Bartlett pears are the most popular variety of pear in the United States. They are the first variety of pears to be harvested during the fall in Washington State. Pears are members of the rose family.

Bartlett pears are the only pears that have a “true” pear (or pyriform) shape and taste. The fruit’s color brightens as it ripens, which is a characteristic unique to bartlett pears; most pears do not change color when ripe. At harvest they are a vibrant green, changing to yellow when ready to eat. When unripe, the texture can be gritty. The bartlett pear has a distinct flavor and sweetness, its white flesh has a smooth, buttery texture.

Serving Ideas

Bartlett pears can be eaten fresh, out-of-hand, or paired with cheese. They add a sweet flavor to salads and make excellent preserves, syrups, and chutneys. Bartlett pears are known as the “canning pear” because they have a distinct flavor and sweetness which preserves well. They make great additions to cakes, muffins, crisps and quick breads. Bartlett pears are also delicious dried or sautéed to compliment pork dishes. To ripen let sit at room temperature for a few days or in a paper bag to expedite the process, ripe bartlett pears keep best in the refrigerator.

Geography/History

Bartlett pears are also known as Williams pears outside of the United States. They were discovered in England in 1765 and were introduced to the rest of England by a nurseryman named Williams. At the end of the 18th century Williams pear trees were imported to Massachusetts and planted on the Brewer estate. The estate was acquired by Enoch bartlett, who later propagated and introduced the pear under his own name. Twenty-five years after it was introduced in the US, it was discovered that the bartlett and the Williams were one in the same. Nowadays, more than 95% of the pears sold in the United States are grown in Washington, Oregon or Northern California.

Seasons/Availability

Bartlett pears are available year round; however their peak season is during the fall and winter months.