A large winter pear with firm flesh and a yellowish-green skin that is often blushed with red. It's sweet and succulent and is delicious both cooked and raw. The Anjou is available in most regions from the fall to the spring. See also pear.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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