What to look for
Pears ripen off the tree. While in the produce section, look for pears that are mature and firm. When you get home, let pears ripen for a day or two at room temperature. When they give slightly to pressure, they’re ready to eat.

Find these featured varieties in store

Bartlett Pears    
America’s most popular pear, the Bartlett is exceptionally sweet, juicy, and flavorful. The Bartlett turns from bright green to mild yellow during ripening.

Try with this simple 5-ingredient recipe:
Pear Crunch Pie

Red Pears
These pears brighten fresh salads and summer breakfasts. Enjoy with the skin, where the fiber is found. Red pears are also a good source of potassium and vitamin C. Red pears don’t change color when ripe, but they’re ready when they yield slightly to gentle pressure on the stem end.

Spice up Saturday morning breakfast with cinnamon sautéed pears:
Maple-Glazed Pears with French Toast

Bosc Pears
Bosc pears have a crunchy, yet tender flesh with a sweet spiced flavor. Their dense flesh is ideal for fresh eating, baking, broiling, or poaching. Loaded with fiber, they contain no sodium, cholesterol, or saturated fat. Bosc Pears are great for potassium, which is an important electrolyte needed for proper heart, nerve, and muscle function. Bosc pears are sweeter and more flavorful before flesh has fully softened.

Prepare this refreshing dessert for a special night:
Poached Pears

Taylor Gold Pears
A natural mutation of the comice pear, this variety was only recently discovered in 1986. These cinnamon-colored pears have a sweet taste and smooth skin. Creamy and tender, their flesh has an extraordinary rich and delicately perfumed flavor. Taylor's Gold Pears have a very short season, typically through August or early September.

Scoop this 20-minute dessert with your favorite ice cream:
Butterscotch Pear Crunch