Pears: sweet consequences could come from picking the perfect pear. Here's how to ensure a succulent choice year-round

"That which we call a rose by any other name would smell as sweet ..."

Shakespeare may not have been referring to the pear in Romeo and Juliet, but he was right on the mark. As a member of the rose family--without the family name--the pear smells as sweet as a rose, and its taste is even sweeter.

Pears have a long history, having been first cultivated about 4,000 years ago. Today, there are more than 5,000 types of pears. In the United States, the most common varieties are Bartlett, Bosc, Comice and Anjou. While all four are loved for their sweet flavor and delightful aroma, each has a different place in the pear family tree.

* Bartlett pears (right), the most popular variety, are sweet and juicy. The two types--yellow-skinned (which is sometimes tinged with red) and dark red-skinned (which may become slightly lighter when ripe)--have a similar texture and taste.

* Bosc pears are reddish-brown, slightly longer and slimmer than most of their siblings. This firm, almost crunchy pear is highly aromatic and great for baking.

* Large and roundish, the Cornice is considered one of the best eating varieties. Some would say that it is the sweetest and most flavorful of all the pears, with a buttery smooth texture. It stands out with its thick yellow-green skin covered in patches of russet.

* Anjou pears are large and firm, making them great for baking. They are oval and are the most abundant of the winter pears. They come in green (which turns yellowish-green as they ripen) and red; both colors are equally sweet.

You can't depend on color to tell you when a pear is ripe since it ripens off the tree and from the inside out. To pick a perfect pear, use this test: Gently press your thumb into the skin by the stem; if it's slightly soft, it's ripe. If you happen to pick an unripe one, leave it at room temp for a couple of days to ripen. Placing it on the counter in a brown paper bag speeds up the process. Once ripe, eat immediately for the best flavor.

Just as there are many varieties of pears, there are many ways to eat them. In their natural state--skin and all--you get to experience one of nature's greatest gifts. But pears' versatile nature also makes them the perfect fruit to experiment with Throw thin slices into a salad or onto a sandwich (we love pear with ham and brie); poach them in wine; bake them in pies or muffins; or whip up a pear cobbler. Any way you slice them, they're a masterpiece even Shakespeare would enjoy.

Nutrition Facts

Serving: One medium pear (166g)

Calories: 96

Fat: Less than

Fiber: 5g or about 16% of your RDA

Bonus: Just one pear provides a 11% of your vitamin C and K RDAs.

Availability: Year-round with varying peak seasons depending on variety.

Bartlett: August through January

Bosc: August through May

Anjou: October through May

Comice: September through February

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