First cultivated some 4,000 years ago, pears are now grown in temperate regions worldwide, and so enthusiastically that some 5,000 varieties have been developed. In the United States, the pear is almost as popular as the apple, to which it is related. Both are members of the rose family, and both are pome fruits (those with a distinct seeded core). When eaten with their skin, pears are a good source of dietary fiber, providing slightly more than an equivalent number of apples. Pears are not consumed in the same quantities as apples, probably because they are not quite as hardy. They quickly become mealy if left to ripen on the tree, and they have a much shorter storage life.

Pear trees were brought to North America by early colonists. Though pear trees have a long lifespan (75 to 100 years), most of the original ones planted were killed by a disease called fire blight that is still prevalent enough in the northeastern part of the country to limit commercial cultivation. The blight has been severe in the Pacific Coast regions, and today 98% of the domestic pear crop is grown in California, Oregon, and Washington.

Pears, like bananas, are seldom tree-ripened. Growers pick pears when they are mature but still green and firm, allowing them to ripen in the market and at home. As pears ripen, the starch converts to sugar and the fruit becomes sweeter, juicier, and softer with an almost melting texture that led Europeans to nickname some of the varieties "butter fruit."

Varieties

Only four principal varieties and a few specialty types of pears are available in most areas of the country. Bartletts appear in summer, the others are available in fall and winter. A number of varieties are imported when their domestic counterparts are out of season. Each type has a distinct shape and color with subtle differences in flavor and texture.

Anjou: The most abundant winter pear, the Anjou, is oval shaped, somewhat stubby with smooth yellow-green skin and creamy flesh that has a slightly blander taste than the other leading varieties.

Bartlett: The leading summer pear and the most popular variety, the Bartlett accounts for 65% or more of commercial production. It is also the principal pear for canning and the only variety sold dried. Large and juicy, a ripening Bartlett turns from dark green to golden yellow, often with a rosy blush. Growers have also developed a red-skinned strain.

Bosc: A firm, almost crunchy pear, the Bosc has a long, tapering neck and rough, reddish brown skin. It holds its shape well when cooked so it is an excellent choice for baking and poaching.

Comice: This pear is generally regarded as the sweetest and the most flavorful. The Comice is favored as a dessert pear and is likely to be included in gift boxes and fruit baskets. It has a squat shape and a dull green skin that may show light blemishes and discolorations that do not affect the flavor.

SPECIALTY PEARS
Seckel: Seckel is the smallest pear variety and very sweet, which makes it ideal for snacking.

Winter Nellis: A spring pear with a squat shape, dull green skin, and firm flesh, Winter Nellis is excellent for baking.

Clapp: Clapp is a juicy, sweet pear with green-yellow blushed skin.

Forelle: Forelles are small, bell-shaped pears, with golden yellow skin and freckles that turn bright red during ripening.

Asian pears: Asian pears look like large, greenish-brown apples. They are quite crisp and have less of a pear flavor than other pears. They are in limited supply, and usually more expensive.