D'Anjou

D'Anjou, also known as Beurré d'Anjou, is a cultivar of European pear (Pyrus communis) recognized for its distinctive egg-shaped form and versatility in culinary applications. Despite its name suggesting French origins, the pear has a complex history of naming and cultivation.

Origin and History

The D'Anjou pear is thought to have originated in Belgium in the mid-19th century. The variety was originally named 'Nec Plus Meuris' in Europe. When the pear was introduced to America around 1842 and England in the early 19th century, it was erroneously named 'Anjou' or 'd'Anjou' after the Anjou region of France. This misnaming has persisted, making it one of the most recognized pear varieties in North America despite the nomenclature confusion.

Physical Characteristics

D'Anjou pears have several distinguishing features:

Egg-shaped form with a short neck
Thicker at the bottom and middle, with minimal tapering at the top
Shorter stems compared to other varieties like Bartlett
Bright green skin when ripe (Green D'Anjou), with a smooth, firm texture
Some specimens develop a rose blush on the sun-exposed side
The skin is covered with small lenticels (pores)
Some russeting may appear on the skin
White to cream-colored flesh with a dense, buttery texture and slightly gritty quality
When ripe, the flesh becomes juicy and soft with subtle, sweet flavors

A red variety, the Red D'Anjou, was discovered by chance in a Green D'Anjou orchard in Oregon and shares similar characteristics except for its distinctive red coloration.

Cultivation

D'Anjou pear trees are:

Vigorous and hardy
Moderately resistant to fire blight, a common bacterial disease affecting pear trees
Widely cultivated in the Pacific Northwest region of the United States
Available in markets from late September or early October through summer months

Nutritional Value

D'Anjou pears offer significant nutritional benefits:

Low calorie content (approximately 96-142 calories per medium pear)
Macronutrient composition of approximately 95% carbohydrates, 2-3% protein, and 2-3% fat
Excellent source of dietary fiber (about 5 grams per fruit, representing 21% of daily recommended intake)
Good source of vitamin C
Free of sodium, cholesterol and fat

Culinary Uses

The D'Anjou pear is considered an all-purpose pear due to its versatility:

Excellent for fresh consumption
Maintains its shape well when baked, making it ideal for pear crisps
Suitable for poaching, grilling, or roasting
Develops best quality after a period of cold storage
Juicy, tart flavor complements both sweet and savory dishes