28.pear varities in world By Allah dad Khan

3. Anjou pears are thought to have
originated in Belgium, and they are
named after the Anjou region in France.
The variety was introduced to England
early in the 19th century. Called Beurré d'
Anjou, they were introduced to America
in about 1842. The name has been
shortened simply to "Anjou.“
Green Anjou pears are recognizable for
their egg-shaped appearance, having a
larger spherical lower portion that begins
a gradual taper above the mid-point to a
narrower rounded top. Their skin color is
bright green, and sometimes has a soft
red blush. Skin color shows only very
subtle color change while ripening.

4.  The golden yellow fruit has white flesh that is crisp
and coarse in texture—excellent for canning, baking,
preserves and pear honey. The tree produces fruit late
September to October

5.  The Corella pear is available from April to the
end of October. Small to medium in size.
Corella pears are great eaten fresh or try it in a
salad. Looking for party food ideas? Impress
your guests with this zesty dip best served
with Corella pears.

6.  With a distinctive red and gold tone the Red
Sensation pear is available from February to
the end of May and is medium in size. The Red
Sensation is perfect for desserts and fruit
salads. For a dessert idea try glazing Red
Sensation pears and serving with mascarpone.

7.  It is a cultivar (cultivated variety) of the species Pyrus
communis, commonly known as the European Pear The
fruit has a bell shape, considered the traditional pear
shape in the west, and its green skin turns yellow upon
later ripening, although red-skinned derivative
varieties exist. It is considered a summer pear, not as
tolerant of cold as some varietie

8.  These pears, found during the late season in the high hills of
Himachal Pradesh, radiate green skin and a large flush of red. As
it ripens, the green deepens to yellow. Flemish beauties are fickle,
as their taste and potential depend greatly on the picking’s timing.
Sometimes the flesh is tender and buttery; other times, grainy and
insipid.

9.  . Available from March to November the Winter Nelis pear is also
known as the Quall or Honey Pear. Small to medium sized, its
sweet flavour makes it ideal for cooking or bottling, and delicious
when eaten fresh. Discover our range of delightful pear
recipes and enjoy an Australian Pear today!


10.  In early stages of ripeness, conference pears are
crisp but grow buttery smooth at peak
ripeness. Do not wait for this variety to turn
golden yellow, as this indicates overripeness.

11. Red Anjous originated as naturally
occurring bud sports found on Green
Anjou trees. "Bud sports" are
spontaneous, naturally occurring
transformations that crop up on trees,
and they are most often unnoticed.
Red Anjous, however, are an
exception. Actually, they are an
exception that occurred twice, as the
first red sport of Anjou was
discovered in the early 1950's near
Medford, Oregon, and a second red
sport was discovered in the late
1970's in Parkdale, Oregon.
The color of Red Anjous varies from
pear to pear, however they are
generally dark maroon in color,
sometimes with light vertical streaks
of color that were naturally created
by the sun while the pear was still on

12. The variety was first planted in 1832
or 1833, and those trees first bore
fruit in 1836. The first plantings
were done in the eastern U.S., on
large estate orchards and later
commercial orchards. Now Bosc are
grown largely in the Northwest, as
the trees were found to thrive best
in the soil and climate of the Pacific
Northwest states of Oregon and
Washington.
Bosc pears stand out in a crowd for
many reasons. Their long, curved
stem and elegant elongated neck
that widens gradually to a full
rounded base creates a silhouette
that is unique among pears. Bosc
are also unique for their color: a
warm cinnamon brown with
russeting over the surface of the

13.  Known properly as Doyenné Du Comice, this French variety of pear was
first propagated near Angers in the mid-1800's. The first red sports were
discovered in the 1900's near Medford, Oregon. A "sport" is a rare,
naturally occurring transformation that develops spontaneously on fruit
trees. The first red sport of Comice, discovered in 1960, presented a
somewhat striped pattern. A full-red sport was discovered about 10 years
later, also in the Medford area
 Comice appear in all sizes, but their shape is unique among varieties;
having a rotund body with a very short, well-defined neck. They are most
often green in color, and sometimes have a red blush covering small to
large areas of the skin surface. However, some newer strains are almost
entirely red in color. The succulent Comice can grow to be very large, and
the jumbo sized beauties are often the ones that appear in gift boxes

14.  Known as America’s favorite pear, the Bartlett variety
actually came from Europe. It functions as the standard
by which all other pears are measured and is a favorite
for fresh eating, canning and preserves.
 The Bartlett pear is easy to grow and will reward its
owner with beautiful blossoms in the spring, large and
luscious fruit in late summer and a continuous crop for
as much as 100 years.

15.  Called “Summer Pears” because of the time of year in which their
harvest begins, Red Bartlett and other red summer pears like the
Red Gold Pear, Red Silk Pear, and the Rosi Red are similar in
shape and texture to Yellow Bartletts. Offering differing floral
aromas and a supple sweetness, Summer Reds add a beautiful
contrast of flavor and color in fruit baskets and bowls. Familiarize
yourself with Red Bartlett pears here and look for them at your
local market!

16.  The Concorde is a unique pear variety that combines the best
features of the Conference and Comice pears from which it is
derived. It is ideal for any cooking or baking use, as well as for
fresh eating. Firm texture and vanilla-sweetness combine with
very little browning when cut or sliced, resulting in an excellent
all-purpose pear

17.  "Good things often come in small packages." In the case
of the diminutive Seckel, this could not be more
truthful. The smallest of all commercially grown pears,
Seckels are exceptionally sweet. So sweet in fact, that
the bite-size morsels are sometimes called "sugar
pears."

18.  For what they lack in size, Forelle pears make
up in sweet flavor and beautiful appearance.
Known as a great "snacking" pear, Forelles are
as wonderful to eat as they are beautiful to see
on display!

