Seasons/Availability
Anjou pears are available year round.
Description/Taste
A broad and rather lopsided pear with a short neck, the tender skin of the Anjou pear, formally D'Anjou and pronounced AWN-joo, is yellowish green brushed with russet or a hint of red. A popular winter pear, the tender flesh of this succulent pear is overflowing with juice and wonderfully sweet. Its light green to yellow-green color does not change as it ripens. Press gently against the stem end of the fruit to test for ripeness. If it gives slightly, the pear is ready to eat.
Nutritional Value
Providing a source of vitamin C and fiber, one medium pear contains about 100 calories. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Delicious as a snack or dessert, Anjou pears love to be sweetened and spiced with sugar, cinnamon or nutmeg. This super sweet variety is an excellent salad or fresh eating pear. Drizzle sections with caramel dip for an easy dessert. For a different dish, make pear soup. For baking or poaching, use before fully ripe to maintain texture. Make a yummy fresh cranberry and pear crisp. To store, keep at room temperature until ripe. Ripe pears may be refrigerated, but only for a day or two. Chilling takes away their juicy flavor. To hasten ripening, place in a paper bag and keep at room temperature.
Geography/History
A pear-fectly delicious fruit, researchers claim pears were first cultivated four thousand years ago. Members of the genus Pyrus and growing today in temperate regions worldwide, more than five thousand varieties have been developed. Early colonists are credited with introducing pear trees into North America bringing with them cuttings of European stock. Common pear trees can reach forty-five feet in height high and grow twenty-five feet in width. Durable pear trees have a long life span and are able to produce fruit seventy-five to one hundred years. Originally named Beurre D'Anjou and the most abundant of all fresh pears, this pear was discovered in the Anjou-Saumur growing region of France near the city of Angers. Introduced into the United States about 1842, the Anjou has become the principal winter pear of North America. The pears are harvested when mature but before they are ripe. After picking, the pears first endure a chilling period and then are ripened. Anjous require three to four weeks of storage in an environment between 32 degrees and 45 degrees Fahrenheit.
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Restaurants currently purchasing this product as an ingredient for their menu.
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