List of pear cultivars facts for kids

Kids Encyclopedia Facts

Pears are delicious fruits, and there are over 3,000 different types, called cultivars! This article will tell you about some of the most common and important pear types. You'll learn where they came from, when they were first grown, and what they are best used for – like eating fresh, cooking, canning, drying, or making a special drink called perry. Some pears have even won special awards, like the "Award of Garden Merit" from the Royal Horticultural Society (marked with AGM) or the "First Class Certificate" (marked with FCC).

Popular Pear Types
Perry Pears
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Popular Pear Types

Common Name	Image	Origin	First Grown	Interesting Facts	Best Use	When to Pick (Days from Full Bloom) and Fireblight Resistance (F1 = very resistant, F5 = very susceptible)
Abate Fetel	Abate Fetel pear	France	1869	This pear is very popular in Italy. It can get a disease called scab.	Eating (stores for about 90 days)	140–165 days (F3)
Alexander Lucas	Alexander Lucas pear	Loire et Cher, France	1870	This pear has three sets of chromosomes (triploid).	Eating (stores for about 120 days)	157 days (F1)
Alfa	Alfa pears					(F1)
Ambrosia		Indiana, US	1978	Pick these pears in mid-August. They are good at resisting fire blight disease.	Eating (stores for about 42 days)
Angelys	Angelys pear	Angers, France	1999	This pear is a mix of 'Doyenné d'hiver' and 'Doyenné du Comice' pears. Pick them about 10 days after 'Doyenné du Comice'.	Eating (stores for about 180 days)	(F4)
Anjou Red				This is a red version of the 'Anjou' pear. It doesn't grow as strongly as the regular 'Anjou'.
Ayers		United States		This pear is a mix of two different pear types: P. communis and P. pyrifolia.
Bambinella		Malta
Bartlett Max Red		Europe	1945	This is a red version of the 'Bartlett' pear. It's a bit more resistant to fire blight than the regular 'Bartlett'.
Bartlett Red Sensation		Australia	1940	Another red version of the 'Bartlett' pear. The tree grows slower.
Beth		England	1974	This pear won the AGM award in 1993. It's a mix of 'Beurre Superfin' and 'Williams Bon Chretien'.
Beurre d' Anjou	Beurre d' Anjou pear	France	Before 1628		Eating (stores for about 150 days)	140–165 days (F2)
Beurré Bedford		Bedford, England	1902 (introduced 1921)	This pear is a mix of 'Marie Louise' and 'Durondeau'.	Eating in October and November
Bell		West Virginia, US	1983	This pear is resistant to fire blight disease.	Eating
Beurré Diel	Beurré Diel pear	Belgium	Before 1830		Eating (stores for about 120 days)
Beurré Durandeau	Beurré Durandeau pear		Before 1823	Pick these pears in late September or early October.	Eating, Canning (stores for about 150 days)
Beurré Giffard	Beurré Giffard pear	Angers, France	1825	This pear doesn't store well for long.	Eating	100–120 days
Beurré Hardy [fr]	Beurré Hardy pear	Boulogne-sur-Mer, France	Around 1820 (introduced around 1840)	Won the AGM award in 1993. It tends to produce a lot of fruit one year and less the next.	Eating (stores for about 90 days)	130–150 days (F2)
Beurré Superfin	Beurré Superfin pear	Angers, France	1837	Won the AGM award in 2006. It ripens in late September.	Eating
Black Worcester	Black Worcester pears	England		This pear is great for cooking and stores well.	Cooking
Blake's Pride	Blake's Pride pears	United States	1965 (introduced 1998)	This pear came from a cross between two other pear types, US 446 and US 505.
Blanquilla	Blanquilla pear	Spain			Eating	100–130 days (F1)
Bon Rouge				This pear is a natural change (mutation) from the green 'William’s Bon Chretien' pear.
