The D’Anjou pear, sometimes referred to as the Beurré d’Anjou or simply Anjou, is a short-necked cultivar of European Pear. It is thought to have originated in the early to mid-19th century, in Belgium or France.
Green Anjous are firm and green, even when ripe; this large, thin-skinned yellowish-green pear is best eaten fresh. When slightly under-ripe, it can be baked or poached, but once it ripens, its sweet, mellow flavor and abundant juice make it an excellent choice for salads and snacks.
Red Anjous have much the same flavor, use and texture as the green Anjou. Red Anjous (generally dark, maroon red in color) show little to no change in color as they ripen, which is another characteristic shared with their Green Anjou counterparts. Red Anjous are recognizable for their near egg-shaped appearance.
Anjou Pears are low-fat, sodium-free, and cholesterol-free. They’re also a great source of fiber, vitamin C and iron. They are good in all elimination diets and are a wonderful digestive aid. They help normalize bowel activity.
Good-quality Anjou pear will be medium-sized or larger with no scars or bruises. Pears are ripe when they yield to gentle pressure at the stem end. Anjou pears are available October through June. Avoid Anjous with soft spots or scars that are more than skin-deep. Too much yellow means an Anjou pear is over ripe.
Source: www.wikipedia.org, www.fruitsandveggiesmatter.gov, www.health-care-clinic.org
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- 3 fresh pears, peeled, seeded, and cubed
- 1 lb fresh strawberries, sliced
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey, pref. raw-thick type
- 1/2 teaspoon vanilla
- 2 tablespoons fresh lemon juice
- 2/3 cup sliced almonds (2oz)
Prep Time: 25 mins
- In a large bowl; mix balsamic, honey,vanilla, lemon juice, and almonds.
- Add strawberries and pears then toss to coat.
- Chill then enjoy!
Pear and Blue Cheese Salad
- 1 anjou pear, sliced thin
- 1 cup toasted walnuts
- 1/2 cup crumbled Stilton cheese (or any blue cheese)
- 2 heads arugula, torn
- 1 head romaine lettuce or 1/2 lb spring greens
- 2 tablespoons lemon juice
- 1 teaspoon walnut oil
- 4 tablespoons olive oil
- salt and pepper
Prep Time: 10 mins
Total Time: 15 mins
- Mix lettuce and arugula, toss with salad dressing.
- Serve on 4 plates.
- Top greens with cheese, nuts, and 4 slices of pear.
- 1 head red leaf lettuce
- 1 head green leaf lettuce
- 1 teaspoon lemon juice
- 1 crisp red apple, thinly sliced (such as McIntosh or Paula Red)
- 1 anjou pear, thinly sliced
- 2 tablespoons apple cider
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- 1/3 cup extra virgin olive oil
- coarse black pepper
- 8 ounces sharp cheddar cheese, thinly sliced
Prep Time: 10 mins
- Coarsely chop lettuce.
- Squeeze a little lemon juice over apples and pears and toss with greens.
- Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream.
- Pour dressing over salad, season with salt and pepper, toss to combine and coat evenly.
- Serve salad with a garnish of sliced sharp cheddar cheese.
Froutosalata or Mixed Fruit With Orange Juice & Honey
- 2 golden delicious apples
- 1 granny smith apple
- 2 anjou pears
- 3 nectarines
- 3 bananas
- 4 kiwi fruits (firm)
- 4 oranges, juice of
- 2 tablespoons honey
- Prep Time: 20 mins
- Wash apples & pears [& peel, if desired], then core & cut into fairly small pieces, & place in large salad bowl.
- Peel nectarines, bananas & kiwi fruits & cut into fairly small pieces, as well, & add to other fruit pieces.
- Mix orange Juice & honey & pour over fruit, then toss to coat.
- Refrigerate at least an hour before serving.
Roasted Beet, Pear and Feta Salad
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon prepared mustard
- 1/4 cup balsamic vinegar
- 6 small red beets or 6 small golden beets, washed well, ends cut
- 2 anjou pears, firm but ripe, cored, cut into 1/4-inch slices
- 5 cups mache, washed and patted dry (or substitution)
- 1 cup red leaf lettuce, chopped
- 1 cup crumbled feta cheese
- 1/4 cup sliced almonds, toasted
Prep Time: 15 mins
Total Time: 1 hr 15 mins
- Prepare dressing and set aside.
- Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4″ slices.
- Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
- Serve dressing on side.
Pear and Pomegranate Salad
- 3 cups green leaf lettuce, rinsed and torn
- 1 Bartlett or Anjou pear
- 1/3 cup pomegranate seeds
- 1 tablespoon vegetable oil
- 2 tablespoons pomegranate juice
- 1 tablespoon lemon juice
- 1 teaspoon prepared Dijon-style mustard
- 1/2 tablespoon honey
- ground black pepper to taste
Prep Time: 10 mins
Total Time: 12 mins
- Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
- Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.
Roasted Pears with Caramel Sauce
- 2 tablespoons butter
- 1/2 cup agave syrup (instead of brown sugar)
- 4 pears, halved and cored
- 1/2 cup thick greek yogurt (instead of sour cream)
- 1/4 cup coarsely chopped toasted pistachios (or your favorite nuts)
- Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
- Add agave syrup to the melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
- Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
- Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of greek yogurt, drizzle with caramel pan sauce, sprinkle with nuts and serve.
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