Last week’s Your Produce Man’s Produce Puzzzzle dealt with a fall vegetable: What is the difference between a Sweet Potato and a Yam? All Yams are Sweet Potatoes, but not all Sweet Potatoes are Yams. Now are you even more confused? A true "yam" is a trailing vine plant in Africa. The word "yam" for sweet potatoes began at the University of Louisiana. At the early part of the 20th Century, a sweet potato scientist was looking to develop a new variety of sweet potato, one that was moister, was sweeter, and had better color. When he came up with this new and different sweet potato, he didn't want to confuse people about it, so he gave it a totally different name, the Yam. And we've been confused ever since. Actually, just remember that the Yam is simply a variety of Sweet Potato. Kind of like the Red Delicious is simply a variety of Apple. This week's Your Produce Man’s Produce Puzzzzle deals with the Mini Pumpkin: What caused the Mini Pumpkin to be grown in the United States? See next week’s Fresh Tips for the answer.

	Yellow Bartlett (Bart-let) Available: August through January Ripens to bright yellow. Aromatic, perfect for fresh eating. Very sweet and juicy. Excellent for canning or cooking.
	Red Bartlett (Bart-let) Available: August through January Bright red skin when fully ripe. Same flavor, texture and use as yellow Bartletts.
	Green Anjou (On-ju) Available: October through June Abundant juice and sweet flavor when ripe. They do not change color as they ripen.
	Red Anjou (On-ju) Available: October through May Much the same flavor and texture as green Anjous. Remains maroon red when ripe.
	Bosc (Bahsk) Available: August through April Highly aromatic flavorful pear. It the among the most elegant of pears, with it’s tall neck, russeted color. It is the perfect baking pear. Dense flesh makes it ideal for baking and cooking. They are brown and often russeted. They do not change color as they ripen.
	Comice (Co-meece) Available: August through February One of the sweetest, juiciest varieties, and often are very large. They are known as the “Cadillac of pears.” The pears used by Harry and David…are Comice pears. An elegant dessert pear that's excellent with cheese. Almost no color change when ripe.
	Seckel (Seck’l) Available: August through February Tiny pears with ultra-sweet flavor, maroon and olive green in color. Excellent choice for children's snacks, pickling, or as a garnish. No color change when ripened.
	Forelle (For-ell) Available: September through February A smaller variety. Turns bright yellow with crimson freckling when ripe. Sweet, very juicy.

ASIAN PEAR (Monday, October 3): Pears are one of the world's oldest cultivated and beloved fruits. In 5,000 B.C., Feng Li, a Chinese diplomat, abandoned his responsibilities when he became consumed by grafting peaches, almonds, persimmons, pears and apples as a commercial venture. In The Odyssey, the Greek poet laureate Homer lauds pears as a "gift of the gods." Pomona, goddess of fruit, was a cherished member of the Roman Pantheon and Roman farmers documented extensive pear growing and grafting techniques. Thanks to their versatility and long storage life, pears were a valuable and much-desired commodity among the trading routes of the ancient world. Evident in the works of Renaissance Masters, pears have long been an elegant still-life muse for artists. In the 17th century a great flourishing of modern pear variety cultivation began taking place in Europe. And in popular culture, the pear tree was immortalized alongside a partridge in the 18th-century Christmas carol, The Twelve Days of Christmas. Early colonists brought the first pear trees to America's eastern settlements where they thrived until crop blights proved too severe to sustain widespread cultivation. Fortunately, the pear trees brought west to Oregon and Washington by pioneers in the 1800's thrived in the unique agricultural conditions found in the Pacific Northwest. Today's Northwest pear varieties are the same or similar to those first cultivated in France and Belgium where they were prized for their delicate flavor, buttery texture, and long storage life. Down through history, there have been many great pears. Asian pears comprise a large group of pears that are crisp in texture and, when mature, are good to eat as soon as harvested or for several months after picking if held in cold storage. This ready-to-eat feature may make them more acceptable to some people than European pears that are usually served when soft and juicy, which condition takes about a week to occur after removal from cold storage. Asian pears do not change texture after picking or storage as do European pears such as 'Bartlett' or 'Comice'. Often Asian pears are called apple pears because they are crisp and juicy like apples but with a different and distinctive texture. They also are called salad pears. We start with one of the oldest pear varietes in the world today, the Asian Pear. It is also known as the Apple Pear, mainly because this pear is crisp like an apple, even when it is ripe and sweet like a Pear. There are many varieties of the Asian Pear, some are brown, some are yellow. Try the different varieties. There is an Asian Pear for every taste…and every taste bud. Right now, California is in full harvest of their Asian Pear crop, mostly grown in the San Joaquin Valley around Fresno. Fairly new to the Western taste buds, the over 100 varieties of Asian Pears grown today came originally from Japan. These firm, yet amazingly juicy pears are grown throughout the West, mainly in the San Joaquin Valley, north into Oregon. They range in size and color from gigantic (2 lbs.) and golden brown to about 7 oz. and yellow. In general, ripe pears are quite firm to the touch, crunchy to the bite and exceedingly juicy! The most recognized Asian Pear here in the West is the 20th Century or Nijisseiki. Unlike other pears, Asian pears are not soft and mushy when they're ripe. Asian pears are firm to the touch but shattering to the taste buds! If picked too soon, they will never develop the sweetness and character for which these fruits are loved.

