Depending on where you live, this pear could be called either a Williams or Bartlett pear. It was first known as Stair's pear after the English schoolmaster who first discovered it in 1765.
Scientific Binomial Name: Pyrus communis
Stair's or Williams Pear
Eaten fresh or in salads, canned, baked or poached.
A Good-quality Bartlett pear will be medium-sized or larger with no bruises and only a few minor scuff marks. The coloring will be light-green to completely yellow. Bartlett pears are ripe when they turn completely yellow and give off a sweet aroma. This pear bruises easily when ripe.
Handle with care, especially when fully ripe. Ripen in a cool, dark place. Pear may be refrigerated for a few days. Do not store pears in plastic bags.
Avoid Bartletts with soft spots or scars that are more than skin-deep. Product that is extremely hard will ripen best at room temperature.
Bartlett pears are available July through December.
Bartlett Pear Nutritional Information
Serving Size: 1 cup (148g)
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
Bartlett Pears are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Vitamin C, and a very good source of Dietary Fiber.
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.