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| More Pears |
When you say "Pear" most people picture a Yellow Bartlett.
It has that quintessential “pear flavor,” and is a common variety found in local markets.
Read on to learn more about fresh Northwest Bartletts, and find out how modern
growing techniques in the Pacific Northwest produce the world’s finest Bartlett pears!
Identifying Bartletts
The Bartlett carries a true pyriform "pear shape:" a rounded bell on the bottom half of
the fruit, then a definitive shoulder with a smaller neck or stem end. Bartletts are
extremely aromatic pears, and have that definitive "pear flavor." Often, the Bartletts
found in grocery stores are green, and then they change to yellow as they ripen at home
when left at room temperature.
Ripening
The Bartlett pear is a unique pear in that its skin color brightens as it ripens, unlike other
varieties of pears that show little color change as they ripen. So, how do you prefer your
Bartlett pear? Do you crave it crunchy and tart? Go for it when the skin is green! How
about moist and mildly sweet? Yellow-green would be for you. Do you desire a burst of
super sweet juice? Then let your pear ripen until it reaches a golden yellow hue.
Remember, all pears need to ripen at room temperature!
A Canning Tradition
Bartletts are traditionally known as the canning pear, and you'll find several suggestions
for “putting up” Bartletts in the recipes listed on this page. Because Bartletts have a
definitive flavor and sweetness, they are a good all-around choice for many forms of
processing. Consider them in preserves, syrups, chutneys, and more. They also make
excellent dried pears
Culinary Uses
Bartletts are much more than just a canning pear, and besides eating them fresh, you
can also enjoy their wonderful flavor and smooth texture in a range of dishes. Try a sliced
Bartlett atop a garden green salad with your favorite dressing. Or, simply serve freshly
sliced Bartlett wedges with cheese for an appetizing snack. Always remember that any
recipe calling for apples can be made using fresh pears... and Northwest Bartlett pears are
an excellent choice!
The History of Bartletts
Bartlett or Williams? The Bartlett Pear we know today in North America is the same
variety that is called the "Williams" in many other parts of the world. Discovered originally
in 1765 by a schoolmaster in England named Mr. Stair, the Bartlett was first referred to as
Stair's Pear. A nurseryman named Williams later acquired the variety, and after
introducing it to the rest of England, the pear became known as the Williams Pear. Its full
name, however, is Williams' Bon Chretien, which translates to "Williams' good Christian."
It has that quintessential “pear flavor,” and is a common variety found in local markets.
Read on to learn more about fresh Northwest Bartletts, and find out how modern
growing techniques in the Pacific Northwest produce the world’s finest Bartlett pears!
Identifying Bartletts
The Bartlett carries a true pyriform "pear shape:" a rounded bell on the bottom half of
the fruit, then a definitive shoulder with a smaller neck or stem end. Bartletts are
extremely aromatic pears, and have that definitive "pear flavor." Often, the Bartletts
found in grocery stores are green, and then they change to yellow as they ripen at home
when left at room temperature.
Ripening
The Bartlett pear is a unique pear in that its skin color brightens as it ripens, unlike other
varieties of pears that show little color change as they ripen. So, how do you prefer your
Bartlett pear? Do you crave it crunchy and tart? Go for it when the skin is green! How
about moist and mildly sweet? Yellow-green would be for you. Do you desire a burst of
super sweet juice? Then let your pear ripen until it reaches a golden yellow hue.
Remember, all pears need to ripen at room temperature!
A Canning Tradition
Bartletts are traditionally known as the canning pear, and you'll find several suggestions
for “putting up” Bartletts in the recipes listed on this page. Because Bartletts have a
definitive flavor and sweetness, they are a good all-around choice for many forms of
processing. Consider them in preserves, syrups, chutneys, and more. They also make
excellent dried pears
Culinary Uses
Bartletts are much more than just a canning pear, and besides eating them fresh, you
can also enjoy their wonderful flavor and smooth texture in a range of dishes. Try a sliced
Bartlett atop a garden green salad with your favorite dressing. Or, simply serve freshly
sliced Bartlett wedges with cheese for an appetizing snack. Always remember that any
recipe calling for apples can be made using fresh pears... and Northwest Bartlett pears are
an excellent choice!
The History of Bartletts
Bartlett or Williams? The Bartlett Pear we know today in North America is the same
variety that is called the "Williams" in many other parts of the world. Discovered originally
in 1765 by a schoolmaster in England named Mr. Stair, the Bartlett was first referred to as
Stair's Pear. A nurseryman named Williams later acquired the variety, and after
introducing it to the rest of England, the pear became known as the Williams Pear. Its full
name, however, is Williams' Bon Chretien, which translates to "Williams' good Christian."
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| Questions? Call Customer Service @ (828)273-5771 |
Bartlett - When you say "Pear" most people picture a Yellow Bartlett.
| Bartlett Pear 4 to 5 feet trees buy 1 tree @ $49.95 |
| Bartlett Pear 4 to 5 feet trees buy 2 or more @ $36.95 ea. |
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