The bright blush of the Red Anjou pear is a cheerful colour addition to any fruit bowl. Distinguished by its bold colour and egg-shaped appearance, the Red Anjou pear is generally dark red with lighter streaks caused by the sunshine.
In Australia, Red Anjou pears, also known as D'Anjou pears, are a niche but increasingly popular variety of pear. The Red Anjou pear is a great snack but it is also an excellent cooking pear. Its creamy white texture is robust when cooked and is delicious in hearty meals including the classic dish of roast pork and pears.
Their fine, white texture and bold red skins also work well with fresh and beautiful salads and add splash of colour to any cheese board.
Las year the Red Anjou pear experienced a bumper crop which is naturally followed by a lighter one. While a typical season for Red Anjou pears is April to November, it is possible that this year's season will be slightly shorter as a result of the lighter crop.
Red Anjou pears can be hard to find in the supermarket and tend to be available in specialty fruit and vegetable stores.
The Goulburn Valley, which is the primary growing location for Red Anjou pears, experienced great growing conditions for this year's crops and some good winter rains.
Selection, Handling and Storage
The trademark red blush of the Red Anjou pear brightens only slightly as the fruit ripens. From purchase, a Red Anjou will typically take a week to ripen in the fruit bowl.
To check is a pear is ripe, simply check the neck. When ready to eat, the flesh around the neck will give when pressed gently.
Pears soften best naturally in the fruit bowl.
To speed the ripening process, place Red Anjou pears in a brown paper bag with a banana – the natural gases the banana emits will hasten the ripening of the pears.
When pears are ripe, store them in the fridge to keep them fresh.
If pears become extra soft, simply pop them into a soup or smoothie for added richness.
For more information on the Red Anjou pear visit: www.rediscoverthepear.com.au