Likely named for the infamous opera by Giacomo Puccini, these green pears are the first to ripen in the fall.

Tosca pears are medium to large in size and are shaped like a bell. They are firm and crisp with a bright greenish-yellow skin and a pure white flesh. The flesh has a smooth texture and is sweet and juicy. Tosca pears have similar characteristics of the popular Bartlett pear.

Serving Ideas

Eat tosca pears fresh out-of-hand or thinly slice and add to a green salad. Tosca pears hold up to poaching and baking. Poach pears in wine with vanilla or other spices. Poaching can extend the life of pears and they can be kept refrigerated for a bit and added to yogurt or granola. Keep ripe tosca pears in the refrigerator up to two weeks.

Geography/History

Tosca pears are predominantly grown in Italy, though they can be found growing organically in eastern Washington State. The tosca was born from a cross between the early season Coscia and Williams (better known as Bartlett) pear varieties.

Seasons/Availability

Tosca pears are available in the late summer and early fall.