Pears are juicy fruits grown in temperate climates around the world. Most of the domestic crop is grown in California, Oregon and Washington. Pears are second only to apples in worldwide fruit production. There are two types of pears: the more common European pear and the Asian pear. European pears are one of the few fruits that are better if picked before they are completely ripe. Ripening off the tree results in a better flavor and a finer texture.

European varieties have the typical pear shape and soft flesh. They are further grouped as summer or autumn pears. Summer pears are best eaten raw rather than cooked. Autumn pears are more versatile; they can be eaten raw, cooked or baked. They keep longer than summer pears. The most common varieties follow:

• Anjou pears are autumn pears that are oval in shape. They have a green skin that ripens to a yellowish-green color. Anjou pears have a buttery, sweet flavor. They are good for snacking, salads and poaching.
• Bartlett pears are green summer pears that turn yellow when ripe. These sweet, juicy pears are good for snacking and salads.
• Bosc pears have an elongated shape and a golden russet color. This autumn pear is sweet, buttery and juicy and especially good for desserts and poaching.
• Comice pears are large and round with thick yellowish-gold skin with a red blush. These autumn pears are very soft when ripe and should be handled with care. Their sweet buttery flavor is an ideal accompaniment for dessert cheeses.
• Seckel pears are tiny autumn pears that range from dark green with a dark red blush to mostly red. They have a grainy texture and sweet flavor. Seckel pears are excellent for desserts, canning and spicing.
• Red Anjou pears are smaller and firmer than the green Anjou. They have a red skin, spicy flavor and juicy texture.
• Red Bartlett pears have a bright crimson skin and a flavor and texture similar to yellow bartletts.
• Asian pears, also known as apple pears, are juicy like European pears but have the crisp texture of an apple. Unlike European pears, they are sold fully ripened. They are round and have a greenish-yellow or russet-colored skin. Their crisp texture works well in salads and for snacking. Until recently they were imported from Asia but now are cultivated in California and Washington.

Fresh summer pears are available from July to October. Comice and Seckel varieties from August to January. Other autumn varieties can be found from October to March. Pears are also available canned and as pear nectar. Asian pears are available year-round.

Ripe European pears are seldom seen in markets. Unripe pears should be free of blemishes. Ripe pears are fragile so they may have a few blemishes. Choose ones that are fragrant without any soft spots.

Asian pears should have a bright color and smooth skin. Most blemishes are only skin deep.

1 pound European pears = 3 to 4 medium; 2 cups slices.

1 pound Asian pears = 2 large; 2 cups slices.

1 (16-ounce) can pear halves = 6 to 10 halves.

Store European pears in a paper bag at room temperature until they give to slight pressure. It is best to turn pears occasionally while ripening. Refrigerate ripened pears and use within three or four days. Asian pears may be stored at room temperature for up to one week. They will keep up to two months in the refrigerator.

Most pears are eaten fresh with the skin on. If the skin is removed or the pear is cut, dip it in lemon water (six parts water to one part lemon juice) to prevent the flesh from browning.

When pears are to be used for cooking, use fruit that is still firm. It is best to remove the skin; it toughens and darkens as it cooks. To peel the skin use a vegetable peeler. Bosc and Anjou are the best varieties for cooking. To poach pears, peel, halve and core before simmering pear halves in liquid (light sugar syrup, fruit juice or wine) until tender when pierced with fork.