6 ways to love pears

Try this sweet and golden fruit in a classic cocktail, on crostini, roasted with pork, in a nutty salad, topping a cake, or in a smooth, sophisticated sorbet

PICK YOUR PEAR

Most of our nation's pears come from Oregon and Washington. Here's a guide to the types commonly grown there and when they (versus imports) are in season and available in markets.

Anjou
Sweet and juicy, with a mild flavor and firm texture. Can be green or red. Good for eating raw or for cooking. Green: October through June. Red: October through May.

Asian
Crisp (even crunchy) texture and a delicate, refreshing flavor make this pear great for eating raw. There are many varieties of Asian pears; most from the United States look like round, beige apples. August through October.

Bartlett
The juiciest pear, it turns very soft and loses its shape when cooked. August through January.

Bosc
Crisp fruit with a soft, grainy texture, russet skin, and beautiful aroma. The most pear-shaped of all pears. Holds its shape when cooked. September through April.

Comice
A finer texture than other pears and a fruity scent make it excellent for eating raw. September through February.

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