Unkindly named but understandably, Ugli™ fruit, pronounced OO-gli, is wrapped in a rough, puffy, slightly loose-fitting greenish-yellow to orange baggy fragrant skin.
Violina Di Rugosa Butternut Squash
Violina di Rugosa squash is an heirloom butternut named after its violin shape and rough or scalloped skin.
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Williams pears are some of the most familiar pears on the market. They are bell shaped with thin green to yellow skin (green when underripe, yellow when fully ripe). Inside, they have pale white, juicy flesh. The flavor has been described as buttery and classic pear.
Williams pears are available from late summer through early winter.
The Williams Pear is more commonly known as the Bartlett pear in the United States. This variety of Pyrus communis is known as Williams or Bon Chrétien in the UK, and by still other names in other parts of the world. It is one of the most popular pears on the market.
Pears, including the Williams, are an excellent, healthy part of the diet. They contain fiber, which helps the digestive system work smoothly and may help lower LDL cholesterol levels. They also contain Vitamin C, calcium, iron, protein, and antioxidants. Pears are low in nutrients such as fat and sodium.
Williams pears are versatile. They can be used for both eating fresh, cutting into salads, etc. and in baking and cooking. They pair well with cheese, nuts, and honey, and make excellent pies and sauces. Processed pears in cans and juices tend to be Williams, so they are quite forgiving. Ripe Williams pears are golden yellow, smell fruity, and are soft at the neck. Refrigerate ripe pears to make them last longer; keep them on the counter to ripen further.
Williams pears are the most popular and most commonly grown variety of pear in the United States. Today, it makes up 50% of the total pear crop in the country, followed by Anjou and Bosc pears.
An English schoolmaster named Stair allegedly discovered this pear in 1765, and named it after himself. He eventually sold it to a nursery, which renamed it the Williams pear and spread it throughout England. It was then brought to the United States in 1797 and grown at a Massachusetts estate by Enoch Bartlett, who renamed the pear again with his own name.
Recipes that include Williams Pears. One is easiest, three is harder.
|Larder Love||Pear Liqueur|
|Great British Chefs||Caramelized Pear with Gorgonzola Ice Cream|