On 06/02/2012 1:47 AM, sf wrote:

>>> Huh, Anjous and especially Bartlett will be firm even when ripe. I
>>> usually buy Bartlett and haven't had any trouble so far. I guess
>>> you're stuck cooking them instead of eating them raw.
>>>
>>
>> Anjous are firm when ripe?
>
> Like I said, I usually buy Bartlett. They're side by side and I go
> with Bartlett. I know I've bought Anjou and liked them, but I don't
> remember them being particularly soft.

Bartlett are good for canning and any dish where they are cooked, but
for eating raw, they are my last choice. Just me perhaps.