6 Pears to Look Out for This Fall, According to Fruit Experts

Once pear season rolls around (August through October), a trio of varieties hold a monopoly on major grocers’ shelves. Their names — Bartlett, Anjou, and Bosc — may be familiar because they are, and have been, the most popular pear varieties in the U.S. for decades. 

“You plant pears for your heirs,” explains Nick Moless, produce and floral sourcing field team leader for Whole Foods Market of the catchy but “no exaggeration” idiom among growers. 

Young pear trees can take more than a decade to become fully productive; combine that with shifting consumer trends and it’s no wonder pears have lesser varietal development than other fruits. “The most popular varieties today are largely the same ones your grandparents loved,” says Moless.

Bartlett, Anjou, and Bosc pears are beloved for a reason, though. Growers appreciate their disease resistance, hardiness, and durability for transport. Consumers adore their juicy, sweet flesh and shelf stability. 

“If you store these varieties in the crisper drawer in your fridge, they will stay in a suspended state because they need warmer temperatures to start ripening,” explains Ashley Thompson, an associate professor of horticulture at Oregon State University Fruit Tree Extension. Thompson likes to buy a 5-pound bag at the grocery store and only take a couple pears out at a time to ripen over three days on her kitchen counter. “Gently press on the neck of the pear toward the stem. If it gives, you know the pear is ready to eat.”

Thompson and her team are in the midst of seeking new pear varieties that will perform well in the Pacific Northwest — they prioritize qualities like relative ease of farming, good crop load, visual attractiveness, and, of course, taste. “We’re also looking for pears that can be eaten when they’re still crunchy for the sweet spot between grower and consumer friendliness,” says Thompson. 

There’s a budding variety of pears out there to add diversity to your crisper drawer this fall. Here are six to know. 

Gem 

In Oregon, the Gem pear is one that Thompson and her team have been “really excited about.” The medium-size pear is picked with green skin that turns yellow as it ripens (like Bartlett), sometimes with a rosy hue. “It can be eaten crispy fresh from the tree, or ripened to a buttery texture that is consistent with what most consumers think of when they think of pears,” says Thompson.

Growers also love it because it can bear fruit in as few as three years and is resistant to fire blight (a disease that can wipe out an entire orchard). Oregon State University played an instrumental role in bringing this variety to the commercial market; it’s most popular in southeastern U.S. stores including HEB and Publix. 

Try it: when it’s still crunchy in a mixed greens salad.

Happi 

This newer green-skinned pear with a red blush was developed through natural cross-pollination at Vineland Research & Innovation Centre in California. “It’s unlike any other pear out there,” says Moless, citing Happi’s versatility with bright and sweet flavor. “Eat it hard and crisp for a zesty bite, or let it ripen for a sweeter, juicier experience,” says Moless. “I genuinely believe this will become a top variety in the coming years.”

Try it: sliced on top of pizza with goat cheese and a bitter green like arugula. 

Conference 

While not globally new — Conference accounts for 90% of pears sold in the UK, according to Moless — this elongated pear with a bottlelike shape is gaining traction in the U.S. The eating experience is “real magic,” Moless says, as once the pear is ripe, its flesh turns buttery soft with intense sweet, floral notes. Its slender neck, curved bulbous base, and green and russeted brown skin make Conference highly distinguishable at supermarkets.

Try it: sliced with nut butter.

Seckel

Also called sugar pears, these “really small pears are very prized for their concentration of sweetness,” says Thompson. The flesh is layered with distinct honey and spice flavors that make this “nature’s candy,” according to Moless. The round, plump bottom tapers into a tiny neck with olive green and dark red blush skin. 

Try it: slow-cooked whole with beef.

Starkrimson 

This early-season ripener is the only 100% red-skinned pear on the market right now. “It’s as gorgeous in a fruit bowl as it is delicious to eat,” says Moless. The skin begins as a dulled crimson that brightens as it ripens and its floral aroma also intensifies as it matures. This European variety is usually harvested two weeks before Bartlett pears are ready, and has already proved successful stateside. Starkrimson’s mild flavor is a contrast to its bright facade.

Try it: as a swap for Anjou in a baked pear tart.

Comice

This is one of the most luxurious pears out there thanks to its large bulb and rich sweetness with vanilla notes. Comice is often overlooked, though, explains Thompson, because its thin skin is delicate, so consumers can be put off by bruises or discoloring. Another factor to consider, says Moless, is that you need to let these pears fully ripen in order to enjoy their melt-in-your-mouth texture. Once you accept these characteristics, Comice is sure to become your favorite pear around the holidays, when it’s in stock for only a couple of weeks.

Try it: on a charcuterie board as the vessel for a creamy blue cheese.