Pyrus communisThis is a twig for grafting. Mid-late summer. Very juicy melting sweet fruit. The perfect pear for fresh eating. Makes great pear wine. Z4.
Pyrus communisThis is a twig for grafting. Summer, yellow-green skin. Medium-sized fruit with buttery aromatic juicy flesh. Grower Mark Fulford says it’s the “most like nectar” of the 40 varieties he’s grown. Keeps for a month. Z4.
Pyrus pyrifolia Late summer, russeted gold skin, white flesh. Large long-stemmed fruit fruit with medium-thick skin. Crisp juicy fresh eating. Stores one month. Z4/5.
Pyrus pyrifolia Late summer, russeted orange-brown skin. Large fruit with sweet crisp juicy flesh. Candy-sweet with aromatic flavors of caramel. Great for fresh eating and canning. Stores two months. Z4/5.
Pyrus pyrifolia Fall, russeted brown skin, yellowish flesh. Medium-large lumpy round brownish russeted Asian pear. Crisp juicy yellow flesh. Stores up to three months. Z4/5.
Pyrus pyrifolia Late summer, medium-bright yellow skin, white flesh. Medium-sized Asian pear, with little to no russeting. White crisp flesh. Keeps about three months. Precocious and productive tree. Disease resistant. Z4/5.
Pyrus pyrifolia Summer, russeted yellow skin. Medium-sized crisp juicy fine-textured very sweet Asian pear. Not as firm as others. Keeps about 6 weeks. Z4/5.
Pyrus communis Late summer, greenish yellow skin. Large greenish-yellow classic obtuse-pyriform pear. Adaptable to many climates and soils. Full reliable annual crops. Z4.
Pyrus communis Fall, russeted dark yellow skin, white flesh. Distinctive sweet rich spicy buttery flavor. Melting juicy tender white flesh. Bears huge crops annually. Good pollinator for other varieties. Z4.
Pyrus communisThis is a twig for grafting. Fall, russeted dark yellow skin, white flesh. Distinctive sweet rich spicy buttery flavor. Melting juicy tender white flesh. Bears huge crops annually. Good pollinator for other varieties. Z4.
Pyrus communis Fall, greenish yellow skin, yellowish flesh. A superior dessert pear with sweet very juicy flesh. Better wear a bib. Highly ornamental tree. Z4.
Pyrus communis Winter, russeted golden-yellow skin. Intensely sweet highly aromatic tender storage pear; possibly the best eating of all winter pears. Similar to Seckel. Keeps extremely well. Z4.
Pyrus communis Late summer, red-blushed golden yellow skin, white flesh. Fine-grained buttery flesh is juicy and sweet with notes of honey and vanilla. Begins bearing at a young age. Z4.
Pyrus communis Early summer, yellow-green skin, white flesh. Sweet juicy white flesh with no grit. Very productive and hardy. Strong resistance to fireblight. Z4.
Pyrus communisThis is a twig for grafting. Late fall-winter, mottled blushed green skin. Frankendorf, Germany. Coarse flesh, good flavor. Great storage pear. Can keep until April in the root cellar. Z4.
Pyrus communis Late fall-winter, mottled blushed green skin. Frankendorf, Germany. Coarse flesh, good flavor. Great storage pear. Can keep until April in the root cellar. Z4.
Pyrus communis Early fall, yellowish skin, off-white flesh. Soft fine flesh is sweet and flavorful with almost no grit cells. Produces annual crops of delicious medium-sized fruit. Bears heavily. Z3.
Pyrus communis Late summer, russeted greenish yellow skin. Maybe the best-tasting pear ever. Rich, melting, buttery, juicy, sugary, tender, highly perfumed and aromatic with almost no grit cells. Excellent fire blight resistance. Z4.
Pyrus communisThis is a twig for grafting. Late summer, russeted greenish yellow skin. Maybe the best-tasting pear ever. Rich, melting, buttery, juicy, sugary, tender, highly perfumed and aromatic with almost no grit cells. Excellent fire blight resistance. Z4.
Pyrus communis Late summer, red-blushed greenish yellow skin. The best-quality large hardy pear available. Very good fresh eating with sweet “high flavor.” Good canning. Z3.
