Anjou Pears

Anjou Pears don't have the traditional shape that we think of when we think of pears; they are stubby and oval, kind of like a large, fat egg. They are very juicy pears, with a taste that some people delicately describe as "delicate", while other people just come out and say "bland." Anjous are, however, not as grainy or mealy as some other types of pears can be.

Most Anjou have yellowish-green skin, sometimes with red patches. Now that Anjous with all red skin are coming on the market, what used to be called just "Anjou" is now starting to be called "green Anjou." Both red and green Anjous have smooth skin, the same shape, and the same taste. Anjous are fine to cook with, provided that you are using slightly underripe ones. If you're not sure of this, or if you know that yours are fully ripe, then use another cooking pear to cook with if shape after cooking is important to you -- say, in a pie. Fully ripe ones will go quite mooshy when cooked. If this doesn't matter to you, then using fully ripe ones is fine.
The Anjou variety originated in the early 1800s in the Anjou area of the Loire Valley, France. It was introduced into England shortly afterwards by Thomas Rivers (3rd, 1797-1877) of Rivers Nursery in Sawbridgeworth, Hertfordshire, England, and to America in the early 1840s. It was brought over to America with the original French name Beurré d' Anjou, which was understandably shortened to Anjou.

Americans pronounce "Anjou" to rhyme with "banjo", as in "an - joe". The pears are sometimes referred to as "d'Anjou".

Also called:

Bartlett Pears, Bosc Pears, Comice Pears, Conference Pears, Seckel Pears, Winter Nellis Pears

Asian Pears

Apples, Apricots, Avocado, Citrus Fruit, Grape Kiwis, Guava Fruit, Kiwis, Mangos, Maypop Fruit, Medlars, Melons, Nectarines, Papaya, Passion Fruit, Peaches, Persimmons, Plums, Pomegranates, Quinces, Red Sorrel, Rose Hips, Sapote, Star Fruit, True Service Fruit, True Service Fruit

Bananas, Candied Fruit, Dried Fruit, Olives, Soft Fruit