Green, brown, a little yellow—learn the different types and which pears are best for baking, poaching, or snacking.
The juiciest of pears, these full-flavored pears are best eaten fresh or in pear sauces and butters. They cook down quickly and can be mixed with Bosc or Anjou in pies. They ripen in 4 to 5 days, turning golden yellow.
Hyvee Culinary Expert TipTo quickly ripen pears, place them in a paper bag with a ripe banana or apple. These fruits give off ethylene gas, which speeds up the ripening process for pears.
Sweet, juicy and firm with a hint of citrus, this all-purpose favorite is great for snacking and slicing fresh into salads. Red or green fruits ripen in 7 to 10 days without changing color.
Crisp and highly aromatic with a spicy flavor, a Bosc is delicious raw and holds its shape well when poached or baked. The russet brown fruit ripens in 5 to 7 days without changing color. Bosc are sweeter and more flavorful earlier in the ripening process than most pears.
This one's exceptionally fragrant with a rich honeyed flavor. No surprise that it's a popular dessert pear and ideal for cooking, poaching, or using in salads. The pale green fruit ripens in 3 to 8 days without changing color.