitus type 2) as well heart disease. Adequate intake of dietary fiber is a long-established factor in reducing our risk of both diseases, and in the case of pears, this benefit may be even more pronounced due to the helpful combination of both soluble and insoluble fiber in this fruit. In addition to their fiber content, however, pears have other ways of helping to protect us against these diseases. In the case of DM2, scientists now know that pear flavonols (including isorhamnetin, quercetin, and kaempferol), flavan-3-ols (especially epicatechin), and the anthocyanins (found in red-skinned varieties including Red Anjou, Red Bartlett, Comice, Seckel, and Starkrimson) all help improve insulin sensitivity.

(More and more research attention is being given to mechanisms of action in this area, including regulation of the enzyme NADPH oxidase.) In the case of heart disease, recent research has shown that pear fibers are able to bind together with bile acids in the intestine, lowering the pool of bile acids and decreasing the synthesis of cholesterol. In addition, the phytonutrients in pear may play a special role in these fiber-bile acid interactions. The ability of pear fibers (and other fruit fibers) to bind bile acids has actually been compared to the cholesterol-lowering drug cholestyramine, with pears showing about 5% of the ability of the drug to accomplish this result. (Among commonly eaten fruits, only bananas and pineapples showed more bile acid-binding ability at 9% and 6%, respectively.) Pears May Possibly Reduce Cancer Risk The health benefits of pear fiber also extend into the area of cancer risk. Fiber from pear can bind together not only with bile acids as a whole, but also with a special group of bile acids called secondary bile acids. Excessive amounts of secondary bile acids in the intestine can increase our risk of colorectal cancer (as well as other intestinal problems).

By binding together with secondary bile acids, pear fibers can help decrease their concentration in the intestine and lower our risk of cancer development. In the case of stomach cancer (gastric cancer), intake of pears has also been shown to lower cancer risk. Here the key focus has not been on pear fiber, however, but on pear phytonutrients, especially cinnamic acids (including coumaric acid, ferulic acid, and 5-caffeoylquinic acid). In a recent study from Mexico City, it took approximately 2 total fruit servings per day and 4 daily vegetable servings to accomplish a decrease in gastric cancer risk. Pears and mangos were among the key foods determined to provide cinnamic acids in the study. Esophageal cancer (specifically, esophageal squamous cell carcinoma, or ESCC) is a third cancer type for which pear intake helps lower risk. In a very large-scale study conducted by the National Institutes of Health and the American Association of Retired Persons (involving 490,802 participants), pears were found to be a key food associated with reduced risk of ESCC.

Interestingly, numerous foods belonging the rose (Rosaceae) family were also found to lower risk of ESCC, including apples, plums, and strawberries. Other Health Benefits of Pears It's become fairly common to hear both laypersons and healthcare practitioners talking about pear as one of the more easily digested fruits. In fact, many practitioners recommend that pear be one of the first fruits considered when it comes time to introducing an infant to his or her first pureed fruits. Even though we have been unable to find large-scale human studies to support these digestibility claims, we don't question the fact that easier digestion has been experienced by many individuals in the context of pears versus other fruits. One factor that may come into play here is the low acid nature of pears, especially in comparison to widely enjoyed citrus fruits like lemons, grapefruits, and oranges. It's also become fairly common to hear pears being described as a "hypoallergenic" (low allergy) food. Healthcare practitioners often allow clients to continue eating pears when following a low-allergy diet plan, and many individuals report having fewer allergy-related symptoms when consuming pears versus other fruits.

Of course, no fruits are classified as major allergens according to the U.S. Centers for Disease Control and their rules for identification of allergenic foods on product labels. In addition, we have been unable to find large-scale research studies to support any low-allergy claims for pears. Still, we do not question the fact that many people seem to do much better when consuming pears versus other fruits in terms of allergic response. It's very possible that these two experiences - better digestibility and decreased allergic response - are related, and that future research will help us understand why pears may provide us with special health benefits in these areas. Description Pears are a member of the rose family of plants (Rosaceae), which, in addition (of course) to roses, contains a long list of fruits including apples, apricots, cherries, chokeberry, crabapples, loquats, peaches, plums, quinces, raspberries, serviceberries, and strawberries as well as the tree nut, almonds. The many different varieties of pears commonly found in U.S. groceries all belong to the same category known as European Pear (Pyrus communis).

