Most of North American pears are grown in Oregon and Washington, and the harvest months listed here reflect that. You can find some variety of pear in season in North America from August through May (and even into June some years). Your best bet for finding local pears is at farmers markets, ask the grower when you can expect the harvest and how long it might last.
Anjou Pears
Anjou pears have a mild flavor and a firm texture, while still being sweet and juicy. They can be green or red (which are often labelled "Red Anjou"), but the color doesn't indicate any major flavor or texture difference. Anjous are great for eating out of hand or for cooking.Anjou pears are harvested October through May.
Asian Pears
Photo © Molly Watson
Asian pears are super crunchy - more like crisp apples than other pears. They are great for eating raw, especially when sliced or diced into salads. They are so good raw, there is no need to cook Asian pears, but if you have a glut of them they work wonderfully in tarts and crisps.
Look for Asian pears from August into winter.
Bartlett Pears
Photo © Molly Watson
Bartletts are the juiciest pears when eaten raw and, consequently, lose their shape when cooked, turning to pear-sauce quite easily with the briefest exposure to heat.
Barlett pears are harvested July through October.
Bosc Pears
Photo © Molly Watson
Bosc pears are crisp when raw and hold their shape beautifully when cooked. They have the best example of the soft, grainy texture associated with pears. They are easy to recognize by their brownish russet skin, classic pear shape, and heady pear aroma.
Bosc pears are harvested September through April.
Comice Pears
Photo © Molly Watson
Comice pears are perhaps the best pears for eating raw. They have a great fruity aroma and flavor and a slightly finer, less grainy texture than other varieties. They are slightly more rounded and apple-shaped than other pears.
Comice pears are harvested September through February.
