Pears, raw, green anjou (Includes foods for USDA's Food Distribution Program)

Green Anjou pears are a type of European pear (Pyrus communis), known for their smooth green skin and juicy, sweet flesh. Often egg‑shaped with a rounded base and a slightly tapered neck, these pears remain green even when ripe, a distinctive trait compared with other varieties that change color or develop russeting as they mature. The name “Anjou” originates from the historic French province of Anjou, where this pear type was cultivated and popularized before spreading globally as a commercial fruit. Today it’s primarily grown in temperate regions such as the Pacific Northwest of the United States and parts of Europe. Anjou pears are among the most widely available pear varieties in the U.S., alongside Bartlett and Bosc pears, and they come in both green and red skin variants. Their origin traces back centuries, with pears among the first fruit trees cultivated by humans; archaeological records suggest pears were consumed as early as 300 BCE across Europe and Asia. The Anjou variety specifically evolved through selection for texture and shelf life, making it a staple in both fresh markets and culinary uses. Pears are climacteric fruits, meaning they continue ripening after harvest due to ethylene production. Unlike many fruits that soften uniformly, Anjou pears typically soften from the inside out, which means the external skin may remain firm even when the interior is ready to eat. This unique ripening behavior influences how they’re harvested, stored, and consumed. In terms of botany, pears belong to the Rosaceae family, which also includes apples, quinces, and stone fruits. The pear tree grows best in cooler climates with well‑drained soils and distinct seasonal changes. They produce white flowers in spring before bearing fruit in late summer and autumn, though modern cold storage now allows year‑round availability. Varietal selection, such as controlling rootstock and cultivar choice, influences fruit size, sugar content, and storage properties. Anjou pears have moderate sweetness compared with other cultivars, balanced with a high water content that makes them exceptionally refreshing. Their flesh is dense yet buttery, making them suitable for eating fresh, baking, poaching, or adding to salads. Unlike some pear types, Anjous are particularly tolerant of storage, often holding quality in cold storage for months with proper temperature and humidity control.

The nutrition profile of Green Anjou pears reveals a low‑calorie, nutrient‑rich composition primarily driven by carbohydrates and water. A 140g serving (~1 cup sliced) contains ~92 calories, of which carbohydrates supply the majority of energy, with very minimal fat and moderate protein. The high water content (over 80%) contributes to their refreshing texture and low energy density, making them an excellent choice for hydration and weight‑focused diets. Carbohydrates: Pears derive most of their calories from carbohydrates (~22g per cup), including both natural sugars (~14g) such as fructose, glucose, and sucrose, and dietary fiber (~4g). The sugars in pears are naturally occurring and paired with fiber, which slows digestion and helps mitigate rapid blood sugar spikes—a benefit for steady energy and glycemic control. Fiber: Dietary fiber is one of the standout nutrients in pears. At ~4g per serving, pears offer nearly 15% of an adult’s daily fiber needs. The fiber includes both soluble and insoluble types: the soluble fiber portion slows absorption of sugars and supports stable blood glucose, while insoluble fiber adds bulk to stool and fosters regular bowel movements. This makes pears an excellent choice for digestive health. Protein and Fat: Pears are not significant sources of protein or fat. With 0.6g protein and 0.1g fat, they contribute minimally to these macronutrients, but still offer essential amino acids in small quantities. Fat is nearly negligible, which helps explain the low overall caloric content. Vitamins: Pears provide modest amounts of several vitamins. Notably, they offer ~6 mg of vitamin C per serving, which contributes to antioxidant defenses and supports immune function. Vitamin K (~6 mcg) plays a role in blood clotting and bone health, while small amounts of B‑vitamins (folate, B6, riboflavin) support energy metabolism and cellular function. Minerals: Among minerals, pears are particularly noteworthy for their potassium content (~178 mg), which helps counterbalance sodium and supports healthy blood pressure. Calcium and iron are present in small quantities but contribute to overall micronutrient intake when pears are part of a varied diet. Phytonutrients: Beyond basic macro‑ and micronutrients, pears contain beneficial phytonutrients such as flavonoids, catechins, and other phenolic compounds, particularly concentrated in the skin. These compounds exhibit antioxidant and anti‑inflammatory properties that are associated with reduced risk of chronic diseases. Compared with similar fruits like apples or peaches, pears are competitive in fiber and water content, though slightly higher in natural sugars. When comparing nutrient density, pears may score lower due to their high water content, but their fiber and potassium make them especially valuable for specific health goals like digestive health and cardiovascular support.

Source: USDA FoodData Central (FDC ID: 167779)