Produce / Pears

Starkrimson

Viva Tierra — Thu, 29 Oct 2009 18:48:59 +0000

Starkrimson was discovered in the 1950s as a "sport" - a natural mutation which produced a branch of red pears on a green Clapp's Favorite pear tree in a Missouri orchard. This striking red pear was subsequently propagated and patented in 1956 by Stark Brothers Nursery, hence the name Starkrimson. These spectacular pears have been growing in popularity ever since.

Starkrimson is one of the first pears to ripen each summer, with harvest in the Northwest beginning in August. When harvested, the color is a dark mahogany red; as the pear ripens at room temperature, the color changes to a bright crimson red. As it ripens, it develops the characteristic floral aroma and sweet, juicy flavor and smooth texture that makes it a favorite with pear lovers everywhere.

Canal Red

Viva Tierra — Thu, 29 Oct 2009 18:35:04 +0000

This Oregon original was developed in Medford by crossing the German heirloom Forelle pear with the Red Bartlett pear. It is an outstanding variety with a beautiful bright red blush over a yellow background.

The Canal Red pear's flesh is smooth, very sweet, and almost melts in your mouth with a flavor and aroma similar to the Comice variety.

This delicious dessert pear ripens in early September in the Northwest.

Abate Fetel

Viva Tierra — Wed, 23 Sep 2009 01:09:34 +0000

Italy’s favorite pear, the Abate Fetel, is long, banana-shaped and noted for its sweet, fruity flavor. It is medium to large with a smooth russet over a yellow background. The flesh is white and aromatic.

The Abate Fetel (ah-BAH-tay fuh-TEL) is named after the French monk who bred it during the mid-fifteenth century.

Test your Abate Fetel for ripeness by pressing gently on the stem end with your thumb. If the fruit gives slightly, it is ready to eat. If not, leave it in a paper bag at room temperature for a few days.

Alexander Lucas

Viva Tierra — Wed, 23 Sep 2009 01:09:17 +0000

The origin of Alexander Lucas is a bit uncertain; it is believed that friars in Western Germany discovered it. Many European apple and pear varieties came from the orchards of monasteries and convents because the friars and nuns were well educated for their day and the Church owned vast amounts of good land. Friars in monastery orchards engaged in careful observation of nature in all aspects of fruit breeding and cultivation. This lead to the development of new varieties and cultivation techniques, as well as a better understanding of the natural world. For instance, J. Mendel, an Austrian Benedictine friar, first described genetics and the basic laws of hybridization. All of the old fruit varieties (and some new ones) come from natural hybrids.

The Alexander Lucas harvest comes after the Bosc. The fruit is similar to the D’Anjou pear; however, the stem is longer and the pears tend to be larger on average. When ripe, the flesh is buttery soft, smooth and extremely juicy with a sweet delicate flavor. Alexander Lucas pears are truly a delight to eat!

Asian Pears

Viva Tierra — Wed, 23 Sep 2009 01:09:04 +0000

Although they have only appeared in US markets since the mid 1980's, Asian Pears are the oldest cultivated pears in the world, dating back to 1100 BC in Japan, China and Korea. Today, there are more than 100 distinct varieties available, each with its own special characteristics. Depending on the variety, the skin of a ripe Asian Pear can be smooth and shiny or sprinkled with freckles or russeting, with colors ranging from green to yellow to brown.

Asian Pears are remarkably crisp in texture, super juicy and sweet. Unlike European pears such as Bartlett or D’Anjou, Asian Pears do not change texture after picking, but instead are good to eat right off the tree. Asian Pears have a shelf life of 10-12 days at room temperature, but will last much longer if refrigerated. They are wonderful treats to eat out of hand, add to fruit salads, or even to sauté like apples for an exciting accompaniment to meat dishes.

Autumn Bartlett

Viva Tierra — Wed, 23 Sep 2009 01:08:49 +0000

The Autumn Bartlett (also known as Packham’s Triumph) is a medium to large, bumpy green pear. The flesh is creamy-white with a smooth texture and the taste is sweet and juicy. It is similar in flavor to the Bartlett but is larger, with a later harvest date and longer storage life.

Bred in Australia by Charles Henry Packham in the 1890’s, this variety is popular in the Argentina where it is grown extensively. This excellent storage pear is harvested in February (Autumn in the Southern Hemisphere), and holds its sweet flavor, firm texture and lovely green color for up to 9 months.

The Autumn Bartlett is best eaten out of hand but it can also be baked or sautéed. Autumn Bartletts do not change color when ripe. Your pear will be perfect to eat when it smells fragrant and yields to gentle pressure at the stem end.

Bartlett

Viva Tierra — Wed, 23 Sep 2009 01:08:34 +0000

Bartlett pears are named after an American grower, Enoch Bartlett. Bartletts, first grown in England in the late 1700s, were called "Williams" pears. While visiting London, Enoch "discovered" the pears and brought them to America where they became well known as the Bartlett. Outside of North America, they are still known as Williams.

Bartletts are greenish yellow with a red blush. The white flesh is sweet, juicy and tender with a delicately spicy flavor. Bartletts hold their shape well when baked or poached. They are ideal for canning and dessert.

Bosc

Viva Tierra — Wed, 23 Sep 2009 01:08:20 +0000

Bosc are dark yellow or light green in background, overlaid with gold or brown russeting. Their long tapered neck presents a distinctive appearance.

Bosc are juicy with a very delicate flavor, buttery and aromatic. They ripen well at room temperature. Bosc are especially good paired with soft cheeses such as Brie or for fondue, and go well with wine. They are also good for baking, boiling, poaching and eating fresh.

Concorde

Viva Tierra — Wed, 23 Sep 2009 01:08:03 +0000

A new winter pear variety, combining the best of both sides of its family tree, the Concorde has the elongated shape and crisp texture of the Conference and the mellow sweetness and abundant juice of the Comice. Bred in the 1970s in East Malling, England, its popularity has grown quickly. It is well suited for home gardeners, since unlike other pear varieties it is self-pollinating. It ripens in September and keeps well in storage.

The Concorde has large, elongated yellow-green fruit with very little russeting. As it ripens, the fruit softens, the flavor mellows and the skin becomes more golden in color. The dense, smooth flesh makes the Concorde ideal as a cooking pear, with the ability to hold shape and flavor in baking, poaching, jams and preserves. It is also excellent eaten fresh, and is wonderful for salads and slicing because the flesh resists browning (oxidation) when cut.

Packham

Viva Tierra — Wed, 23 Sep 2009 01:07:48 +0000

Packham or Packham’s Triumph is a medium to large, bumpy green pear. The flesh is creamy-white with a smooth texture and the taste is sweet and juicy.

The Packham was bred in Australia by Charles Henry Packham in the 1890’s. This variety is popular in the Southern Hemisphere where it is grown extensively. This excellent storage pear is harvested in February, and holds its sweet flavor, firm texture and lovely green color for up to 9 months.

The Packham is best eaten out of hand but it can also be baked or sautéed. Packhams do not change color when ripe. Your pear will be perfect to eat when it smells fragrant and yields to gentle pressure at the stem end.