Italy’s favorite pear, the Abate Fetel, is long, banana-shaped and noted for its sweet, fruity flavor. It is medium to large with a smooth russet over a yellow background. The flesh is white and aromatic.

The Abate Fetel (ah-BAH-tay fuh-TEL) is named after the French monk who bred it during the mid-fifteenth century.

Test your Abate Fetel for ripeness by pressing gently on the stem end with your thumb. If the fruit gives slightly, it is ready to eat. If not, leave it in a paper bag at room temperature for a few days.

To see profiles of more pear varieties, click here.