FoodFood InformationFruitDeciduousPears
The Anjou made its debut in Belgium in the nineteenth century. This varietyisn't quite as tall as the Bartlett and is more oval in shape. It has aclear, light green skin that shows a trace of yellow as it becomes fullyripe. The flesh is fairly smooth in texture but isn't quite as juicy andflavorful as the Bartlett or the Comice, and it is not as tasty and crunchyas the Bosc. The best thing going for the Anjou is its modest price. Theyusually sell for about one-third less than the other pear varieties. Thismoderate price tag reflects the huge volume of Anjous usually in the market.It is the most abundant of the winter pears. The Anjou is a good varietyto bake whole in the oven, as you would bake an apple, since the delicatebut bland flavor is enhanced by the addition of sugar and spice.
Anjous are in the market from October to May. In recent years some Anjoushave been put in CA storage and are still in good shape as late as July.
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