WHICH PEAR TREE FOR YOU?

1 CORELLA

A so , golden skin with a red blush, the creamy coloured flesh can be eaten raw and poached or glazed in the kitchen.

2 WILLIAMS

The pale yellow skin yields a sweet, juicy flavour with a smooth, bu ery texture. Eat fresh or bake, boil or grill, dry, preserve or add to a chutney.

3 JOSEPHINE

Kind of squat-shaped and featuring a pale greeny-yellow skin, the meltingly so pale-cream flesh with a delicate flavour can be eaten fresh or sautéed, baked and poached, or dried and preserved.

4 NASHI

Being Asian, these thrive in warmer climates to produce apple-like fruit with a cinnamon-coloured skin covering creamy, crisp, juicy flesh. Eat fresh, in a salad or on a cheeseboard, or bake.

5 BEURRE BOSC

The textured, cinnamon-coloured skin reveals a lovely, sweet white flesh that can be eaten fresh, dried, preserved or cooked. 6 PACKHAM

An Australian heirloom, the pale skin reveals a fine-grained, ivory flesh. Eat fresh from the bowl, in a salad or on a cheeseboard, or you can juice it, bake or poach it, or dry and preserve.

7 PARADISE

This tiny, apple-shaped pear with a red-blushed green skin holds crisp, sweet creamy-white flesh. Great fresh but you can also poach or bake it.

8 RED SENSATION

The bright crimson skin is exciting, while the creamy flesh lying inside is sweet, crisp and juicy. You can eat it fresh or bake, dry or preserve it.

You want a juicy pear, so gently squeeze its neck and, if it gives a little, it’s ready to eat

WILLIAMS