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.

With 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. Red Anjous are recognizable for their near egg-shaped appearance.

One of the most common and popular pears, this large, bell-shaped all-purpose pear has a yellow skin sometimes blushed with pale red. It is very sweet, juicy and aromatic. Perfect for salads and eating fresh, and excellent for canning or cooking. It holds its shape and flavor in baking and cooking.

This pear is firm, with a bright red skin, and is very sweet and juicy when ripe. The red Bartlett is a bit smaller than yellow Bartletts, but has the same flavor, texture, and use. They make an excellent choice as a color accent in a fresh-fruit dessert or salad.

The comice is hard and green, and rounder than a Bartlett, but similar in flavor and texture. This is one of the largest, sweetest and juiciest varieties and is best used fresh in salads, served as an elegant dessert pear, or as an excellent accompaniment with cheese.

The forelle islightly larger than a Seckel, with freckled skin and a red blush. What they lack in size, Forelle pears make up for with a sweet flavor and beautiful appearance. They're an excellent snack or lunch-box pear.

Seckel are tiny pears with ultra-sweet flavor – so sweet in fact, they are called "sugar pears." Maroon and olive green in color, with no color change when ripened, they are an excellent choice for children's snacks, pickling, or as a garnish.