A Pear of Winners

Well, folks, in addition to the Red Anjou pear, there is the Green Anjou pear, also called the Anjou (without color reference). Everything I said about the Red is true of the Green, except for the skin and color. The skin of the Red is a little rougher in appearance than is the skin of the Green. The Green Anjou is, as the name implies, green in color - light green like a Bartlett - with speckles. In shape the Green is similar to the Red - shorter and squatter than the classic pear shape, with a short neck. The flesh is soft and moist, juicy and succulent. Concerning taste, the words sparkly, zesty, and lively apply. The Green Anjou is one excellent pear. The main difference between the Green and the Red is the skin color and texture. Both of these pears are at the top of my list of favorite pears.

Which came first, the Green, the Red, or the
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**Bonus pear fact/observation: I have observed that the ideal time to consume a pear is typically between 3 to 7 days after bringing it home from the store. This is because the pears in the store are typically not fully ripe, and they continue to ripen after arriving at the house. Pears eaten before this ideal window tend to be harder and crunchy, and after tend to be mushy and bland in flavor. Of course, your mileage may vary.