These pears typically have a rounded body that tapers into a neck of various lengths. They are distinct from (but closely related to) the fruit we commonly call "pear apple." Pear apples are completely round with no necks, and while they remind of us of apples in shape, their skins make us think they are pears. Contrary to popular belief, pear apples are not a cross between apples and pears. Pear apples belong to a second category of pear, broadly referred to as Asian pear. Included in this second category are Chinese pear, Japanese pear, and Korean pear (Pyrus pyrifolia) as well as Siberian/Manchurian pear (Pyrus ussuriensis). When these categories are combined, they account for more than 3,000 varieties of pears that people enjoy worldwide. Pears are found in a variety of colors, including many different shades of green, red, yellow/gold, and brown. Many varieties fail to change color as they ripen, making it more difficult to determine ripeness.

(For more about selection of pears, please see our How to Select and Store section.) The list below describes some of the more commonly enjoyed varieties of pears: Bartlett: best known of the pear varieties in the U.S., and most often the variety found in cans. Bartletts are yellow/green and speckled, and sometimes called Williams pears Bosc: cinnamon brown-skinned pears with long tapered necks with a honey-like but complex flavor Comice: round, short pears with either green and red coloring, or sometimes almost completely red with especially soft and juicy flesh Concorde: tall, skinny, and golden/green pears with flesh that is firmer and more dense than many other varieties Forelle: red/green and speckled like a trout, and thus the name, meaning "trout" in German. A small-sized pear that yellows as it ripens. Green Anjou: a widely available, compact, and short-necked pear. It doesn't change color much while ripening, so you'll need to use the stem test described in our How to Select and Store section.

Red Anjou: very much like its green counterpart, except a rich reddish maroon in color and higher in anthocyanins (which is the main reason for its rich red color) Red Bartlett: very much like its yellow/green counterpart, except with an all-round bright red skin, they sometimes feature light vertical striping, and like Red Anjou, they are rich in anthocyanins Seckel: smallest of the commonly eaten pears, usually yellow/green or olive green in color, and mixed with broad patches of red Starkrimson: bright crimson red color, more narrow-necked that Red Anjou, but equally rich in anthocyanins and especially gorgeous in a salad History There is some debate about the exact origins of the European pear, but many experts believe that European pears (Pyrus communis) and Asian pears (both Pyrus pyrifolia and Pyrus ussuriensis) evolved separately and during the same approximate time in history (roughly 1000 BC). Certain species of pear are also native to parts of Africa.

Beginning in the 1500's, Eurpoean colonists began to bring pears to North America, where they apparently were not native or enjoyed before that time. While pears were cultivated there during those years, the colonists continued to import most of the pears they consumed from Europe, and especially from France. Today, pears grown in Europe have become a very small part of the U.S. diet. While the U.S. continues to import over 75,000 metric tons of pears each year, the vast majority now come from Argentina, Chile, China, South Korea and New Zealand. On a worldwide basis, China has become the world's largest grower of pears. Out of 21 million tons produced worldwide, China now produces about 15.5 million tons, or nearly three-quarters of the world total. Of the remaining 5.5 million tons, another 2.7 come from Europe, 1.1 from Argentina and Chile, 0.8 from the U.S., and smaller amounts from New Zealand, South Korea, and other countries.

Within the U.S., the state of Washington is by far the largest grower of pears, accounting for about half of all U.S.-produced pears. California and Oregon follow next, with significant commercial production also occurring in New York and Pennsylvania. How to Select and Store Since pears are very perishable once they are ripe, the pears you find at the market will generally be unripe and will require a few days of maturing. Look for pears that are firm, but not too hard. They should have a smooth skin that is free of bruises or mold. The color of good quality pears may not be uniform as some may feature russetting where there are brown-speckled patches on the skin; this is an acceptable characteristic and oftentimes reflects a more intense flavor. Avoid pears that are punctured or have dark soft spots. It is possible, of course, that you may find ripe pears at the market. When trying to determine whether a pear is ripe, don't start by squeezing the whole fruit. Instead, we recommend gently pressing only at the top of the pear, near its stem. If that spot gives in to pressure, the pear is probably optimally ripe for eating.