Pyrus communis Late summer, red-blushed yellow skin. Small obovate yellowish-brown russeted pear with slight red blush. Often considered the best-flavored of all pears. Good fresh and cooked. Z4.
Pyrus communisThis is a twig for grafting. Late summer, red-blushed yellow skin. Small obovate yellowish-brown russeted pear with slight red blush. Often considered the best-flavored of all pears. Good fresh and cooked. Z4.
Pyrus communis Pink-blushed yellow skin, mottled red flesh. Unusual red-fleshed pear. Mild and sweet, good fresh eating and drying. A fun addition to any orchard. Z4.
Pyrus communis Midsummer, red-blushed green skin. Sweet dessert and canning pear. Eat them fresh, can them in quarters, and juice the rest. Fireblight-free. Z3.
Pyrus communis Winter, russeted yellow skin. Great storage pear with fantastic flavor. One of our favorites! Highly attractive fruit shines and glows. High yielding. Z4.
Pyrus communis Fall, russeted greenish yellow skin. Mild-bittersweet perry pear. Fruits easily shaken from tree when ripe. Low in acid and tannin and a great sweet addition to perry blends. Not for fresh eating. Z4.
Pyrus communisThis is a twig for grafting. Fall, russeted greenish yellow skin. Mild-bittersweet perry pear. Fruits easily shaken from tree when ripe in early/mid-fall. Low in acid and tannin and a great sweet addition to perry blends. Not for fresh eating. Z4.
Pyrus communis Fall, red-blushed yellow skin. Medium-sharp perry pear. Too bitter for fresh eating but very good for making a strong aromatic perry. Also suitable for cooking. Medium-small spreading tree. Probably Z4.
Pyrus communis Late fall, yellow-green skin. Bittersharp traditional English perry pear. Medium acidity, high tannin, everything you want for blending into perfect perry. Z4.
Pyrus communisThis is a twig for grafting. Late fall, yellow-green skin. Bittersharp traditional English perry pear. Medium acidity, high tannin, everything you want for blending into perfect perry. Z4.
Pyrus communis Fall, greenish yellow skin. Bittersweet perry pear. Heirloom Swiss variety. Presses into a very astringent juice, perfect for blending with sweeter varieties to make a balanced perry. Z4.
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Pears Pyrusspp.
European Pears Pyrus communis
Native to temperate Europe and Asia, pears can grow up to 100' tall in the wild. Many pear varieties are hardy in New England but tend to take longer to come into bearing than apples and might not bear every year. Farther south, pears tend to bear annually. Pick fruit when green and ripen it on the shelf. Or, for optimal eating, try this method, from Ed Fackler of Rocky Mountain Orchard: “…when fruits exhibit slight color changes, begin to test pressure (using your thumb) near the stem. When there is a slight ‘give,’ pick all the fruit, store at or near 35° for 7 or more days. Then remove them as needed, allow them to sit at room temps for 2–4 days which allows them to ripen to peak flavor.” Pears are on OHxF97 and will reach 25' or taller at maturity. (2½–6' trees)
Perry Pears Perry is fermented pear juice—the pear equivalent of hard cider. While you can ferment any pear juice, the best perry is made from small dry astringent varieties selected over the centuries just for that purpose. Most of these perry pears are not suitable for fresh eating or cooking. These trees are a good investment—they should live to be about 300 years old.
Asian Pears Pyrus pyrifolia
There are thousands of named Asian pear cultivars in China, where they have been grown for more than 2000 years. They bear young and are long-lived. Asian pears differ from European pears: they are crisper and very juicy, sweet and mild with a nutty background, and are roundish in shape. Because they set heavily, thin the crop once or even twice during the first two months after bloom to ensure large fruit. Leave about one fruit per spur. Unlike European pears, they should be tree-ripened. When the seeds are black, the pears are ready. They ripen in late summer and keep for several weeks with refrigeration.
Asian pears reach 15–20' at maturity.
Growing Pears
Soil: Prefers well-drained fertile soil.
Sun: Full.
Pollination:
European Pears We recommend planting a second variety for pollination, though some European pears may be self-pollinating. Bloom times are similar for all varieties we offer.
Asian Pears We recommend planting a second variety for pollination, though some Asian pears may be self-pollinating. Some European pears, notably Bartlett, will also act as pollinators.
