Anjous

Anjous are a group of pear cultivars originating in the Anjou region of western France. The term is most closely associated with Beurré d'Anjou, a green-skinned, buttery-textured pear, but several other cultivars are marketed under the Anjou name. The fruit typically ranges from green to yellow as it ripens, with some selections showing a red blush. The flesh is fine-grained, juicy, and mildly sweet, with a firmness that many varieties retain after harvest.

Anjous are grown in temperate climates around the world, including France, the Pacific Northwest of the United States, and parts of Italy and Spain. They are usually harvested firm and allowed to ripen off the tree. They require cross-pollination for fruit set and are often grouped with other dessert pear cultivars in orchard systems.

In culinary use, Anjous are popular for fresh eating, fruit salads, and baking, poaching, or roasting due to their texture. They store best in cool conditions and can be kept in the refrigerator for several days to a couple of weeks after ripening; at room temperature they will continue to soften.

Taxonomically, they belong to Pyrus communis and are marketed as dessert pears. The name reflects the Anjou region, and the distinct Beurré d'Anjou heritage remains a defining reference for many commercial strains.