If the flesh feels extremely soft, almost to the point of being squishy, the pear is overripe. For food safety reasons, we recommend that overripe pears only be used in cooked recipes rather than eaten raw. At WHFoods, we encourage the purchase of certified organically grown foods, and pears are no exception. Repeated research studies on organic foods as a group show that your likelihood of exposure to contaminants such as pesticides and heavy metals can be greatly reduced through the purchased of certified organic foods, including pears. In many cases, you may be able to find a local organic grower who sells pears but has not applied for formal organic certification either through the U.S. Department of Agriculture (USDA) or through a state agency. (Examples of states offering state-certified organic foods include California, New York, Oregon, Vermont, and Washington.) However, if you are shopping in a large supermarket, your most reliable source of organically grown pears is very likely to be pears that display the USDA organic logo.

As with all of the World's Healthiest Foods, we recommend that you purchase certified organic pears to lower your risk of exposure to unwanted pesticides, sewage sludge contaminants, and any potential risks associated with irradiation or genetic engineering. Fortunately, over 250 certified organic farms in the U.S. now produce over 20,000 tons of organic pears, and so these delicious fruits are getting easier to find in organic form. If you will not be consuming the pears immediately once they have ripened, you can place them in the refrigerator where they will remain fresh for a few days. If you want to hasten the ripening process, place them in a paper bag, turning them occasionally, and keep them at room temperature. Storing pears in sealed plastic bags or restricted spaces where they are in too close proximity to each other should be avoided since they will have limited exposure to oxygen, and the ethylene gas that they naturally produce will greatly increase their ripening process, causing them to degrade. Pears should also be stored away from other strong smelling foods, whether on the countertop on in the refrigerator, as they tend to absorb smells.

Tips for Preparing and Cooking Fresh pears are delicious eaten as is after gently washing the skin by running it under cool water and patting it dry. Since their skin provides about half of the pear's total dietary fiber as well as its antioxidant and anti-inflammatory phytonutrients,, it is best to not peel the fruit but eat the entire pear. To cut the pear into pieces, you can use an apple corer, cutting from the fruit's base to remove the core, and then cutting it into the desired sizes and shapes. Once cut, pears will oxidize quickly and turn a brownish color. You can help to prevent this by applying several drops of lemon, lime or orange juice to the flesh. How to Enjoy A Few Quick Serving Ideas Combine pears with mustard greens, watercress, leeks and walnuts for a delicious salad. Serve pears with goat or bleu cheese for a delightful dessert. Add chopped pears, grated ginger and honey to millet porridge for a pungently sweet breakfast treat. Core pears, and poach in apple juice or wine.

WHFoods Recipes That Feature Pears Comice Pear Comice Pear The comice pear is one of the most fragile of varieties due to its juice-heavy content when ripe. Handle with care and you will be rewarded! Scientific Binomial Name: Pyrus spp. SELECTION INFORMATION Eaten fresh, in salads or use in fruit baskets. Selection A good-quality Comice pear will be medium-sized or larger with no bruises and only a few minor scuff marks. The coloring will be green-yellow with an occasional red blush. Avoid Avoid product with soft spots or scars that are more than skin-deep. Too much yellow means a Comice pear is over-ripe. Storage Unripe pears may be stored in the refrigerator for long periods and still ripen correctly. Ripen in a cool, dark place. Handle with care, especially when fully ripe. Once ripe, pears may be refrigerated for a few days. Ripening Product that is extremely hard will ripen best at room temperature. Only refrigerate after ripening or if you want to slow down the ripening of some of your pears. You can speed ripening by placing a ripe banana in a sealed plastic bag with your pears.

Pears are ripe when they yield slightly to gentle pressure at the stem end and the skin has a slight waxy feel. Nutritional Information Comice Pears are low-fat, sodium-free, and cholesterol-free. They're also a good source of fiber and vitamin C. Tips & Trivia Ripen pears at room temperature in a sealed plastic bag with a couple of ripe bananas. When the pear is ripe, refrigerate until you are ready to eat it. Pears are cousins of apples. American varieties come from Europe, where they migrated from central Asia. In The Odyssey, the Greek poet Homer calls pears a "gift of the gods." Early colonists brought the first trees to America where they thrived until blights became severe. Most pears are now grown west of the Rockies where diseases are less of a problem. Write a review for Comice Pear Pears! 7 Common Types and How to Use Them | The Kitchn Pears! 7 Common Types and How to Use Them Pears! 7 Common Types and How to Use Them Email If you're browsing your local farmer's market, you'll probably see more than seven types of pears.

