 A pear is a
fruit
similar to an apple but often softer in flesh and with a
sweeter taste. Pears can be eaten raw or used in various
recipes. The juice can be drunk. The ripening of pears can
be troublesome; some cultivars are at their best for a
brief period of full ripeness.
Beth
Small round pear
with a gold/green skin. An early variety (ripe in late
summer), which is sweet and juicy.
Beurre Hardy
A fairly large
green/gold pear, harvested from autumn to early winter.
Has a firm skin and soft, juicy flesh.
Concorde
A cross between
Conference and Comice, this pear has some of the easy
keeping qualities of Conference with a sweetness from the
Comice. It is large and yellow/green in color.
Conference
Usually thin with
a green skin, sometimes flecked with brown. Can be eaten
when the flesh is firm or when fully ripe and the flesh
yields to the touch. Flavour closer to apple than many
pears, with a touch of earthiness. Keeps well and usually
available throughout the winter.
Doyenne du
Comice
Large,
heart-shaped pear with a gold and green flecked skin.
Flesh remains firm even when fully ripe. Flavor is sweet.
Rocha
A small pear with
a skin varying from light green to pale gold flecked with
brown. Originally from Portugal, this pear can be eaten
firm or soft and has a distinct undertone of honey in the
taste.
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