The Bartlett is the most popular pear in the U.S. for good reason. It is an excellent cooking pear, it’s great for canning, and it adds a sweetness to salads. Or just pick it up and eat it (wash it first).
Try baby spinach or arugula with sliced Bartlett pear, walnut or pecan halves and crumbled Roquefort, bleu or gorgonzola cheese, topped with a vinaigrette of your choosing.
It’s easy to tell when a Bartlett is ripe. It turns from green to yellow, and yields to gentle thumb pressure near the stem.
Trivia: Outside the United States and Canada, the Bartlett is known as the Williams pear.
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