You may even discover a totally new (and vaguely unpronounceable) variety that becomes your favorite. But for now, let's talk basics. What's the difference between a Bartlett and a Bosc? And which one should you pick up for your afternoon snack? These seven types of pears are what we see most often at the grocery store. To be honest, a lot of them look (and taste) alike, and you can certainly use them interchangeably. But some really need to ripen to a perfect point before they taste sweet; others should be eaten when they're still a bit hard. • For pictures of each variety (plus a few extra we're not highlighting here), check out the website of the Pear Bureau Northwest: usapears.org . 7 Common Varieties of Pears ANJOU: Anjou pears can be green or red. They're squatty, with a round shape and a thicker stem that's kind of nestled into the neck. They are basic, all-purpose pears. You can snack on them (they're ripe when they give to gentle pressure around the stem), put them in salads, or bake with them.

ASIAN: Yes, this is a catchall for a wide range of asian pears. If you want to read about different varieties, check out this excellent post . The asian pears we see most often are shaped like apples with an olive green skin that's usually speckled. They are crunchy; they're texture is more like an apple than a common pear, so they're great for baking or adding a crisp texture to salads. BARTLETT: This is the pear most of us got in our lunchboxes as kids. It has the classic pear shape and lime green to yellow skin (more golden when it's super ripe). Bartletts are sweet, soft, and delicious, but you have to be careful they don't get too ripe. They can go mushy (and bruise) pretty fast. For that reason, we prefer to save these for snacking. If we bake with them, we make sure they're not quite ripe. BOSC: Bosc pears are the most distinctive; you can spot them right away. They're the ones with the long, skinny necks and thick, brownish skin. Their flavor can be wonderful—deep and densely sweet—but we sometimes find it hard to capture.

Bosc pears can be tough and tasteless when they're not perfectly ripe (the skin is a bit tough, too), but they don't need to be soft to be ripe, so it can be hard to tell. We'd save these for baking . COMICE: These guys are fat and round with short necks and thick stems. Most comice pears are green but can have red streaks as they ripen. Their flesh is often described as "creamy," and the usapears website recommends serving them on a cheese plate. We like to eat these out of hand; they're a great shape to hold. CONCORDE: Truth be told, we don't see a lot of concorde pears in our grocery store, but we're including them for this interesting fact: Apparently they don't brown very much when you slice them. Anyone have any experience with this? Is it true?If so, they'd be great for green salads or fruit salads. And like Bosc pears, they have long, tapered necks and don't need to be soft to be ripe. SECKEL: Oh, we love itty bitty seckel pears (pictured at top).

They are only in the markets for a short time, and they're perfectly sweet when they're ripe (not so tasty when they aren't). We've used these mini pears for place card settings , and there are some desserts that call for whole seckel pears (check out the top one in this post ). But they don't have a ton of flesh to work with, so we usually save them as snacks. What is your favorite type of pear? How Long Does the Comice Pear Tree Bear Fruit? | Home Guides | SF Gate How Long Does the Comice Pear Tree Bear Fruit? How Long Does the Comice Pear Tree Bear Fruit? Comice pears are green to yellow, with an occasional splash of red. The comice pear is a winter European pear (Pyrus communis) that was imported to the United States in 1849 from France. It is a very sweet green-yellow fruit that is considered to be the best tasting pear available, making it extremely popular in holiday gift baskets. It grows well in U.S. Department of Agriculture hardiness zones 5 through 9 and has relatively low winter chilling requirements compared to other cultivars. Age Fruit trees must reach maturity in order to bear fruit.

