Pear Facts

PEAR FACTS


	Bartlett - Green and Red Nearly Bell shaped and available in either yellow or red, Bartlett pears have sweet juicy flesh. Very versatile, they hold their shape well when baked, poached or canned and are the first choice for home canners. They are also delicious fresh. We don't ship these in gift boxes.	Purchasing Pears When shopping for pears in the supermarket, you should never expect to find fruit that is ready to eat. Pears are picked green, and are held in cold storage until ready for ripening. They ripen at room temperature over a period of a week to 10 days. Some pear varieties - notably Anjou's - require at least 30 days of cold storage in order for the pear's sugar level to come up. Winter pears that have not been sufficiently seasoned in cold storage before ripening are relatively tasteless.


How to Judge Ripeness Easy! Apply gentle thumb pressure near the base of the stem. If it yields to gentle pressure it's ripe. (Others simply tug on the stem; when it comes out, it's ready to eat.) You can't depend on color to tell you when a pear's ready to eat. Bartlett's often turn from green to yellow. Red Bartlett's turn from dark red to bright red. But most of the others change very little. It's best to depend on the thumb test to determine ripeness.	How to Store Store them green in your fridge in your vegetable crisper and in a paper bag. How to ripen Place your unripe pears of any variety in a paper or plastic bag and let them stand at room temperature from a week to 10 days. (If you're in a hurry, putting a ripe banana in the bag with the pears will speed up the process) When they yield to the thumb test, they're ripe. Keep ripened pears in the refrigerator for up to 2 weeks.



	Start date (mother nature permitting ) September 15 Pronunciation: ANN-jew These are good for both eating and cooking. The peel stays green even when the pear is ripe. Red Anjou's are similar, but they have a deep red peel. originated near Angers France and was first introduced in North America by N.P. Wilder in 1842. trees are vigorous in growth, but, like other pear varieties, takes about 15 years to become fully productive. our bloom date is around April 22. these pears are classed as self-thinning but do require some touch-up by hand. they are ready for picking at 12 to 14 lbs. pressure which is approximately 140 days after full bloom. these pears can be stored for 4 to 5 months and are also called a 'Winter Pearl. They are classed as a dessert pear.



	originated in Dorchester, Massachusetts, U.S.A. by T. Clapp in the year 1860. trees are vigorous in growth, but take about 15 years to reach full production of fruit. our bloom date is around April 22. we hand-thin our pears about 45 days after full bloom. Red Clapps are picked at 14 to 16 lbs. pressure which is approximately 110 days after full bloom. the Red Clapp pear trees in our orchard were planted in 1991.



	These are very juicy and great for eating out of hand. They turn yellow when ripe. Red Bartlett pears taste the same as the green ones, but have red peels. originated as Williams Bon Chretien by Mr.Stair of Aldermaston, Berks, England in the year 1770. comes into fruiting in approximately 15 years. Mature trees bear regular heavy crops and can live for over 50 years. our bloom date is approximately April 22. we hand-thin our pears 60 days after bloom. The fruit is spaced 4 to 6 inches apart. picking dates are around 120 days after full bloom. Actual start date is determined by the pressure (19 1/2 to 15 lbs.) of the fruit- not by the eating quality, size, color etc...This is usually around August 25th. 7 to 10 days later, kept at room temperature, Bartlett's turn yellow and are ready to eat.



	originated from a seedling found near Alost, Belgium. Introduced by Van Mans in 1810. trees are very hardy and extremely productive. They take about 15 years to reach full production. our bloom date is around April 22. we hand-thin these pears about 60 days after full bloom. Flemish Beauties are picked at 11 to 12 Ibs pressure- approximately 135 days after full bloom. when ripe, the fruit is pale green with an attractive red blush- hence the name Flemish Beauty.



	This firm and crunchy pear is the best choice for cooking, because it holds its shape nicely. Bosc pears can also be eaten out of hand. Introduced by Van Mons in Belgium in 1807. trees come into bearing in about 15 years, then crop well as trees mature. our Bosc trees bloom around April 30. they are self-thinning pears. picking dates are around 145 days after full bloom. The pressure will be at 13 to 15 Ibs. when they are harvested. our Bosc trees were planted in 1991. the shape of the Bosc pear varies considerably with tree age. Young trees tend to produce long fruit with thick necks, while older trees have more thin-necked, shorter fruit.

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