BOSC PEAR (Tuesday, October 4): If it’s a baking pear you are looking for, then you have got to buy…the Bosc, the premier baking pear in the world today. The Bosc was bred in France, by the director of the Paris Botanical Gardens. His last name? Bosc, of course. It is a highly russetted pear, which is why it is so brown, almost like a russet potato. Bosc are an elegant variety, with distinctive characteristics that set them apart from other pears. Those who are familiar with Bosc appreciate their more crunchy, yet tender flesh and their sweet-spiced flavor. Those who have not tried a Bosc would most likely be surprised... and pleased that the brown skin hides a delicious, spicy and slightly firmer flesh. Bosc stand out in a crowd for many reasons. Their long curved stem, and elegant elongated neck which widens gradually to a full rounded base, creates a silhouette that is unique among pears. Bosc are also unique for their color: a warm earthy brown that appears with russeting over the surface of the skin. Russeting is a natural appearance for Bosc. The russeting may cover the entire surface of the pear, or it may just be seen over a small portion of the skin. In either case, the quality of the fruit is not affected. Bosc Pears have a more firm, dense flesh than other pear varieties, so they are ideal for use in baking, broiling or poaching. They retain their shape and texture better than other varieties, and their flavor is less likely to be overwhelmed by the use of spices like cinnamon, clove or nutmeg. Of course, they are also excellent for fresh eating, particularly by those who prefer a more firm texture. Bosc become sweeter, and more flavorful earlier in the ripening process than other varieties. As a result, the full flavors and juiciness of Bosc can be enjoyed before their flesh has fully softened. Since the flesh density of Bosc is greater than other pears, it's important to take this into consideration when determining when Bosc pears are ripe. The thumb test; gentle thumb pressure near the stem end, is still the best method for checking Bosc for ripeness, but keep in mind that Bosc will "give" less than other pears when they are ready. Sometimes, Bosc will also show a slight color change as they ripen, perhaps a green hue under the russeted skin will turn more yellow. However, color change is not as reliable as the Thumb Test. Ripen Bosc pears as you would any other variety: leave them at room temperature and only refrigerate after the pears have ripened. For the most effective results, place pears in a brown paper bag or fruit ripening bowl on the counter. Bosc Pears have an interesting, and as yet, not completely resolved history. It remains a matter on contention whether Bosc are of Belgium or French origin. What is known is that Bosc Pears were discovered sometime in the early 1800's. At that time, the European convention for naming pears was to use a two-name system, where the first name identified a characteristic of the fruit, and the second name referenced it's origin or propagator. Bosc, however, are known in various parts of the world by several names. Buerre Bosc identifies the fruit as "buttery" and named after M. Bosc who was the director of the Paris Botanical Garden. Calabasse Bosc is another name, and references the fruit as "gourd-shaped". Then there is the name Buerr 'Appremont, where the variety is named for a French town. Some believe that Buerre Bosc was first raised from a seed about 1807 in Belgium by Mr. M. Bosc. Others contend that Buerr'Appremont were discovered about 1830 as a very old seedling tree in the city of Appremont, France. Today, Bosc are also called Kaiser Alexander in some countries. Here in the United States, the history of Bosc Pears is more certain. The variety was first planted in 1832 or 1833, and those trees first bore fruit in 1836. The first plantings were done in the eastern U.S., on large estate orchards and later commercial orchards. Now, Bosc are grown largely in the Northwest, as the trees were found to thrive best in the soil and climate of Oregon and Washington states.

COMICE PEAR (Wednesday, October 5): The Comice is the “Cadillac of Pears.” Comice are the sweetest and juiciest of all varieties of pears, and are a favorite in holiday gift boxes and baskets. Their flesh is very soft, and can best be described as creamy in texture, abundantly full of juice, and very sweet. For many pear lovers, Comice are the pinnacle of pears. Comice appear in all sizes, but their shape is unique among varieties; having a rotund body with a very short, well-defined neck. They are most often green in color, and sometimes have a red blush covering small to large areas of the skin surface. However, some newer strains are almost entirely red in color. The succulent Comice can grow to be very large, and the jumbo sized beauties are often the ones that appear in gift boxes. Comice, however, come in all sizes and all are exceptionally juicy and sweet. Although pears of all types have a popular association with the winter holidays, Comice have earned special recognition as the "Christmas Pear." They are often the stars in holiday gift baskets and boxes, purchased in grocery store produce departments. Many stores feature Comice during the holiday season, but don't limit yourself of this special variety to just holidays. Comice are available now more than ever. Known properly as Doyenn’u Comice, this French variety of pear was first propagated near Angers in the mid-1800's. The first red sports were discovered in the 1900's near Medford, Oregon. A "sport" is a naturally occurring transformation that develops occasionally on fruit trees. Often they are unnoticed, and even when discovered, the resulting fruit is not always commercially viable. The first red sport of Comice, discovered in 1960, presented a somewhat striped pattern. A full-red sport was discovered about 10 year's later, also in the Medford area. The sweet buttery flesh of Comice can find no better compliment than when served with cheese, especially soft ripening cheeses like Brie, Camembert, or any of the blues. It is the extreme juiciness of Comice, which coincidentally makes them a poor choice for any process requiring cooking, that earns them such high accolades for eating freshly sliced. Ripen a Comice pear, section it and serve with your favorite cheese. Comice aficionados know this combination well... others have yet to realize what they've been missing! Any area of green color on the skin of Comice may take on a slight yellow hue as the fruit ripens, however color is not the best determination for ripeness. Check Comice by applying gentle thumb pressure near the stem end, and when the fruit gives slightly, it is ready to eat. Because Comice have very fragile skins, the pears may appear to be bruised on the surface, but more often than not this does not indicate damage on the juicy interiors. Take special care in handling the fruit even before it is ripe. Bruising may not be apparent right away, but can show their signs as the fruit ripens. Like all pears, ripen Comice at room temperature in a paper bag or fruit ripening bowl. Learn more about ripening pears.

