Photo by geishaboy500/Flickr CC
In fall, apples dominate as the season's fruit. The profusion of different varieties, the revival of heirloom varieties, the apple pies and other baked goods, the ciders made from different apples, and apple butters make the tasting of fall fruits wonderful.
But there is the other fall fruit--pears. While Asian Pears have become so accepted they can be found in many mainstream groceries, compared to apples there are fewer different kinds of pears--at least in the grocery and farmer's markets. Nevertheless, there are new pears are worth sampling.
Seckel pears are small, a little bigger than a golf ball and green-gray skin tone with reddish blushes. They are very aromatic and have a bit of the grainy texture in the skin. They have an appley flavor but are very sweet, sometimes called the sugar pear.
Bosc pears are large and green skins going to brown when ripening. If you like firm pears, these are the variety for you. They do have a gritty texture but can leave a slight film in the mouth.
Red Bartlett is a red to red-brown pear that is best when they give off a sweet aroma and are soft bordering on mushy. It is smooth not grainy but can leave a bit of a film in the mouth. When perfect is has a very sweet flavor.