Red anjou pears are harvested when mature but before they are ripe. After picking, the pears first endure a three to four week chilling period in a storage environment between 32 and 45 degrees Fahrenheit and then they are ripened.

Red anjou pears, pronounced AWN-joo, are broad and may be a bit lop-sided. Identical in shape to their green counterpart, this variety has a deep maroonish-red color. Its soft creamy-white flesh offers a sweet flavor with only a slightly gritty texture. Because this pear reveals little to no change in color when ripe, to test for ripeness simply apply gentle thumb pressure near the stem. If it yields slightly, the pear is ready to eat. Ripe pears will keep at room temperature for a few days or a few months in the refrigerator.

Nutritional Value

Pears offer an excellent source of vitamin C, potassium and fiber. Having no cholesterol, saturated fat or sodium, one medium fresh pear contains about 100 calories.

Serving Ideas

Use as an edible garnish to dress up sandwiches. Add its sweet taste and rich color to mixed green salads. Pairs perfectly with chocolate or robust cheeses. Refrigerate ripe pears for just a day or two to protect their flavor.

Geography/History

One hundred years after the green Anjou was discovered, this red pear was the tasty result of "bud sports", common transformations that form on trees that are more often disregarded. The red anjou pear had its beginning in the 1950s in Oregon when red bud sports were found on a green Anjou pear tree, instead of being ignored as usual these red pears made their debut.

Seasons/Availability

Red anjou pears are available most of the year with the longest gap occurring in late summer.