| Pears are a member of the rose family and related to the apple, the almond, and the apricot. Like apples, pears grow well in temperate zones with the largest pear-producing countries being China, Italy, the United States, and Russia. |
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| Anjou: |
Also called D'anjou. Yellow-green skin, short neck, firm flesh, sweet and juicy. Available October through May. Good for eating and cooking. |
| Asian pear: |
Most common variety is the 20th Century. Large, round, yellow, sweet, very juicy and crisp. Available late summer through early fall. |
| Bartlett: |
Large, bell-shaped, red or yellow-green, aromatic, sweet and juicy. Available July through November. Good for eating and cooking. |
| Bosc: |
Brown with long thin necks and thicker, rough skin. Aromatic, sweet-tart, rich texture. Available October through April. Good for eating and cooking. |
| Comice: |
Large, round, greenish-yellow, exceptionally sweet, juicy, smooth. Considered to be one of the finest pears in the world. Available October through January. Best for eating. |
| Conference: |
Similar to the Bosc, juicy, sweet. Named for the 1885 International Pear Conference in which it won first place. |
| Packham: |
Australian variety similar to the Bartlett. Irregular shape, large, yellow, juicy and sweet. |
| Passe-Crassane: |
Large, round, slightly granular, very sweet. Created by crossing a pear with a quince. Available in the winter. |
| Seckel: |
Small, brown, crisp, gritty, spicy and sweet. Available late August through December. Good for cooking and canning. |
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