10 Things to Consider When Buying Sweetest Pear Type

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You may not be able to name more than a pair of pears, such as the commonly found green or yellow ones with a heavy bottom. While the term &#;going pear-shaped&#; may have negative connotations, the sweet fruit actually serves up lots of goodness, such as potassium and vitamins C and K. Depending on their place of origin, pears come in a variety of species. Here are seven succulent options:

1. Red Anjou Pear

Some pears are green, some are yellow, but Red Anjou pears are a beautiful rusty red colour. These pears are of European origin and are generally in season all year round, except for a short period in late summer. When ripe, these pears develop a mildly sweet flavour. They are extremely juicy with a smooth texture, making them a delightful fruity snack.

2. Bartlett Pear

Also known as the Williams pear, this is what most people picture in their minds when you say the word &#;pear&#;. Its colour brightens from green at harvest to yellow as it ripens, which is a characteristic unique to Bartlett pears as more pears do not change colour upon ripening. The taste of this fruit is distinctly sweet, while its flesh is buttery, smooth and easy on the palate. You can eat Bartlett pears fresh, paired with cheese or added to salads for a sweet flavour.

3. Bosc Pear

Crisp when raw, Bosc pears are the best example of the soft, crunchy texture that pears are typically associated with. Both Bartlett and Bosc pears are cultivated varieties of Pyrus communis. The brownish russet coloured skin of the Bosc pear is easy to recognise, as is its unique pear scent. The pear is grown in Europe and has a true pear shape. Each fruit has a long, curved stem with an elongated neck and a slender middle that tapers to a rounded and elongated bottom. The taste of these pears is pleasantly spicy and sweet.

4. Asian Pear

While this species of pears is more accurately known as pyrus pyrifolia, it is commonly known as the Asian pear. Unlike European pears, Asian pears are good to eat as soon as they are harvested. They can also be kept for several months if kept in cold storage. This makes them more popular with some people than European pears that need time to ripen after removal from cold storage. The white flesh of the pear is especially juicy and aromatic with a sweet and slightly acidic flavour. Asian pears also maintain their crisp texture long after being picked, a characteristic unique to them.

5. Corella Pear

Smaller than the usual pear, the Corella pear is the perfect snack size. Known as Australia&#;s prettiest pear and named after a colourful and elegant native parrot, it has a delicate sweet taste, a slightly firm texture and a beautiful yellow appearance with a rosy blush that develops when it ripens. Its flesh is creamy and loaded with flavoursome juice. These pears are best eaten fresh or thinly sliced to complement salads. Corella pears also pair well with cheese.

6. Concorde Pear

The delicately shaped Concorde pear is green, with an exceptionally elongated neck that tapers up to a sharp pointed top. A newer pear variety that originated in England, it is crunchy, juicy and sweet, with a distinct vanilla flavour. As you bite into the pear, you will find that it has crisp and dense flesh that steadily becomes more tender as the pear ripens.

7. Seckel Pear

Seckel pears are small and tear-drop shaped, with a very round body and a short neck. The petite pears have a green skin with a red blush. Their flesh is creamy and white, and is significantly denser and coarser than other pears. If you&#;re a pear fan with a sweet tooth, you&#;ll be interested to know that Seckel pears have the sweetest flavour out of all the pear varieties.

Written by Rosalind Ang

A fan of all spicy cuisine, Rosalind cannot live without chilli padi. She also spends most of her free time dreaming of her next date with salmon sashimi.

While everyone is busy getting pumped for apple season, I'm thinking about how to pick pears. Remember: There's another equally delicious fall fruit that deserves your attention, too. Pears may not get as much hype, but they're just as tasty, snackable, and fun to cook with as any old apple. The one downside to this oft forgotten fruit: They're just as tricky to shop for. If you don't know what you're looking for, it can be nearly impossible to tell the good pears from the bad when you're at the supermarket.

As is the case with apples, there are no obvious clues that will tell you if a pear is good or not, but there are a handful of really subtle ones that'll point you in the right direction. Here, Randy Davidson, global produce field inspector at Whole Foods Market, tells SELF about all the little things you should be on the lookout for. Along with the fact that a bruised pear isn't always a bad thing, this is everything you should know.

There are many different kinds of pears, but just a few common ones.

During peak pear season (from September to January), you'll see many, many, many different kinds of pears at the farmers market, but for most of the year, Davidson says you'll only really see three at the supermarket: Anjou, Bartlett, and Bosc. Less common varieties that you may also encounter outside of peak pear season include Golden Russet and Comice.

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Bartlett pears are green with a red blush and a sweet and creamy flavor that makes them equally great for snacking on and adding to salads, Davidson explains. He calls Anjou pears "America's favorite pear," because they're super sweet and juicy, perfect for baking or grilling (yes, grilled pears are a thing, and they are amazing). They can be either green or red. And finally, Bosc pears are brownish-yellow, and they're also great for snacking on or adding to salads because they have an excellent spicy-sweet flavor.

As for those less common varieties, Golden Russet pears are copper colored and very sweet (a favorite of Davidson's!), and Comice pears are extremely delicate, with very thin, fragile skin and juicy, silky, sweet flesh. Since these types are less common, you're best off enjoying them as they are.

Since pears have very delicate skin, light bruising isn't necessarily a bad thing.

Though it's generally not a good thing when a piece of fruit is bruised, Davidson says it's not that big of a deal when it comes to pears. Because Comice pears are more tender than most, he explains that light bruising commonly occurs during production. He assures me these marks are purely cosmetic, though, adding that they don't normally affect the pear's interior.

Though light bruising is fine, dark spots or punctures are not.

Avoid any pears with large dark or mushy spots and tears in the flesh. He says those are the common indicators of a bad pear, and they mean that the fruit will decay faster than normal.

To find a good pear, you'll need to get a little touchy-feely.

"The best way to tell if a pear is ripe is by feel," says Davidson. Start by gently applying pressure to the neck (the area where the stem is). If it yields, that means its ripe. "Pears texture should be fairly firm and consistent, but with more give near the stem end when ripe," he explains. "Harder fruit is less ripe."

If you accidentally buy an unripe pear, know that it will continue to ripen.

Like apples, pears release a large amount of ethylene, the gas that causes fruit to ripen. If you buy a pear and it's still really hard, you can ripen it until it's soft by storing it in a brown paper bag&#;this will trap the ethylene and expedite the ripening process. Alternatively, Davidson says you can also store them in a fruit bowl at room temperature and they will eventually come around. Once they've reached your desired ripeness, he recommends storing them in the fridge to increase their lifespan.

Use your peak season pears in these recipes.

Cinnamon Pear Cottage Cheese

Andrew Purcell; Carrie Purcell

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