Pear 1 article

Fine stone cells give pear flesh its characteristic slight grittiness, while many varieties share a familiar bell-like pome shape. Bartlett, Anjou, and Bosc pears differ in shape, color, and ripening behavior. The fruit is eaten fresh, sliced into salads, poached, or cooked into compote, and canned forms are also common. Because pears soften substantially as they ripen, variety and maturity matter more to texture than they do for many crisp fruits.