8 Types of Pears—Including the Most Popular Varieties for Snacking and Baking

Bartlett (Williams)

Have you ever seen a bottle of clear schnapps called Poire Williams in a liquor store? It's made from these pears, which are called Williams in Europe. (Traditionally, the bottle is placed over a baby pear, which gradually fills the bottle as it grows. The distilled liquor is then poured over it.)

Bartlett pears are an early-ripening variety and have the quintessential pear shape, with a curvaceous bottom and short neck. They are very adaptable and delicious when eaten fresh or cooked; we use them in tarts and baked fruit desserts, like a pandowdy. Choosing red or green Bartletts is purely a question of appearance, although the green will turn yellow as it ripens, making it easier to tell when it is ready.

Bosc

Thanks to its long, elegantly tapered neck and textured, bronze skin, the Bosc pear is easy to identify. While a Bosc will turn slightly more golden as it ripens, it remains firm (except at the stem end). Its firm texture makes it the classic pear for poaching in red wine for dessert. When it is peeled and poached it holds its form and is easily carved by the edge of a spoon. We also use Bosc in our pear crisp.

Comice

Smooth-skinned Comice is the cutest of pears with a squat body and a short neck, and it claims the silkiest, most juicy flesh. The skin is very fragile when ripe, so Comice pears may look slightly bruised if they are tumbled together. Handle them with care and enjoy them raw; they make great holiday gifts when nestled in a protective box. Or try making homemade dried fruit, a simple combination of Comice pears and sugar cooked in a low-temperature oven.

Concorde

With elongated, narrow necks, smooth-skinned concorde pears are sweet even when they are still firm—and crunchy, too. One of their parents is the buttery Comice, which makes them delicious to eat fresh, but they also hold up well in cooking. Concorde pears are also slower to oxidize than some other varieties, so they can be sliced ahead of time without browning.

Forelle

Their speckled skin and iconic blush gave these small, bell-shaped pears the name forelle—the German word for trout. They are one of the few pears to change skin color when ripe (from green to yellow, with that red cheek). Their texture is dense, crisp, and somewhat coarse, which makes them a great pairing with soft cheese for contrast.

Seckel

The most petite of pears, the Seckel was Thomas Jefferson's favorite when he grew it at Monticello. The olive-skinned, tiny fruits are very sweet when ripe (they are also called sugar pears), with a slightly gritty texture. Roast a clutch of Seckel pears whole for a rustic but photo-worthy dessert, or use them to top a spectacular cake.

Starkrimson

Dark red Starkrimson pears turn brighter as they ripen, and their skin becomes more delicate. To make the most of their vivid color, use them raw in salads or atop tartines and open-face sandwiches.

Asian Pear

Can a fruit that looks more like an apple actually be a pear? Yes! Asian pears are hefty round fruits that are ripe when still firm, just like apples. They ripen best on the tree and are often packed carefully, with a protective layer of insulation around each fruit to prevent bruising. Their skins range from pale bronze to greenish-yellow, with a gently rough texture, matte finish, and distinctive, evenly distributed speckles. Slice a ripe one open, and you'll find that the flesh is white, crunchy, and juicy—great to enjoy as a snack or in a salad.