RED D'ANJOU PEARS
RED D'ANJOU PEARS AVAILABILITYD'Anjou Pears are harvested in August and are best enjoyed by October, but thanks to their robust nature they are available to you all year round.
ABOUT RED D'ANJOU PEARSD'Anjou pears are thought to have originated in France, near the city of Angers. They appeared in the United States in 1842 and today represent 34% of the pear market. D'Anjou pears come in two different varieties: Red and Green, both of which are delectable. The two varieties, Red and Green, differ little in taste though their appearance sets them apart from each other. The Red D'Anjou pear offers a deep, luxurious maroon color that sets them apart as one of the more showy varieties, often making them prized as a centerpiece for your table. The Green D'Anjou pear has a green exterior that remains green even as it ripens. This is something of an oddity for green pears as most green varieties (Royal Williams or Bartlett for example) turn yellow as they grow ready to eat.
RED D'ANJOU PEARS TASTE & RIPENESSD’Anjou pears—are a large, stout, white-fleshed pear variety renown for their abundant juices and sweet, brisk flavor. Like most pears, the D’Anjou ripens fully after its been harvested. Just set them out at room temperature for a couple days. Since both Red and Green D'Anjou pears will change in color only slightly as they ripen, the very best way to check the ripeness of your D'Anjou is to Check the Neck.
RECIPES FEATURING RED D'ANJOU PEARSPEAR AND BLUE CHEESE SALAD:
- 4 Ripe pears
- 4 oz blue cheese
- tsp balsamic vinegar
- 4 tsp olive oil
- salt and pepper
- arugula salad mix
- walnuts (Optional)
- Cut the pears into quarters and remove the cores.
- Clean the Argula Salad Mix
- Using a large serving platter, arrange the salad mix.
- Thinly slice each pear quarter and arange on the salad mix.
- Cut the cheese into bitesize pieces or crumble roughly, and scatter over the pear and salad mix.
- Wisk the oil and vinegar together and drizzle over the salad.
- Season with salt and pepper and serve! Garnish with walnut slices.
Recipe courtesy Group Recipes.