Bosc	Bosc pear	Belgium	Before 1807	Great for eating, baking, cooking, and especially for poaching (cooking in liquid).	Eating, Baking (stores for about 120 days)	150–165 days (F1)
Bristol Cross		Bristol, England	1920	This pear is a mix of 'Williams' and 'Conference' pears.	Eating	142 days
Butirra Precoce Morettini	Butirra Precoce Morettini pear	Florence, Italy	1956	This pear is a mix of 'Coscia' and 'Williams' (Bartlett). It grows strongly and ripens 20 days before 'Bartlett'. It's one of the best early pears.	Eating	100–125 days
Carmen	Carmen pear	Italy	1980 (introduced 2000)	Pick these pears 18 days before 'Bartlett'.	Eating
Cascade		Oregon, US	1975	This pear has red skin. It's a mix of 'Bartlett Max Red' and 'Doyenné du Comice'.	Eating
Catillac		France	Before 1665	This pear resists scab disease, making it good for organic gardens.	Cooking
Celina		Sweden & Norway	1985 (selected 1997)	Pick these pears 17 days before 'Conference'. It's a mix of 'Colorée de Juillet' and 'Bartlett'.	Eating
Chojuro		Japan	1895		Eating	140–155 days
Churchland
Clairgeau	Clairgeau pear	Nantes, France	Around 1830 (introduced 1851)	The tree is healthy and produces a lot of fruit. It has excellent taste for dessert.	Eating, Cooking (stores for about 60 days)
Clapp's Favourite	Clapp's Favourite pear	Dorchester, Massachusetts, US	Around 1860 (introduced 1867)	It can easily get scab disease and is very likely to get fireblight.	Eating (stores for about 60 days)	105–130 days
Clara Frijs	Clara Frijs pear	Skensved, Denmark	Before 1858	This is a very important pear type in Denmark.	Eating
Claude Blanchet	Claude Blanchet pear	Vienne, Isère, France	1877	This pear grew from a random seed.
Colorée de Juillet	Colorée de Juillet pear	Rouen, France	1857 (introduced 1867)		Eating	90 days
Comtesse de Paris	Comtesse de Paris pear	Eure-et-Loire, France	1884? or 1893?	Pick these pears in late October. They are good to eat from December to February.	Eating (stores for about 180 days)	165 days
Concorde	Concorde pear	England	1984	Won the AGM award in 1993. It can easily get fireblight disease. It's a mix of 'Doyenné du Comice' and 'Conference'.
Condo		Wageningen, Netherlands	1965	This pear is a mix of 'Conference' and 'Doyenné du Comice'.	(stores for about 120 days)
Conference	Conference pear	Sawbridgeworth, Hertfordshire, England	1884 (introduced 1894)	Won the FCC award in 1885 and the AGM award in 1993. It can easily get fireblight and canker diseases.	Eating (stores for about 120 days)	160–180 days (F1)
Corella	Corella (Forelle) pears	Australia	Late 19th century	This pear was brought to Australia by German settlers in the Barossa Valley.
Coscia		Italy	Before 1800	This pear ripens very early.	Eating	90–120 days (F1)
Delfrap		France	1955	These pears tend to fall off the tree before they are ready to pick.	Eating
Dessertnaja
Dicolor	Dicolor pear			Pick these pears in late September.	Eating	(F4)
Don Guindo		Spain		It has a strong yellow color and a flavorful taste.
Doppelte Philipp	Doppelte Philipp pear	Belgium	Around 1800 (introduced 1819)	Pick these pears in September. They are good to eat in November.
Doyenné du Comice	Doyenné du Comice pears	Angers, France	Before 1849	Won the FCC award in 1900 and the AGM award in 1993. It tends to produce a lot of fruit one year and less the next. Pears might fall off the tree before picking. The tree grows strongly but doesn't always produce a lot of fruit.	Eating (stores for about 90 days)	150–170 days (F5)
Dr. Jules Guyot	Dr. Jules Guyot pear	Troyes, France	Around 1870 (introduced 1875)	This pear resists scab disease, good for organic gardening. It doesn't store well.	Eating (stores for about 25 days)	105–125 days (F2)
Duchess		England? France?	Late 18th century	Pick these pears in early October.	Eating, Canning
Duchesse d'Angouleme	Duchesse d'Angouleme pear	France	1809 (introduced 1815)	This tree is large and produces fruit regularly. It has good resistance to fire blight.	Eating	150–170 days
Earlibrite
Easter Beurré		Belgium	Around 1823	Good to eat from December to March.	Eating	160–185 days
Eden		Israel
Eldorado		California, US	1945	This pear has very good to excellent quality. It can be stored for a long time.	Eating, Canning	140–160 days (F1)
Elektra						(F5)
Epine du Mas	Epine du Mas pear	Rochechouart, France	Before 1847		Eating (stores for about 100 days)
Flamingo		South Africa	1993	This pear is a mix of 'Bon Rouge' and 'Forelle'. Its flesh is creamy white and soft.	Eating
Flemish Beauty	Flemish Beauty pear	Flanders, Belgium	1810	This pear is very tough and can survive very cold temperatures (down to -45 degrees F).	Eating, Drying	160–180 days
Fondante d'Automne		France	Around 1825	This is an old pear type from Flanders, grown by Fievee at Maubeuge.