19. Starkrimson pears are named for
their brilliant crimson red color and
feature a thick, stocky stem. The
Starkrimson is a mild, sweet pear
with a subtle floral aroma. It is very
juicy when ripe and has a pleasant,
smooth texture, making it perfect for
snacking, salads, or any fresh use
that shows off the brilliance of its
skin.

20.  French butter pears are great for cooking with and, as long as you let
them get fully ripe, have a wonderfully soft and rich texture for eating
raw, too. They can be a pretty green color but some turn a more golden
color when ripe (like all pears, true ripeness can be told by the tenderness
of the flesh around the stem more than from the color).

21.  A medium sized (9-14 oz), early maturing, light green
to yellow-bronze fruit with a slight russet. Flesh is
tender crisp, juicy, sweet with no acid. Tree is
vigorous, upright, a strong grower, and moderately
productive. Fruit quality is good to very good. Stores
about 2 months. Ripens late August.

22.  Popular early season variety. Fruit is yellow-green to pale yellow,
smooth with small lenticels, size is large. Flesh is white, sweet,
firm, crisp and juicy. Tree is moderately vigorous, dense, very
productive and precocious. Fruit quality is good to very
good. Excellent storage life, about 7-8 months. Fruit ripens in late
August, early September. Also known as New Century.

23.  Huge early ripening pear. Rough brown
russet skin, some weighing a pound or
more. Unattractive appearance, but good
flavor. The crisp, crunchy flesh makes it a
good choice for salads as well as fresh
eating. One of the largest early ripening Asian
pears. It ripens in mid September.

24.  Medium to large, flattened, brown russet greenish fruit with thick
skin. White flesh is crisp like an apple when ripe; mild, slightly
aromatic flavor. Keeps in cool storage until February. Medium
size, spreading, vigorous, early bearing tree; reliable annual
bearing tree with somewhat drooping habit. Somewhat prone to
overbearing; needs some thinning. It ripens in mid September.

25.  Best known Asian pear. Fruit is green to greenish yellow, smooth
with some lenticels. Fruit size is medium (9-14 oz.). Flesh is
white, firm, crisp, very juicy and sweet with a refreshing
tartness. Fruit quality is good to very good. Tree is of moderate
vigor, upright and productive. Stores about 5 months. Ripens in
mid September. Also known as 20th Century.

26.  Rather large fruit with light yellow to green fruits that
tend to be sweet with a small bit of tartness. The flavor
improves after developing in storage for a couple of
weeks. Ripens in mid to late September.

27.  Large yellow-green skinned fruit. Flesh is white, sweet with a light
tartness, firm, crisp and juicy. Tree is of medium size and vigorous,
slightly spreading and very productive. Fruit must be heavily thinned to
obtain size. Fruit quality is very good, skin can be tender. Stores well,
about 6-7 months. Sometimes mistaken for NIJISSEIKI. Ripens mid to late
September.

28.  Fruit is medium to large (14-20 oz.) with a brown to golden brown
russet. Flesh is yellowish white with a good juicy, sweet
flavor. Fruit quality is very good to excellent. Tree is of medium
size, average vigor and a heavy bearer. Stores 3 to 4
months. Ripens mid October.

29.  Large to very large (14-26 oz.), orange-brown russet pear. Flesh is
somewhat coarse, juicy, sweet (more tart in Puget Sound region),
slightly off-white. Tree is fairly large, but somewhat weak. Fruit
quality is fair to good. Stores 5 to 6 months. Ripens mid to late
October.

30.  Round shaped Chinese pear. Skin is unusual, a yellow under
color with a mottled partial russet. Flesh is bright white, good
crisp texture, aromatic, floral, sweet flavor. Tree is very vigorous
and strong, heavy bearer. Fruit quality good and size is large to
very large. Short storage life, only about 4 weeks. Ripens in late
October.

31.  Very large (16-32 oz.), attractive orange-brown russet, round
pear. Flesh is firm, crisp and juicy sweet. Tree is very vigorous,
large, upright. Long storage life, about 8 to 9 months. It is a
Korean pear. One of the best tasting, late ripening
varieties. Ripens late October, early November.

32.  Snappy, tangy taste. This tree produces tasty fruit with
a slightly higher acid content than others of its kind.
Blight-resistant and heat-tolerant. Ripens in September.
Self-pollinating, but will yield larger crops when
pollinated with New Century.

33.  Medium large brown skinned fruit with a mild
butterscotch flavor. Pseudomonas resistant.

34. 
Large fruit with crisp off-white flesh, sweet and juicy,
excellent quality. Skin is a buff-colored russet.
Moderate to vigorous tree growth. Very productive.
Storage life is approx. 3 to 4 months.
Popular, newer variety

35.  Extra large, noticeably sweet and juicy fruit with a golden brown
skin. Tree has moderately vigorous growth and is productive.
Harvest is late season. This pear is a cross between Nijisseiki and
Imamura Aki and is superior to Niitaka. Atago has a long and
profuse bloom period, making it a good choice as a pollenizer.
Very little thinning required for large fruit. Fruit hangs well on the
tree.
Long bloom period

36.  The most famous Chinese pear, from a different species
than Japanese varieties. Matures from green to yellow-
green, but sometimes difficult to tell if ripe. Not round
but pyriform or "pear-shaped," with long stem. Has
smooth, slightly waxy skin, fine crisp white flesh and a
mild sweet-tart taste that sometimes verges on musty.
Late.

37.  Traditional Japanese variety from mid-19th century. Very large
oval or turban-shaped russet pear. Specialty of Placer County
Nisei growers, fading from commerce. Ripens in October. Very
firm, crisp, slightly coarse flesh with sweet-tart flavor. At harvest
only fair, improves in storage.