Juicy D’Anjou pears from the Pacific Northwest are great for cooking and for eating out of hand. The biggest thing to note about D’Anjous is that the color will stay fully green when ripe. Their egg shaped appearance is easy to recognize and they are the second most recognized pear after the Bartlett.
As with all pears, gently apply pressure at the neck at the top of the pear. If it gives slightly it is ripe and ready to eat. Remember pears ripen from the inside out so don’t wait until the entire pear becomes soft.