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Our Products : Pears

Varieties

How to Ripen Pears at HomeRemember to ripen all pears at room temperature, and only refrigerate pears to slow the ripening process once the pear is ripe and ready to eat.

Bartlett

    • Season: Mid-July – December
    • Growing Region: Sacramento River Delta, California, Lake and Mendocino Counties, Northern California, Rogue River Valley Oregon and The Hood River Valley, Oregon.
    • Flavor Profile: The Bartlett has the quintessential pear flavor. It is considered the sweetest and juiciest of all the pears. It is the most popular variety in America.
    • Ripening: Sometimes the Bartletts in grocery stores are green. Green Bartletts will change to yellow as they ripen at home when left at room temperature. Do not refrigerate until your Bartletts are at the ripeness you desire.
    • Use: The Bartlett is perfect to eat out of hand. It’s also good for fruit salads or slicing into lettuce salads with crumbled blue cheese. The Bartlett is an excellent pear for canning and cooking.

    Golden Bosc

    • Season: Late July - November
    • Growing Region: Sacramento River Delta, California
    • Flavor Profile: Beneath the russet skin is a sweet-spicy flesh that is tender and crunchy.
    • Ripening: The Golden Bosc is a firmer pear. Allow it to ripen at room temperature. It is ready to eat when it gives to gentle pressure at its neck and when you see its stem begin to shrivel at its base.
    • Use: The Golden Bosc is ideal for baking, poaching and cooking. However it is also excellent eaten sliced with strong cheeses and wine.

    Comice

    • Season: Late August - December
    • Growing Region: Sacramento River Delta, California, Rogue River Valley Oregon and The Hood River Valley, Oregon.
    • Flavor Profile: With the highest sugar content of all pears, the Comice is sweet and juicy, with a rich buttery flavor and a smooth, fine texture.
    • Ripening: Its greenish-yellow color changes very little during ripening, but it does yield to pressure and soften around the stem when ripe.
    • Use: The Comice is best eaten sliced and eaten alone or served with strong cheeses. The Comice’s juiciness keeps it from being a good cooking pear.

    Rivermaid Red

    • Season: Late July – mid-November
    • Growing Region: The Sacramento River Delta, California.
    • Flavor Profile: The beautiful Rivermaid Red Pear has the same flavor and texture as the Bartlett.
    • Ripening: The skin of the Rivermaid will display and brighter and brighter red color as it ripens. When it yields to gentle pressure, it is ready to eat.

    Starkrimson

    • Season: Early-July – Mid-September
    • Growing Region: The Sacramento River Delta, California.
    • Flavor Profile: Like the Bartlett, the Starkrimson has the classic pear flavor.
    • Ripening: The Starkrimson turns from a dark crimson red to a bright crimson red as it ripens.
    • Use: Think of it much like you would a Bratlett. However, the Starkrimson’s unique color adds a gourmet touch to salads, desserts and cooking.

    Seckel

    • Season: Late-August – December
    • Growing Region: The Sacramento River Delta, California.
    • Flavor Profile: The seckel is a very small pear, but it’s big on sweetness .
    • Ripening: The Seckel’s skin does not change color, but softens around the stem when ripe.
    • Use: An excellent dessert pear. Great served with cheese, in children's snacks or baked into tartlets or cookies.

    Sunsprite

    • Season: Late June – early-July
    • Growing Region: The Sacramento River Delta, California.
    • Flavor Profile: Sweet and flavorful — nicknamed "Baby Bartlett" for its familiar shape!
    • Ripening: The Sunsprite’s green skin yellows slightly when fully ripe.
    • Use: Well-suited for kids' lunches and excellent as an appetizer.

    Taylor’s Gold

    • Season: Late-August – December
    • Growing Region: The Sacramento River Delta, California.
    • Flavor Profile: The Taylor’s Gold has a extraordinary rich sweet flavor. It is a cinnamon color pear with a smooth and uniform russet skin. It is delicately perfumed, creamy, juicy and tender when ripe. Like many pears it is ripe when it gives to gentle pressure at its stem end.
    • Ripening: Like many pears it is ripe when it gives to gentle pressure at its stem end. Do not refrigerate until ripe.
    • Use: This is a versatile pear. You can enjoy it sliced, added to salads, but it is also a good cooking pear that you can bake, can, pickle, make into fresh baby food or jams, jellies and sauces.

    French Butter

    • Season: Mid-August – late-September
    • Growing Region: The Sacramento River Delta, California.
    • Flavor Profile: The French butter pear is nearly brown like a Bosc. And it’s shaped like an Anjou. It has a unique flavor however. It is delicately sweet with a smooth textured, very juicy flesh.
    • Ripening: When the French Butter gives to gentle pressure at its stem end, it’s ready to eat.
    • Use: This is an excellent cooking pear to bake, poach or slice thin for a tart. This is also a good pear to simply eat sliced.

    Anjou

    • Season: Late-September – January (The Anjou is a unique pear in that it stores well in commercial cold storage. This means Anjou’s can be shipped to market nine months out of the year)
    • Growing region: Rogue River valley, Oregon and The Hood River Valley, Oregon.
    • Flavor Profile: The Anjou has a dense flesh that is mildly sweet.
    • Ripening: The Anjou skin is bright green and sometimes can show a soft blush. The skin color changes only subtly during the ripening process. The Anjou is ripe when it yields to gentle pressure at the stem end.
    • Use: The Anjou is a versatile pear. Its dense flesh makes it hold up well in cooking but it also eats well sliced or out of hand.