Pears being in season, there's some timely information on this favorite fruit offered among food and cooking features in All You magazine's premiere issue.
On a shopping trip for pears, look for these varieties in the stores and keep these comments about them in mind when you're deciding which to buy:
Anjou: Slightly sweet, best eaten fresh or poached. Not good in pies.
Bartlett: Thin-skinned, juicy when ripe, highly versatile.
Bosc: Firm texture, nutty aroma. Great for poaching and in pies, muffins and preserves. Good to eat firm or very ripe.
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Comice: The juiciest of all pears when ripe. Great to eat raw and in salads. Not good cooked.
Forelle: Small, very sweet with dense flesh. OK for pies.
Seckel: Similar to Forelle in size, texture and flavor. Too small for pies, but good in jams and preserves.
A tip for cooks: Remember that pear skin tastes bitter when cooked. Peel the fruit before using.
