With its crisp bite and round contours, the Asian pear reminds us of an apple, so its nickname "apple pear" isn't off the mark. Sweeter than the average Asian Pear, the Korean boasts a honeyed, buttery flavor.
Melt-in-your-mouth texture with hints of vanilla and apple-blossom honey. Its slightly thick skin hides a creamy-crisp fruit with more tartness than other pears. The Bosc is known as the best cooking pear, and it's also at the top of our list for eating raw.
With its tender, fine-grained flesh, mild pineapple tang, and slightly grainy texture, the Bartlett is one of our favorite fruits. It's the ultimate summer pear. When its speckled green skin turns to yellow, this juicy pear is ripe and ready to eat.
A hint of cloves and tart pineapple. Juicy as a honeydew. This all-purpose pear holds up well when cooked, but it's just as good right off the tree.
Forelle pears make an excellent out-of-hand snack; they add color and flavor to salads and pairs extremely well with tart cheeses. Product of Oregon & Washington. Choose fruit with no bruises or soft spots. Forelle pears ripen at room temperature, though that may take several days depending upon how ripe at purchase. Can be stored unripe in a home refrigerator for several weeks; always keep ripe pears refrigerated.
