Pears, raw, bartlett
Whole food · Fruits and Fruit Juices
Photo: Wikipedia
The Bartlett pear is the classic American pear, known for its smooth, yellow-green skin and a distinctively buttery, melting texture when perfectly ripe. Its flavor is sweet, aromatic, and slightly floral, with a juicy, fine-grained flesh that makes it a favorite for fresh eating. Nutritionally, it's a standout source of dietary fiber, providing over 10% of the daily value in just one medium fruit.
💚 Why it's loved
People love the Bartlett pear for its reliable, sweet flavor and the satisfying, juicy burst it delivers when eaten at peak ripeness. Its versatility shines in both sweet and savory applications, from simple snacking to elegant tarts.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its high natural sugar content (15.1g carbs per 100g), which can cause blood sugar spikes if eaten in large quantities. To counteract this, pair a pear with a source of protein or healthy fat, like a handful of nuts or a slice of cheese, to slow sugar absorption.
Key benefits
- Excellent source of dietary fiber (3.1g per 100g)
- Very low in fat (0.16g per 100g)
- Good source of vitamin C
- Contains beneficial plant compounds like flavonoids
- High water content for hydration
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Bartlett pear is the same variety known as the Williams pear in most of Europe, and its name was changed in America to honor the nursery that popularized it.
Full nutrition (scales with serving)
| Water | 84.1 g |
| Energy (Atwater General Factors) | 63.0 kcal |
| Energy (Atwater Specific Factors) | 57.0 kcal |
| Energy | 57.0 kcal |
| Energy | 238 kj |
| Nitrogen | 0.06 g |
| Protein | 0.38 g |
| Total lipid (fat) | 0.16 g |
| Ash | 0.30 g |
| Carbohydrate, by difference | 15.1 g |
| Fiber, total dietary | 3.1 g |
| Fiber, soluble | 0.30 g |
| Fiber, insoluble | 2.8 g |
| Sugars, Total | 9.7 g |
| Sucrose | 0.43 g |
| Glucose | 2.5 g |
| Fructose | 6.8 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 0.17 mg |
| Magnesium, Mg | 5.7 mg |
| Phosphorus, P | 10.0 mg |
| Potassium, K | 87.0 mg |
| Sodium, Na | 7.0 mg |
| Zinc, Zn | 0.07 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 0.20 ug |
| Vitamin C, total ascorbic acid | 4.4 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.16 mg |
| Pantothenic acid | 0.04 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 6.0 ug |
| Vitamin A, RAE | 1.0 ug |
| Carotene, beta | 8.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 3.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 48.0 ug |
| Vitamin K (phylloquinone) | 3.8 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Tryptophan | 0.00 g |
| Threonine | 0.01 g |
| Isoleucine | 0.01 g |
| Leucine | 0.02 g |
| Lysine | 0.02 g |
| Methionine | 0.00 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.01 g |
| Tyrosine | 0.00 g |
| Valine | 0.02 g |
| Arginine | 0.01 g |
| Histidine | 0.00 g |
| Alanine | 0.02 g |
| Aspartic acid | 0.10 g |
| Glutamic acid | 0.04 g |
| Glycine | 0.01 g |
| Proline | 0.02 g |
| Serine | 0.02 g |
FAQ
How do I know when a Bartlett pear is ripe?
Gently press the neck (the narrow part near the stem). If it yields slightly to pressure, it's ripe and ready to eat. The skin will also change from green to a more yellow hue.
Why do my pears sometimes have a gritty texture?
That grittiness is caused by stone cells (sclereids), which are natural, harmless clusters of cells in the pear's flesh. Some varieties, like Bartletts, are less prone to this than others.
Can I eat the skin of a Bartlett pear?
Yes, the skin is edible and contains a significant portion of the fruit's fiber and nutrients. Simply wash it well before eating.