Anjous are very sweet and juicy when ripe, and are best when sliced fresh in salads. They are also a good baking, poaching or roasting pear when used before they reach maximum ripeness. Anjou pears are thought to have originated in France.
The variety was introducedto England early in the 19th century. Called ‘Beurr’e d’ Anjou, they were introduced to America about 1842. The name has been shortened simply to “Anjou”.Anjous are recognizable for their egg-shaped appearance. The most important fact to understand about Anjou pears is that they do not change color as they ripen.