The comice pear is a relatively early fruiting tree and will bear within 3 to 5 years compared with 4-8 for most other varieties of pears. They can live to be up to 75 years old, giving the pear one of the longest life expectancies among fruit trees. It is safe to say that a comice pear tree will provide at least half a century worth of quality fruit. Growing Season Comice pears begin as yellow blooms in the mid spring. Their ability to produce without cross pollination depends on where the tree is located. In the western United States, they are considered self-fertile, but produce even better with a pollinator. On the opposite side of the country, the eastern-grown comice pears require a pollinator in order to produce. Bosc pears, hardy in USDA zones 4 through 9, are a good choice for cross-pollination in either instance. Using a cotton swab to pollinate by hand can also help to encourage fruiting. Simply brush the swab lightly from pistil to stamen repeatedly around the tree. Comice are one of the latest harvested pears and can be picked from late summer into early fall, reaching shelves for sale by October.

Fruit Life Comice pear fruits have a very long shelf life, but require some extra care. Like many fall fruits, they need to be kept in cold storage prior to eating. Place pears in a location approximately 30 degrees F for two to six weeks, then remove them to a warmer environment. They must be kept for five to seven days in temperatures ranging from 65 to 75 degrees F in order to sweeten. Comice pears can be stored for up to four months, making them freshly available from late fall through January. Extended Growing It is possible to force a pear tree to bear fruit before its natural maturity, extending the number of years it will bear fruit. This is only successful when the tree has begun blooming, but is not yet bearing fruit. Both methods prune away pieces of the tree in order to direct energy into fruiting. The first option is to prune the two-year-old shoots back to the flower buds once the buds appear. The second is to remove the tips of any fast-growing shoots in May or June. Pears nutrition facts and health benefits Custom Search Pears nutrition facts Sweet, delicious and rich flavored pears offer crunchiness of apples yet juicy as peach and nectarine.

They are widely popular, particularly in the whole of the northern hemisphere, for their unique nutrient qualities. Botanically, it is a "pome fruit” produced in the Rosaceae family of trees, in the Pyrus genus. Pome fruit plants are an average sized trees found in semi-tropical regions around the northern hemisphere. They bear medium-size fruits that characteristically have several small seeds at its center encased in tough coat. The members of pome family fruits include apple , loquat , quince , medlar...etc. Scientific name: Pyrus communis. (Photo courtesy: Sandy Austin ) Pears are broadly classified based upon their place of origin as Asian-pears and European-pears. Asian varieties feature crispy texture and firm consistency that do not change even after harvesting or storage, making them fit for ready-to-eat. Whereas, European types generally become soft and juicy when allowed them to ripen. In structure, pear fruit feature bell or “pyriform” shape; around 5-6 inches long, and weigh about 200 gm. Fresh fruit is firm in texture with mild ‘ apple ’ flavor.

Externally, its skin is very thin; and depending upon the cultivar type, it can be green, red-orange or yellow-orange in color. Inside, it's off-white color flesh is soft and juicy. However, in case of completely ripe fruits, its flesh may turn to grainy texture with gritty sensation while cutting with a knife. The center of the fruit is more or less similar to apple in appearance with centrally located tiny inedible seeds. < td> Some of the popular Asian varieties are Ichiban Nashi, Shinsui, Shinsieki, and Nijisseki. Popular European types are Bartlett, and Comice. Health benefits of pears Pears fruit is packed with health benefiting nutrients such as dietary fiber, anti-oxidants, minerals and vitamins, which are necessary for optimum health. Total measured antioxidant strength (ORAC value) in pears is 2941 µmol TE/100 g. Pears are a good source of dietary fiber. 100 g fruit provides 3.1 g or 8% of fiber per 100 g. Regular eating of this fruit may offer protection against colon cancer.

Most of the fiber in them is non soluble polysaccharide (NSP), which functions as a good bulk laxative in the gut. Additionally, its gritty fiber content binds to cancer-causing toxins and chemicals in the colon, protecting its mucous membrane from contact with these compounds. In addition, pear fruit is one of the very low calorie fruits; provides just 58 calories per 100g. A low calorie but high fiber diet may help bring significant reduction in body weight, and blood LDL cholesterol levels. They contain good quantities of vitamin C. Fresh fruits provide about 7% of RDA per 100 g. They are moderate sources of antioxidant flavonoids phyto-nutrients such as beta-carotene, lutein and zea-xanthin. These compounds, along with vitamin C and A, help the body protected from harmful free radicals. The fruit is a good source of minerals such as copper, iron, potassium, manganese and magnesium as well as B-complex vitamins such as folates, riboflavin and pyridoxine (vitamin B-6). Although not well documented, pears are among the least allergenic of all the fruits.

