De Sang is a traditional culinary pear originating from northern France and Belgium.
It gets its name from the flesh, which turns a dull red colour during cooking.
The pears are relatively small but produced in great abundance.
Next deliveries: December 2024 - February 2025
While you can gently cook dessert pears, their sweet soft flesh can become simply bland in the kitchen. If you want to really cook with pears you need to use dedicated culinary varieties. These typically have very hard dense flesh, with strong but not particularly palatable flavours when eaten raw. The application of heat - typically by baking, poaching, or stewing - transforms and brings out their flavours.
This variety description was researched and written by Orange Pippin staff. Last checked: 2024.