USA-California / Une Poire d'Anjou Rouge

A Red d'Anjou Pear

A beautiful (and, as I found afterward, delicious) red d'Anjou pear on the kitchen table.

The pear is a fruit tree of genus Pyrus (pronounced /ˈpaɪrəs/) and also the name of the tree's edible pomaceous fruit. The pear is classified in subtribe Pyrinae within tribe Pyreae and is a perennial. The apple (Malus × domestica), which it resembles in floral structure, is also a member of this subcategory.
The English word “pear” is probably from Common West Germanic *pera, probably a loanword of Vulgar Latin pira, the plural of pirum, akin to Greek ἄπιος apios (from Mycenaean *ápisos), which is likely of Semitic origin. The place name Perry and Pharisoulopol can indicate the historical presence of pear trees. The term "pyriform" is sometimes used to describe something which is "pear-shaped".

The D'Anjou pear, sometimes referred to as the Beurré d'Anjou or simply Anjou, is a short-necked cultivar of European Pear. The variety was originally named Nec Plus Meuris in Europe and the name Anjou or d'Anjou was erroneously applied to the variety when introduced to America and England. It is thought to have originated in the early to mid-19th century, in Belgium or France.[1]
The Green Anjou has a pale green skin that doesn't change color as the pear ripens. Some other varieties of green pears turn yellow as they ripen.
The Red Anjou originated as naturally occurring bud sport found on Green Anjou trees. Red Anjou pears are very similar to the original Anjou other than color.
The d'Anjou is considered a medium to large pear, typically around 270–285 grams, 85 mm in height, and 80 mm in diameter. It has a wide, globular base, short stem, and thin skin with many notable lenticels, or pores, which allow the exchange of gases with the atmosphere. The flesh is described as "creamy white, aromatic, juicy, sweet, slightly acidic, with buttery and slightly gritty texture.
Wikipedia en.wikipedia.org/wiki/D%27Anjou

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