D'Anjou is a popular winter pear due to its mild, sweet flavor and abundant juice. Neither the red or green variety changes color when ripe so the best way to tell when an Anjou is ready is to press gently against the stem end of the fruit. If it gives slightly, your Anjou is ripe and ready to be eaten.

Beurre D'Anjou, as it was originally named, was found sometime before 1700 in the Anjou region of France. It was brought to the United States in 1842. One hundred years later the red varieties were developed in Oregon.

Due to their superbly rich flavor, D’Anjou pears are best eaten fresh out of hand or in salads. They can also be good for baking or poaching before they are fully ripe.

To see profiles of more pear varieties, click here.