FoodFood InformationFruitDeciduousPears
The Anjou made its debut in Belgium in the nineteenth century. This variety
isn't quite as tall as the Bartlett and is more oval in shape. It has a
clear, light green skin that shows a trace of yellow as it becomes fully
ripe. The flesh is fairly smooth in texture but isn't quite as juicy and
flavorful as the Bartlett or the Comice, and it is not as tasty and crunchy
as the Bosc. The best thing going for the Anjou is its modest price. They
usually sell for about one-third less than the other pear varieties. This
moderate 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 variety
to bake whole in the oven, as you would bake an apple, since the delicate
but bland flavor is enhanced by the addition of sugar and spice.
Anjous are in the market from October to May. In recent years some Anjous
have been put in CA storage and are still in good shape as late as July.
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