It has a wide, globular base, short stem, and thin skin with many notable lenticels.

Because this pear does not show ripeness by color, a 2015 Mercury News article recommends testing the top near the stem with a slight press of the thumb until it gives slightly.

[2] It typically takes 3 to 5 days after purchase for the pear to ripen whereupon it may be refrigerated to slow (but not stop) the ripening, giving the consumer a couple more days to eat it.

[3] It can be used for baking or sliced in salads,[2] and they are also good for poaching, roasting, grilling, or eating fresh.

[4] In the United States, the variety was recommended for general cultivation by the American Pomological Congress in 1852, and as of 2004[update] represented 34% of reported U.S. pear production, with Oregon the leading state.