Anjou pears are the most abundant pear variety in the United States. In fact, you'll find Green Anjous available in most produce departments in the U.S. almost year round, and they're gaining popularity in several other countries as well. Learn more about USA Green Anjou pears:

• Availability
• Ripening
• Identifying
• Uses
• History

AVAILABILITY OF GREEN ANJOUS: SEPT/OCT. TO MAY/JUNE
USA Anjous are harvested from orchards in Oregon and Washington, and arrive in produce departments usually around late September to early October. They are often the most widely available variety through May or June. Look for them in produce departments where you shop, usually on counter-top displays near apples, citrus, and other fresh fruits.
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RIPENING GREEN ANJOUS: NO CHANGE IN COLOR
The most important fact to understand about Anjou pears is that they do not change color as they ripen. Unlike Bartletts, another familiar green pear variety that does change to yellow during ripening, Green Anjous will remain green even when fully ripe.

Ripen Anjous at room temperature. For best results, place them in a closed brown paper bag on the counter, or put them in a fruit bowl. Depending on their level of ripeness when purchased, Anjou pears may take between 3 and 5 days to become fully ripe. Once ripe, you can hold them for two-fourdays in the refrigerator, where the ripening process will be slowed.

Check for ripeness often by pressing gently with the thumb near the stem end of the pear. When it gives slightly, the pear is ripe. Because pears ripen from the inside out, don't wait for the round middle section to become soft. By then, the inside will be over-ripe.

Picked Mature, pears are best when ripened off the tree. When left to ripen on the tree, they become gritty, or mealy, and lose their flavor. Pears are also a delicate fruit, particularly when ripe, and would bruise easily if shipped in a ripe condition. This explains why mature pears are available to purchase before they are fully ripe.

Learn more about ripening pears, and enjoy their sweet flavor and full juiciness!
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IDENTIFYING GREEN ANJOUS
Anjous are recognizable for their egg-shaped appearance: having a larger spherical lower portion that begins a gradual taper above the mid-point to a smaller rounded top. They are commonly referred to simply as "Anjou" (as opposed to their Red Anjou counterparts), or sometimes called d' Anjou, and very infrequently referred to as Beurré d' Anjou.
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USES FOR ANJOUS
Anjous are very sweet and juicy when ripe, and are best when sliced fresh in salads or eaten as a out-of-hand snack. They are also a good baking, poaching or roasting pear when used before they reach maximum ripeness. Consider the many Anjou recipes available in the Pear Pages.
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HISTORY
Anjou pears are thought to have originated in France, in the vicinity of Angers. 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."
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