Wednesday, August 27, 2008
My Pears are ready to pick. So I picked a bunch that I could reach this morning. The tree is loaded. These are all 100% organic. I will share them with my friends at work.(-:
Jack says...Mommmmmmmmmmm...I don't care if those pears are organic or not I am not eating those for breakfast...wheres the meat?
The type of Pear is called a D'Anjou Pear. Heres some info about it from Wikipedia...
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Beurré d'Anjou, from The Pears of New York (1921) by Ulysses Prentiss Hedrick
A green D'Anjou pearThe D'Anjou pear, sometimes referred to as the Beurré d'Anjou or simply Anjou, is a short-necked cultivar of European Pear. It is thought to have originated in the early to mid-19th century, either in Belgium or in the vicinity of Angers in central France, previously called the Anjou province. There are two main varieties of D'Anjou:
The Green Anjou has a pale green skin that doesn't change color as the pear ripens. Some other varieties of green pears turn yellow as they ripen.
The Red Anjou has a deep red skin that darkens as it ripens.
The d'Anjou is considered a medium to large pear, typically around 270–285 grams, 85 mm in height, and 80 mm in diameter. It has a wide, globular base, short stem, and thin skin with many notable lenticels, or pores, which allow the exchange of gases with the atmosphere. The flesh is described as "creamy white, aromatic, juicy, sweet, slightly acidic, with buttery and slightly gritty texture."
D'Anjou pears are less expensive than other pear varieties, but are tart and have a lower sweetness level.
D'Anjou pears are often used in crafting various dishes. D'Anjou purée is used for Jelly Belly's Juicy Pear flavor of jelly bean.
In the United States, the variety was recommended for general cultivation by the American Pomological Congress in 1852, and as of 2004 represented 34% of reported U.S. pear production.