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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Unlike some other pears, Anjou pears do not change color as they ripen. Check for ripeness by 'testing the neck': apply gentle thumb pressure to the stem end. If it yields slightly, it is ripe.
Unripe pears can last several weeks in the refrigerator. Once ripened at room temperature, they should be eaten within 3 to 5 days.
Yes, but they should be peeled, cored, and sliced first. For best results, coat them in a sugar syrup or lemon juice to prevent browning before freezing.
Bosc or Bartlett pears are the best substitutes. Bosc pears are similarly firm for cooking, while Bartletts are better for raw eating.
No, the skin is completely edible and contains a significant portion of the pear's total fiber and antioxidants.
Yes, their firm texture and sweet-tart flavor pair exceptionally well with bitter greens, walnuts, and blue cheese.
This is called oxidation. It happens when the enzymes in the fruit react with oxygen. You can prevent this by dipping slices in a mixture of water and lemon juice.
Green Anjou pears have a long season, typically available from late September through the following summer.
raw green anjou pear is a versatile ingredient found in cuisines around the world. With 57 calories per 100g and 0.36 grams of protein, it's a nutritious addition to many dishes.
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