D'Anjou

D'Anjou is a variety of pear (Pyrus communis) that is widely cultivated for its sweet and juicy fruit. It is also known as Anjou pear or Beurré d'Anjou. This pear variety is named after the Anjou region in France, where it was originally cultivated.

Description

D'Anjou pears are medium to large in size and have a distinctive egg-shaped appearance. The skin is typically green, even when ripe, although there is also a red variety known as Red Anjou. The flesh of the D'Anjou pear is white, dense, and juicy with a sweet, slightly tangy flavor.

Cultivation

D'Anjou pears are grown in temperate climates and are particularly popular in the United States, especially in the Pacific Northwest region, including Oregon and Washington. They are typically harvested in the fall and can be stored for several months under proper conditions.

Uses

D'Anjou pears are versatile and can be eaten fresh, cooked, or used in a variety of culinary applications. They are commonly used in desserts, salads, and as a complement to cheeses. The pears are also used in making pear cider and other beverages.

Nutritional Value

D'Anjou pears are a good source of dietary fiber, vitamin C, and potassium. They are low in calories and contain no fat or cholesterol, making them a healthy addition to the diet.

History

The D'Anjou pear was first introduced to the United States in the mid-19th century. It quickly became popular due to its excellent storage qualities and delicious flavor. The pear is named after the Anjou region in France, where it was originally cultivated.

See Also

• Pear
• Pyrus communis
• Anjou
• Red Anjou