Red Anjou pears are available year-round, with peak season in the fall through early spring.
Red Anjou pears are botanically classified as Pyrus communis. They are a part of the European pear family and are closely related to Bartlett, Bosc, and Concorde varieties. Red Anjou is the scarlet-hued version of the popular Green Anjou variety, which has a green skin color when ripe.
Red Anjou pears are an excellent source of dietary fiber and vitamin C. They also contain small amounts of copper, manganese, phosphorus, potassium, calcium, magnesium and folate as well as Vitamins B5 and B6.
Red Anjou pears make a great snack for on the go. They can be easily enjoyed fresh or used in salads, smoothies, desserts and other recipes. These pears are also great poached with a touch of honey and cinnamon for a delicious treat.
Red Anjou pears are available from late summer to early spring. They have a thin skin and delicate flesh that benefits from careful handling and storage to maintain their quality and flavor. Storing these pears at room temperature will give them the best shelf life. Refrigeration may slow down ripening, but it should not be left in cold temperatures for an extended period of time, as this may cause them to become mealy or spoil quickly. Red Anjou pear season typically runs from August through March, but they are generally available year-round in most grocery stores.