FoodFood InformationFruitDeciduousPears
The Bartlett made its debut in England in 1770. It was then known as the
Williams pear and in many parts of the world it is still known by this name.
Some fifty years later, when it was introduced to North America, it was
renamed the Bartlett. As either Bartlett or Williams, this bell shaped variety
is the world's best-loved, best-selling, best-flavored, most fragrant, best-looking
pear.
The Bartlett, the first pear of the new season, arrives in the market late
in July. Its season winds down in December. They are called summer pears,
as opposed to the later blooming varieties that arrive in the fall. Huge
quantities of Bartletts are packed in tins by the canneries in California.
This is also the only variety that is sold as a dried fruit.
When shopping for Bartletts, choose those that are light green in color
rather than dark green. They are dark green when harvested. As they ripen
they go from dark green to light green to pale yellow to golden yellow.
When they are overripe, they turn brown. Some retail stores sell ripe, ready
to eat pears, but purchasing ripe pears is asking for trouble. If the retail
market is a self-service store, chances are that overeager shoppers will
have pressed and bruised the pears prior to your making the purchase. If
the ripe pear gets by the other shoppers without getting bruised, the omission
will probably be corrected at the check-out counter. The best way to ensure
pears without bruises, is to buy those that are firm and allow them to ripen
at home by leaving them at room temperature for two or three days.
The very first of the California Bartletts to arrive at the market are pears
that have been grown in the warm lowlands. These are called River Bartletts
and go from too firm to too soft in a very short span of time. They seem
to melt overnight. Too ripe pears eat mushy, so always wait three or four
weeks after the first shipment of Bartletts from California before purchasing
them. By then the Bartletts being offered will be ones that have been grown
in the cooler foothills at higher elevations. These are called Mountain
Bartletts and will remain firm and juicy even after they reach full color
and desired ripeness.
Occasionally a Bartlett pear will sport a red cheek. Although very pretty
and perhaps more desirable for a fruit tray or basket, they aren't any tastier
than those without the more attractive coloring.
In recent years growers have developed a new strain of Bartlett pear that
is completely red, with no trace of green or yellow. This beautiful pear
is highly prized for use in centerpieces and baskets and usually commands
a premium price. Its beauty, however, is only skin-deep and the Red Bartlett
isn't quite as juicy and flavorful as the traditional yellow or the yellow
with a red cheek.
The Bartletts are in season from late July through late December.
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