Pear varieties

A beautiful golden brown russet pear, and one of the most popular of the numerous pears developed by Belgian pear enthusiast Van Mons. It ripens late and needs a good climate for best results.

Bartlett, also widely known as Williams Bon Chretien, is one of the most widely-grown of all pear varieties.

Benita Rafzas is an unusual cross between an Asian and European pear.

Bergamotte Esperen is a classic dessert pear, originating from Belgium in the 1830s, with an excellent flavor.

A modern English pear, excellent flavor, and easy to grow.

A widely-grown French pear, with firm buttery flesh and golden russeted skin.

An old Belgian pear, with a rich sweet flavor. Ripens late. Easy to grow in warm or temperate climates.

Beurre d'Anjou is a traditional French dessert pear with the characteristic melting sweet flesh.

A well-known traditional French dessert pear, with a very good sweet floral flavor.

A classic Belgian late-season dessert pear, often with a red-flushed skin. Buttery melting sweet flesh.

Beurre Hardy is one of the best traditional French pears, highly regarded for its excellent flavor.

A highly-regarded traditional late-season French pear. Fruits keep until December, and the tree is productive in both cool and warm climates.

A very old traditional English culinary pear. The fruits can be stewed or poached.

A modern fireblight resistant pear, which ripens mid-season, about a week later than Bartlett.

A heavy-cropping cross of two classic English pears, Bartlett and Conference.

A traditional English winter dessert pear. The flesh has a rich sweet flavor.

Butt is a traditional English perry pear, with medium acidity and medium tannins.