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The Bartlett is among the top pears in the U.S. Bartlett pears are bell-shaped with a classic sweet pear flavor and smooth, buttery texture. Bartlett pears are

excellent for fresh eating and are a common pear used for canning.

Discovered in 1765 by an English schoolmaster named Mr. Stair, the Bartlett is also known as the Williams pear in some parts of the world.     
The Bartlett pear variety was first planted in the U.S. in 1799 at the Thomas Brewer Estate in Massachusetts. When Enoch Bartlett bought the estate, he decided to introduce the pear to the U.S. under his own name. 


* pale green that ripens to full yell
* smooth texture
* flesh is off-white

Best Uses:

* Great for canning and sauce
* Good for fresh eating and pies



Bosc pears are large with an elongated neck and distinct bronze/yellow color. They have a rich, sweet and spicy flavor.  Bosc pears were discovered in Europe in the early 1800's and introduced to the U.S. in 1833.


* Dense, buttery smooth texture
* White to off-white flesh
* Crisp, slightly spicy flavor


* Excellent for baking, broiling, poaching or in pies
* Good for sauce and fresh eating



Seckel pears are the only true American pear variety. They are thought to have originated in the early 1800’s as a wild seedling near Philadelphia. Some experts disagree with this theory and believe that German immigrants traveling westward may have just left seeds behind.

One of the smallest of all commercially grown pears, Seckels make up for their lack of size, with a big, sweet flavor.


* Green with deep maroon blush to nearly all red
* Chubby, round body with short neck and stem
* Sweetest of all pear varieties

Best Uses:

* Great for snacking
* Their sweetness makes them great for dessert


Ripen pears in a sealed plastic bag, at room temperature with a couple of ripe bananas. When the pear is ripe, refrigerate until you are ready to eat it.