Fall is the ideal time to showcase all 10 varieties of Northwest pears, each with its own unique flavor profile.
“Our latest (July 31) estimate is showing a good, full crop overall that's close to a five-year average,” said Kevin Moffitt, president and CEO of Milwaukie, Ore.-based Pear Bureau Northwest, which markets pears for Oregon and Washington.
“Orchards are full of big, beautiful pears in sizes U.S. and Canadian retailers want,” Moffitt said, “with ample large sizes and plenty of smaller fruit to fill the demand for bagged pears and export markets.”
First off the tree in early August is starkrimson, available through November, known for its eye-catching red skin and mild, juicy flavor. Bartlett, representing 26% of the Northwest crop, is next on the harvest hit parade.
Green anjou, the powerhouse pear making up just over half of the fresh Northwest crop, is harvested in late August and available nearly year-round. Moffitt expects the entire crop to be harvested by mid-September.
Unlike bartletts, which turn bright yellow when ripe, the versatile anjou, green with the occasional red blush, doesn't change color as it ripens, leaving consumers to discern ripeness by checking the neck of the fruit to see if it gives slightly.
With sales flat to declining over the past decade, the pear category must deliver flavor to stand out from the competition, said Brianna Shales, communications manager for Wenatchee, Wash.-based Stemilt Growers.
“When it comes to flavor in winter pears like anjou, we can't emphasize enough the advantage of being on a ripened program,” Shales said. “It truly makes the difference between a marginal and an incredible eating experience.”
Kathy Stephenson, director of marketing communications for Pear Bureau Northwest, said 70% of consumers want pears to be edible within one to three days of purchase.
“Retailers worry about shrink and turns on the shelf,” Stephenson said. “Our data says both improve with conditioned fruit; retailers offer better quality fruit and consumers return more frequently to buy it. And we are all here to help you put a conditioning program in place.”
Stemilt recently installed two new Thermal Tech pear ripening rooms using ethylene at its Fresh Cube distribution center. Led by a research and development director from the avocado world, the team treats each box separately to ensure consistent ripening, Shales said.
Stemilt no longer uses anti-ripening agents. “The fruit just never developed that juice and flavor,” Shales said.
Wenatchee, Wash.-based Oneonta Starr Ranch Growers runs conditioned pears daily to provide a great eating experience, said marketing director Scott Marboe.
“Offering a red or green anjou ready to eat off the shelf encourages more sales,” Marboe said, “and retailers with conditioned pears are seeing sales increases.”
He said consumers also appreciate being able to buy anjous longer in the spring, even with imports.
In mid-September, Chelan, Wash.-based Chelan Fresh will be promoting starkrimsons and concordes, said general sales manager Tim Evans. The russeted green concorde, firm with high brix, is full of flavor and eats extremely well, Evans said.
Bartletts, red and green anjou and bosc are also great for fall eating, he said, and present many opportunities to use in recipes, pair with wine and cheese or just eat fresh out of hand.
For a great eating experience, it's hard to beat a freshly harvested bartlett in September, said Addie Pobst, organic integrity, imports and food safety coordinator at Viva Tierra Organic Inc. in Mount Vernon, Wash. She also advises retailers to add flair to their displays with unfamiliar and limited-edition specialties like abate fetel, red anjou and gold russet bosc.
Pobst said she's thrilled to see the increase in volume and acreage for organic pears, which now make up more than 10% of the Northwest crop. She's also excited about Viva Tierra's new 3-pound poly bag and 2- and 3-pound stand-up zippered pouches for apples and pears, which Pobst said drew rave reviews from retailers and consumers when they debuted in August with California fruit.
As the holidays approach, pear enthusiasts look forward to the roly-poly comice with its buttery flesh.
Dubbed the holiday or Christmas pear, comice is considered one of the sweetest, juiciest pears around. December is also National Pear Month, and Stephenson is busy planning events around the world, including sampling at U.S. supermarkets, for Dec. 8, the fourth annual World Pear Day.
With the incredible variety of Northwest pears available over the next few months, Marboe and other grower-shippers have one message for retailers: Keep promoting pears. Shales suggests monthly ads featuring several varieties at a time.
“Retailers have the opportunity to feature (Northwest pears) from fall well into spring,” said Evans, “and we're excited to partner with and put together tailored promotional plans for customers to drive the category.”
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