A type of pear with a greenish-yellow skin and sweet, juicy flesh, often eaten fresh or in desserts.
Named after the Anjou region in northwestern France, where this pear variety was cultivated and perfected in the 19th century. The fruit became popular in European markets before spreading worldwide.
Anjou pears are actually botanically tricky—they don't ripen on the tree like most fruit, so farmers have to pick them green and let them ripen off the branch, which is why you find them in stores year-round even though they have a specific harvest season.
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