Anjou Pears

Selection Information

Usage: In salads and eaten raw.

Selection: Good-quality Anjou pears 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: Avoid product 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.

Seasonal Information

Anjou pears are available October through June.

Anjou Pear Nutritional Information

Serving size: 1 medium (166g)
Calories 100
Total Fat 1g
Sodium 0mg
Total Carbohydrate 25g
Dietary Fiber 4g
Protein 1g

% of U.S. RDA
Vitamin A 0%
Calcium 2%
Vitamin C 10%
Iron 2%

Low-fat, Sodium-free, Source of fiber, Source of vitamin C, Cholesterol-free.

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.