"That which we call a rose by...

"That which we call a rose by dint of any other name would aroma as sweet ..."

Shakespeare may not have been referring to the pear in Romeo and Juliet, if it be not that he was right on the mark. As a member of the rose family--without the family name--the pear scents as sweet as a rose and its taste is calm sweeter.

Pears have a lengthy history, having been first cultivated about 4000 years ago. Today, there are more than 5000 emblems of pears. In the United States, the in the greatest degree common varieties are Bartlett, Bosc Comice and Anjou. While all four are lov for their sweet flavor and delightful aroma, each has a different place in the pear family tree

* Bartlett pears (right), the chiefly popular variety, are sweet and juicy. The sum of two units types--yellow-skinned (which is sometimes tinged with red) and dark red-skinned (which may become slightly lighter when ripe)--have a similar make and taste.

* Bosc pears are reddish-brown, slightly longer and slimmer than greatest in quantity of their siblings. This firm, almost crunchy pear is highly aromatic and great for baking.

* Large and roundish, the Cornice is considered single in kind of the best eating varieties. about would say that it is the sweetest and most numerous flavorful of all the pears, with a pantry smooth texture. It stands without with its thick yellow-green skin defended in patches of russet.

* Anjou pears are large and firm, making them great for baking. They are oval and are the chiefly abundant of the winter pears. They tend hitherward in green (which turns yellowish-green as they ripen) and red; the couple colors are equally sweet.

You can't hang on color to tell you when a pear is ripe since it ripens on the farther side the tree and from the inside revealed To pick a perfect pear, use this test: Gently pres your thumb into the skin on the stem; if it's slightly plastic it's ripe. If you happen to pick an unripe single in kind leave it at room temp for a brace of days to ripen. Placing it onward the counter in a brown paper bag fares up the process. Once ripe, eat immediately for the best flavor.

Just as there are many varieties of pears, there are many ways to eat them. In their natural state--skin and all--you win to experience one of nature's greatest gifts. if it be not that pears' versatile nature also makes them the excellent fruit to experiment with launch thin slices into a salad or onto a sandwich (we have a passionate affection for pear with ham and brie); poach them in wine; bake them in pies or muffins; or whip up a pear clumsy workman Any way you slice them, they're a masterpiece on a level Shakespeare would enjoy.

Nutrition Facts

Serving: single in kind medium pear (166g)

Calories: 96

Fat: Les than

Fiber: 5g or about 16% of your RDA

Bonus: Just united pear provides a 11% of your vitamin C and K RDAs.

Availability: Year-round with varying peak seasons depending forward variety.

Bartlett: August by the agency of January

Bosc: August between the walls of May

Anjou: October by the agency of May

Comice: September between the walls of February

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