For the same reason, they often recommended by health practitioners as a safe alternative in the preparation of food products in allergic persons. Pears have been suggested in various traditional medicines in the treatment of colitis, chronic gallbladder disorders, arthritis, and gout. Selection and Storage Fresh pears can be readily available in the stores. While Bartlett variety is a predominant variety during summer, Comice, Seckel, etc. are chief fall-season pears. Asian pears are generally ready to harvest by August and made available in the stores by September. Choose fresh, bright, firm textured fruits with rich flavor. Avoid those with pressure marks over their surface as they indicate underlying mottled pulp. Some fruits, especially the Asian varieties may feature rusted speckles over their skin, which otherwise, is an acceptable characteristic. Keep unripe pears in a basket with separate chambers at room temperature or wrap in paper to ripen as you do in papaya . The fruit is ripe once it yields to gentle pressure, and ready to be eaten. Eat them while they are fresh to get maximum nutrient benefits. Otherwise, keep them inside the refrigerator where they will remain fresh for a few days.

Preparation and Serving tips Wash them in clean running cold water before use to remove any surface dirt and pesticide/fungicide residues. Trim both ends using paring knife and cut into two equal halves. Take out centrally placed small seeds. Slice the fruit into desirable cubes or chunks. As in apple, sliced fruit pieces turn brown on exposure to air due to conversion of iron from ferrous oxide to ferric oxide. If you have to serve them sliced, rinse slices in acid-water added with few drops of fresh lemon. Since several of the vitamins and minerals are concentrated in significant quantities just underneath the skin, pears should be eaten as a whole along with its skin to get maximum benefits. Here are some serving tips: Eat them as they are without any additions to get maximum health benefits. Pear is also used in the preparation of fruit juice, jam, pie, and fruit salad. Add as a juice mix with other fruits like pineapple , peaches , grapes ...etc. Dried pear slices can be added to baby food. Safety profile Pears are among the least allergenic of all fruits. For the same reason, they often recommended by health practitioners as a safe alternative in the preparation of food products in allergic persons.( Medical Disclaimer ).

<<-Back to Fruit nutrition from Pears . Visit here for an impressive list of all variety of fruits with complete illustrations of their nutrition facts and health benefits. Comice Pears Information, Recipes and Facts Description/Taste Comice pears have a distinctly squat shape, with a large bulbous bottom and a short, well-defined neck. The stem is short and thick. The yellow-green skin of a Comice pear may have a red blush on one side of the fruit, where the sun’s rays were most direct. The skin is very fragile, and bruises easily. Comice pears have a sweet aroma, to match the sweetness of its flesh. The flesh itself has been called soft and creamy, silky even, with a sweet flavor and “true pear” taste. Comice pears are known for being very juicy. Seasons/Availability Comice pears are available from late summer through early spring. Current Facts Comice pears are known as the sweetest and juiciest of all of the European, or Pyrus communis, pear varieties. Because of the desirability and timing the of the Comice pears, they have earned the moniker “Christmas pear”.

Named for their affinity for ending up in fruit baskets with other flavors of the season, Comice pears can be somewhat large and are perfectly ripe in time for the holiday. Applications Sweet and soft-fleshed Comice pears are best used in raw applications and don’t hold up well to cooking. The texture would be well-suited for a pear butter or sauce. Comice pears pair best with creamy Brie, Camembert or Blue cheeses on a cheese plate, whether to start or finish a meal. Add slices to enhance watercress or spinach salads. The delicate skin of the Comice pear can bruise or tear easily. To store, keep at room temperature. Refrigerate ripe fruit for only a day or two. Geography/History Comice pears were first cultivated in the mid-1800s near Angers, France. Comice pears were known by the name Doyenné Du Comice when they were first introduced in 1849. Comice pears are grown primarily in the US Pacific Northwest and in some areas in France. The first red-colored Comice pear appeared as a “bud sport” on a tree in Oregon in 1960.