DINE OUT FOR AMERICA America's hospitality industry is full of people with good hearts. Our hearts go out to our friends and family in the Gulf Coast -- to everyone affected by the hurricane -- and we are pleased to be able to help galvanize the nation's restaurateurs and foodservice industry in this important effort. Don't plan to eat at home on Wednesday, Oct. 5. That's Dine for America day, when restaurants across the country will band together for a giant fund-raising effort to help those affected by Hurricane Katrina. Organized by the National Restaurant Association, it's modeled after a similar day held after the 9/11 attacks in 2001, when 8,000 restaurants participated and raised more than $20 million. The association said 100% of the donated money will be turned over to the Red Cross for Katrina relief. Restaurant owners and operators can go to http://www.dineforamerica.org/ to find out more about the many ways of participating.

RED PEAR (Thursday, October 6): The Red Bartlett Pear. It has all the flavor of the sweet Bartlett, but it also has that very rich red color. I love thinly slicing a Red Bartlett into a salad, or in a pita sandwich. The color is fabulous. Although they share most characteristics with Green Bartletts, Red Bartlett do possess one very distinctive appeal - their color. Displayed in a fruit bowl or basket on a counter or as a table centerpiece, their color sets a brilliant tone. During the winter holidays, combine Red and Green Bartlett to create a display with the appropriate colors of the season. The Red Bartlett, known also as 'Max Red', was first discovered as a bud sport on a regular Bartlett tree near Zillah, Washington in 1938. A "bud sport" is a naturally occurring transformation that develops occasionally on fruit trees. Often they are unnoticed, and even when discovered, the resulting fruit is not always commercially viable. The Starkrimson also originally occurred as a sport, or a spontaneous mutation. It was discovered in Missouri as a branch of red pears growing on a tree of Clapp’s Favorite (a green pear not produced commercially in the Northwest). The discovery was made in the early 1950?s. In 1956, this beautiful red pear was patented by Stark Brothers Nursery and propagated by that firm, hence the name Starkrimson. Because it takes roughly six to eight years for a young pear tree to bear any notable volume, it was a few years before the variety caught on. Now more orchards are bearing this variety in abundance, and the Starkrimson is becoming an easy to find variety in produce markets. Because their red color is only skin deep, you'll notice no difference in cooking with Red Bartletts than using Green Bartletts if the recipe calls for peeling the pears. However, in a recipe calling for fresh pears (if leaving the skin on) the red color can add striking contrast and plate appeal. Consider a garden green salad tossed with slices of Red Bartlett pears! Red Bartletts show little to no change in color as they ripen, which is another characteristic shared with their Green Anjou counterparts. The best indication of ripeness for any pear is the thumb test: gentle thumb pressure near the stem will yield slightly when the pear is ripe. Red Bartletts, like all pears, ripen when held at room temperature. For best results, place them in a closed paper bag or fruit ripening bowl. Depending on their level of ripeness when purchased, it may take several days before they are ready to eat. The results, however, are well worth the wait. Red Bartletts develop a mild, sweet flavor with very smooth texture and abundant juices when ripe.

SECKEL PEAR (Friday, October 7): Good things, they say, often come in small packages. In the case of the diminutive Seckel, this could not be more truthful. The smallest of all commercially grown pears, Seckels are also the sweetest. So sweet in fact, that the near bite-size morsels are sometimes called "sugar pears." The Seckel? It’s the only pear variety that originated in the United States, New York in 1820. The Seckel is the perfect school pear. They tend to be smaller, and your kids will love how sweet they are. Seckels are believed by many to be the only truly American variety of pear in commercial production. Unlike other varieties developed in the U.S. from a cross or bud sport of other European cultivars, Seckels are thought to have originated as a wild seedling near Philadelphia. They were discovered in the early 1800's. This may or may not be true, however. It is possible that German imigrants travelling westward through the area dropped fruit or left seeds behind. Seckels are tiny pears, with a chubby, round body, small neck, and short stem. Their skin is usually green, but frequently exhibits a dark maroon blush that sometimes covers the entire surface of the pear.

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