The standard of all winter pears originated in the early 19th century near Angers, France. A medium to large egg shaped pear with a bright green skin that doesn’t change color as the pear ripens. The white to off white flesh is firm and dense, creamy white, aromatic, juicy, sweet with a hint of citrus, slightly acidic, with buttery and slightly gritty texture. Great eaten fresh out-of-hand, in salads, and for both baking & poaching. D’Anjou purée is used for Jelly Belly’s Juicy Pear flavor. Ripens late September through October at 4500'. Keeps 3-4 months.

The now completely wild, non irrigated mother tree grows in front of the historic Dance Hall in the town of Forest in Sierra County, CA at 4500'. Forest was a very productive and vibrant gold mining camp founded in 1852. Forest was also called "Forks of Oregon Creek". The present name of Forest was derived not from the magnificent forest of conifers surrounding it, as is generally supposed, "but from a Mrs. Forest Mooney, the wife of Captain Mooney". This woman had a knack for writing newspaper articles, and invariably signed her journalistic contributions "Forest City". Today, Forest is full of antique pears, apples and cherries that we will be introducing over the next several years.