Luscious, juicy and sweet — here’s everything you need to know to enjoy this healthy delight.

Pears may not have a memorable saying like “an apple a day keeps the doctor away,” but in terms of nutrition, variety and sweet satisfaction they’re a smart addition to your healthy lifestyle. Most medium-size pears have only a POINTS® value of 1, and the refreshing, lightly sweet Asian pear has a POINTS value of 0. Here’s a rundown of the most popular varieties, as well as tips for choosing, ripening, storing and enjoying this year-round treat.

Pear essentials
Unlike most fruits, pears ripen best off the tree — harvested too late, they become gritty and less flavorful. Choose pears that are bright looking without scars or bruises, and test for ripeness by pressing gently near the stem end — ripe pears give slightly. Don’t wait until the pear is soft around the middle; by then it may be overripe (the brown, mushy inside will surely disappoint you). Store unripe pears in a bowl or paper bag at room temperature, and check daily. When the stem end feels ripe, either eat it or move it to the refrigerator for another three to five days; the cold will slow, but not stop, ripening.

Juicy delights

Anjou
Also known as d’Anjou or Beurre d’Anjou, Anjou pears are the most abundant variety in the US. Unlike other green pears, Anjous' pale skin doesn’t change color during ripening (yellow skin is a sign of overripeness) — though their red siblings will darken with time. Anjous are juicy, with a nearly tart flavor and creamy but slightly gritty texture.

Asian
Sometimes called a Chinese, Japanese, Sand, Nashi or Apple pear, Asian pears don’t really look like pears at all — they’re round with coloring that ranges from brown to olive green. Unlike their European cousins, Asian pears ripen on the tree and remain crisp, without softening, for up to three months in the fridge. Considerably less sweet than other varieties, their lively crunch works well in salads or as a snack.

Bartlett
When you picture a pear, odds are you’re picturing a Bartlett. Sometimes called the Williams pear, it’s the quintessential specimen, the most popular variety for canning and cooking. But it’s also great for eating, given its smooth, sweet flavor. Green Bartletts turn yellow as they ripen, while the red variety’s shade remains steady; both give off a sweet aroma. Taste-wise, the colors are indistinguishable.

Bosc
With their elegant, elongated neck and dense, firm flesh, Bosc pears are often served poached (though their lightly spicy flavor is also wonderful raw). Because this cinnamon-brown variety becomes sweet and flavorful early in the ripening process, Bosc pears never get truly soft. Gentle pressure near the stem is still the best way to test, but expect a ripe Bosc to yield only a little.

Comice
Rounder and squatter than most varieties, with a short neck, these green lovelies become considerably softer than other pears when ripe and take on a yellowish hue. (Don’t be afraid if there’s a rosy blush — some newer strains are quite red indeed.) The sweetest and juiciest of all pears, with a lush, buttery texture, Comice are best eaten raw, but that juiciness is a drawback in cooking. Their skin is extremely delicate, so take care in handling even before the pear is ripe.

Forelle
Don’t let their small size fool you: Forelle pears are as rewarding to eat as they are to look at. With symmetrical, bell-shaped bodies and green skin that yellows as it ripens, their distinctive beauty comes from the gauzy red speckles covering the base color. Very sweet, with firm flesh, they’re ideal for eating on the go and are a favorite with children.

Seckel
The smallest commercially grown pear is also the sweetest — you’ll sometimes see Seckels called sugar pears. Chubby and round, with a short neck and dark green skin that often carries a burgundy blush, Seckels will yellow slightly when ripe while still remaining fairly firm. One bonus of their diminutive size: Seckels are small enough to can whole.

Starkrimson
A relatively new variety, the Starkrimson has only recently become widely available. The bright red skin is similar to a red Bartlett, but Starkrimsons become even more brilliant as they ripen. Their texture is crisper and less grainy than other pears, and their flavor is tarter, with hints of banana.