The Anjou pear is thought to have originated in Belgium and it's named after the Anjou region of France. They first appeared in the United States in 1842 and have become one of the most popular of all pear varieties.
Scientific Binomial Name: Pyrus communis
In salads and eaten raw by themselves or paired with cheese. Sweet juicy Anjous are perfect for baking into desserts like tarts.
A Good-quality Anjou pear will be medium-sized or larger with no scars or bruises. The coloring will be yellow-green with an occasional red blush. Pears are ripe when they yield to gentle pressure at the stem end.
Avoid Anjous with soft spots or scars that are more than skin-deep. Too much yellow means an Anjou pear is over ripe. Product that is extremely hard will ripen best at room temperature.
Handle with care, especially when fully ripe. Ripen in a cool, dark place. Pears may be refrigerated for a few days.
Anjou pears are available October through June.
Anjou Pear Nutritional Information
Serving Size: 1 medium Anjou Pear (166g)
Amount Per Serving
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Source: PMA's Labeling Facts
Anjou Pears are low-fat, sodium-free, and cholesterol-free. They're also a great source of fiber and vitamin C.
Pear Tips & Trivia
- Ripen pears at room temperature in a sealed plastic bag with a couple of ripe bananas. When the pear is ripe, refrigerate until you are ready to eat it.
- Pears are cousins of apples. American varieties come from Europe, where they migrated from central Asia. Early colonists brought the first trees to America where they thrived until blights became severe. Most pears are now grown west of the Rockies where diseases are less of a problem.