Today, both colored varieties can be found in markets. A Visual Guide to Pears | Epicurious.com | Epicurious.com A Visual Guide to Pears Learn how to distinguish European pears from Asian varieties Text by Esther Sung; photos by Chris Astley share print P ears can be divided into two simple categories: European and Asian. The former is what we typically think of: a smooth-skinned fruit with gentle bumps and curves in that typical bottom-heavy shape. Asian pears are uniform in color (yellowish-tan) and shaped more like apples, with a completely different texture and taste. Asian pears do not change color after being harvested, whereas some European ones do. While many of the pears presented in this guide can be found in your local supermarket, gourmet shop, or farmers' market, you can also order harder-to-locate varieties from online companies such as Harry & David and FruitGiftBasketsOnline.com . To grow your own pear trees, visit your local garden nursery or try an online nursery that specializes in fruit trees, such as Adams County Nursery and Van Well Nursery . For buying and preparation advice, check out our guide to cooking with pears .

Forelle Characteristics: This pear is easy to identify due to its small size, an ovalish shape, smooth skin, and striking yellowish-green freckled skin, which turns a beautiful red as it ripens. Sweet and delicate, Forelles are an old European variety. Because of their sweetness and size, Forelles are a good fruit choice for young children's snacks. Bosc Pears Alternate Name: Kaiser Pears Characteristics: The Bosc pear stands a head taller than other pears with its elongated slender neck. Its brown skin has a relatively rough texture and can have hints of yellow or green. The pear's white flesh is sweet, crisp, and firm to the touch. If a recipe calls for poaching, Bosc pears are a good choice since they will keep their shape and not turn to mush. They're also good for eating raw and baking . Bartlett Alternate Names: Williams pear, Williams' Bon Chrétien pear Characteristics: Pictured is a fully-ripened yellow Bartlett; red Bartletts are also common throughout the U.S. Other than a difference in color, the two varieties share many qualities: a delicate thin skin, a sweet taste, and a bite that's juicy and soft.

The Bartlett is an old pear variety, first developed in the late 1700s in the United States. Bartletts used to make up most of America's pear production (they have since given way to Anjou and Boscs), and they are still the most popular variety in the country. Most canned and processed pears (purées, juices) are made from Bartletts. Use the Bartlett when baking. Taylor's Gold Alternate Names: Gold Pear, Taylor's Golden Characteristics: Related to the Comice pear, this large New Zealand pear is almost round and has a golden-brown skin. Its sweet juicy flesh is so smooth that it almost melts in your mouth. This is a good pear for making jams, jellies, and sauces. Anjous Pictured, left to right: Green Anjou, Red Anjou Alternate Names: Anjou, d'Anjou, Beurre d'Anjou Characteristics: Of the two types of Anjou pears, the green is easier to find, although red Anjous are gaining ground. Short, squat, and very plump, these pears look as if they almost have no neck—giving them an egglike appearance.

Both varieties have a smooth skin with flesh that's juicy and firm. Green Anjous stay green, even when fully ripened. These are best eaten raw. Asian Alternate Names: nashi pear, Japanese pear, Korean pear, Taiwan Pear, sand pear, apple pear Characteristics: This apple-shaped pear is unusual in many regards. First, it has a very unpearlike shape. Second, the skin's texture is a little gritty and not as soft as that of other pears. Third, the flesh isn't especially juicy (relatively speaking) and has a crispness that borders on crunchy. Fourth, it lacks a typical "pear" flavor. And finally, unlike many fruits, the Asian pear is ripe when it's firm, not when it becomes more pliable to the touch. Take advantage of the Asian pear's characteristics by eating it raw and in salads and slaws . Comice Alternate Names: Doyenne du Comice, Christmas pear Characteristics: Pictured here is a red Comice, a variety of Comice pears that is still relatively new on the market (first found in the orchard in the 1970s). Like the Anjou, the Comice is also available in green.

Both red and green Comice pears have skin that breaks very easily, and they are very sweet, creamy textured, and juicy. It's popular in holiday gift fruit baskets, so it has become known as the "Christmas pear." These pears aren't ideal for poaching because of their relatively delicate nature and juiciness, but they're great for baking and eating with cheese. Highly prized by the French, enjoy this pear with a good French Brie or another soft creamy fromage.

Question: What type of fruit is a Comice?
Answer: Pear