Yellow Bartlett Pears
For many, the Bartlett carries a true pyriform "pear shape," a rounded bell on the bottom half of the fruit, then a definitive shoulder with a smaller neck or stem end. Bartletts are also extremely aromatic pears, and have that definitive "pear flavor."
The Bartlett Pear we know today in North America, is the same variety that is called the "Williams" in many other parts of the world. Discovered originally in 1765 by a schoolmaster in England named Mr. Stair, the Bartlett was first referred to as Stair's Pear. A nurseryman named Williams later acquired the variety, and after introducing it to the rest of England, the pear became known as the Williams Pear. It's full name, however, is Williams' Bon Chretien, which translates to "Williams' good Christian."
About 1799, Mr. James Carter imported several Williams trees to the United States, and they were planted on the grounds of Thomas Brewer in Roxbury, Massachusetts. Later, Enoch Bartlett of Dorchester, Massachusetts acquired the Brewer estate. Not knowing the identity of the trees, Bartlett propagated and introduced the variety to the United States under his own name. It was not until 1828, when new trees arrived from Europe, that it was realized that Bartlett and Williams pears were one and the same. By then it was too late... the variety had become widely popular in the U.S. under it's adopted name... the Bartlett.
Bartletts are more than just a canning pear, and besides eating them fresh, you can also enjoy their wonderful flavors and smooth texture in a range of cooked and fresh prepared dishes. Try a sliced Bartlett atop a garden green salad with your favorite dressing. Or, simply serve freshly sliced Bartlett wedges with cheese for an appetizing snack
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