This large bell-shaped fruit has a smooth, yellow-green skin that is sometimes blushed with red. The Bartlett's flesh is sweet and juicy. It's generally available in the fall and winter and is delicious either cooked or raw. Developed in 18th-century England, it was introduced to America by Dorchester, Massachusetts, resident Enoch Bartlett. 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.