Pick up these seasonal favorites and try them in something new.


This fruit is freshest in the fall months. Learn about the different kinds of pears, then try them out in our recipe picks:

Bartlett Yellow- or red-skinned; juicy with a honey aftertaste; firm flesh. Cut into wedges, roast and serve with pork chops. Use them to make:

Bosc Speckly golden skin; dense, crunchy texture; highly aromatic. Poach in wine and serve with vanilla ice cream. Use them to make:

Anjou Green- or red-skinned; sweet and mildly tart; creamy, soft flesh; bruises easily. Slice and add to a turkey and brie sandwich. Use them to make:

Asian Pear Golden-brown; watery and refreshing; grainy texture. Cut into slivers and toss into a stir-fry.

Comice Green with red blush; large; creamy flesh; bruises easily. Halve and top with yogurt and granola. Use them to make:

Forelle Yellow with crimson speckles; small; crisp and firm. Chop and add to mixed greens with walnuts and blue-cheese dressing. Use them to make: