FoodFood InformationFruitDeciduousPears
The Bartlett made its debut in England in 1770. It was then known as theWilliams 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 wasrenamed the Bartlett. As either Bartlett or Williams, this bell shaped varietyis the world's best-loved, best-selling, best-flavored, most fragrant, best-lookingpear.
The Bartlett, the first pear of the new season, arrives in the market latein July. Its season winds down in December. They are called summer pears,as opposed to the later blooming varieties that arrive in the fall. Hugequantities 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 colorrather than dark green. They are dark green when harvested. As they ripenthey 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, readyto eat pears, but purchasing ripe pears is asking for trouble. If the retailmarket is a self-service store, chances are that overeager shoppers willhave pressed and bruised the pears prior to your making the purchase. Ifthe ripe pear gets by the other shoppers without getting bruised, the omissionwill probably be corrected at the check-out counter. The best way to ensurepears without bruises, is to buy those that are firm and allow them to ripenat 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 pearsthat have been grown in the warm lowlands. These are called River Bartlettsand go from too firm to too soft in a very short span of time. They seemto melt overnight. Too ripe pears eat mushy, so always wait three or fourweeks after the first shipment of Bartletts from California before purchasingthem. By then the Bartletts being offered will be ones that have been grownin the cooler foothills at higher elevations. These are called MountainBartletts and will remain firm and juicy even after they reach full colorand desired ripeness.
Occasionally a Bartlett pear will sport a red cheek. Although very prettyand perhaps more desirable for a fruit tray or basket, they aren't any tastierthan those without the more attractive coloring.
In recent years growers have developed a new strain of Bartlett pear thatis completely red, with no trace of green or yellow. This beautiful pearis highly prized for use in centerpieces and baskets and usually commandsa premium price. Its beauty, however, is only skin-deep and the Red Bartlettisn't quite as juicy and flavorful as the traditional yellow or the yellowwith a red cheek.
The Bartletts are in season from late July through late December.
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