Anjou

The Anjou pear is thought to have first been produced in the Anjou region of France, sometime during the 19th century. The two main varieties are red and green. The red variety develops a characteristic red skin that darkens as the pear matures. The green variety retains its green coloring even after it has reached full maturity. They are both tangy and sweet and possess a fragrant, white flesh. Reaching what can be considered a medium to large size, Anjou pears possess a wide base and short stem.