Bartlett pears are named after an American grower, Enoch Bartlett. Bartletts, first grown in England in the late 1700s, were called "Williams" pears. While visiting London, Enoch "discovered" the pears and brought them to America where they became well known as the Bartlett. Outside of North America, they are still known as Williams.

Bartletts are greenish yellow with a red blush. The white flesh is sweet, juicy and tender with a delicately spicy flavor. Bartletts hold their shape well when baked or poached. They are ideal for canning and dessert.

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