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Yellow Bartlett

When you say "Pear" most people picture a Yellow Bartlett. Perhaps because they are a common variety found often in backyards and home mini-orchards, their appearance is more familiar to many. Learn more about fresh Northwest Bartletts, and find out how modern growing techniques in the Northwest produce fruit with maximum sweetness while maintaining smooth texture!

For many, the Bartlett carries a true pyriform "pear shape," a rounded bell on the bottom half of the fruit, then a definitive shoulder with a smaller neck or stem end. Bartletts are also extremely aromatic pears, and have that definitive "pear flavor." Often, the Bartletts found in grocery stores are green (changing to yellow as they ripen). Red Bartletts are another variety to choose from however, and they are usually located on produce counters right next to the Yellow Bartletts. Aside from color, there are virtually no differences between the two Bartlett pears. Always consider Red Bartletts as a second color alternative for displays in fruit baskets and bowls. Together, Red & Green Northwest Bartletts make a striking counter or table-top centerpiece.
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The First Choice for those waiting for the new pear season to begin, Northwest Bartletts are harvested in late August to early September and usually remain available through the end of the year. Harvesting methods and modern packing facilities in the Northwest ensure high quality when fruit arrives in grocery produce departments.

NW Bartletts are harvested when fully mature, but before they become ripe. Pears are a unique fruit, in that if allowed to ripen on-tree, natural deposits of lignin and cellulose will develop in the flesh, causing a "gritty" texture. Because Northwest Pears are harvested and then allowed to ripen, you can expect a smoother texture with sweeter flavor. If you love the taste of fresh Bartlett pears try a Northwest Bartlett. You'll be pleased!
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Bartletts are traditionally known as the canning pear, and you'll find several suggestions for putting up Bartletts in the recipes listed on this page. Because Bartletts have a definitive flavor and sweetness, they are a good all-around choice for many forms of processing. Consider them in preserves, syrups, chutneys, and more. They also make excellent dried pears.
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Bartletts are more than just a canning pear, and besides eating them fresh, you can also enjoy their wonderful flavors and smooth texture in a range of cooked and fresh prepared dishes. Try a sliced Bartlett atop a garden green salad with your favorite dressing. Or, simply serve freshly sliced Bartlett wedges with cheese for an appetizing snack. Always remember that any recipe calling for apples can be made using fresh pears... and NW Bartlett pears are an excellent choice! Visit the Recipe Files.
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Bartlett or Williams?
The Bartlett Pear we know today in North America, is the same variety that is called the "Williams" in many other parts of the world. Discovered originally in 1765 by a schoolmaster in England named Mr. Stair, the Bartlett was first referred to as Stair's Pear. A nurseryman named Williams later acquired the variety, and after introducing it to the rest of England, the pear became known as the Williams Pear. It's full name, however, is Williams' Bon Chretien, which translates to "Williams' good Christian."

About 1799, Mr. James Carter imported several Williams trees to the United States, and they were planted on the grounds of Thomas Brewer in Roxbury, Massachusetts. Later, Enoch Bartlett of Dorchester, Massachusetts acquired the Brewer estate. Not knowing the identity of the trees, Bartlett propagated and introduced the variety to the United States under his own name. It was not until 1828, when new trees arrived from Europe, that it was realized that Bartlett and Williams pears were one and the same. By then it was too late... the variety had become widely popular in the U.S. under it's adopted name... the Bartlett.
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