Fondante de Charneux	Fondante de Charneux pear	Charneux, Belgium	Around 1800	It can easily get fireblight disease.	Eating (stores for about 100 days)	144 days
Forelle	Forelle pear				Eating	160–190 days
Gem		West Virginia, US	1970 (introduced 2014)	Pick these pears in early September in West Virginia and Oregon.	Eating
General Leclerc	General Leclerc pear	Angers, France	1950 (introduced 1974)	This pear is a mix of 'Doyenne du Comice'.	Eating (stores for about 150 days)
Gerburg
Glou Morceau	Glou Morceau pear	Belgium	1750	Good to eat from November to December.	Eating (stores for about 120 days)	170–200 days
Gourmet		South Dakota, US	1954 (selected 1969)	These pears are 56–74 mm wide. The flesh is firm, yellow, crisp, and juicy. The pollen is sterile. Pick in the third week of September in South Dakota.	Eating
Golden Spice				This pear has small fruit and is very tough.
Gorham		New York, US	1923	This pear is a mix of 'Bartlett' and 'Josephine de Malines'. Won the AGM award in 2006. It ripens 14 days later than 'Bartlett'.
Grand Champion		Oregon, US	1936	This pear is a natural change (mutation) from 'Gorham'.
Grüne Jagdbirne		Germany ?	Before 1936	Pick these pears in late October.	Perry
Harobig
Harovin Sundown
Harrow Crisp
Harrow Delight		Ontario, Canada	1982	This pear is tough and can grow in cold areas (zone 5).
Harrow Gold
Harrow Red
Harrow Sweet		Ontario, Canada	1965			(F1)
Harvest Queen		Ontario, Canada	1982	This pear is a mix of 'Williams' and other 'Williams' types.	Eating, Canning
Hermann
Herzogin Elsa		Germany	1879 or 1885	Pick these pears in late September.	Eating
Hessle		Yorkshire, England	Before 1827	This pear resists diseases, making it good for organic gardening.	Eating
Highland		US	1944	This pear is a mix of 'Williams' and 'Doyenné du Comise'.	Eating
Honeysweet		US	1955 (selected 1969)	These pears are 55–61 mm wide and 61–67 mm tall. They are a mix of 'Seckel' and other pears. Pick in early September. The flesh is buttery, sweet, and rich.	Eating
Hortensia		Dresden-Pillnitz, Germany	1996	This pear is a mix of 'Nordhäuser Winterforelle' and 'Clapp Favorite'. Pick in mid to late September.	Eating
Hosui (豊水)	Hosui Asian pears	National Institute of Fruit Tree Science, Japan	Around 1972	These are often called 'Russet pears' or 'Russet apple pears'.	Cider, Cooking, Eating	135–145 days
Huntington
Ingeborg		Balsgård, Fjälkestad, Sweden	1994	This pear is a mix of 'Conference' and 'Bonne Louise'. It has three sets of chromosomes (triploid). It's the main pear type grown in Norway.	Eating
Isolda	Isolda pear			It can easily get fireblight disease.	Eating	(F2)
Jargonell	Jargonell pear	France	Before 1690	The tree is tough, healthy, and grows strongly.	Eating
Jeanne d'Arc		Rouen, France	1893	This pear is a mix of 'Diels Butterbirne' and 'Doyenne du Comice'.	Eating
Joséphine de Malines	Joséphine de Malines pear	Mechelen, Belgium	1830	Won the FCC award in 1901 and the AGM award in 1993. It was created by Esperen, a fruit expert and mayor in the 1800s. It's one of the best pears for late in the season. Pick in late October. Good to eat from January to March.	Eating (stores for about 120 days)
Kieffer	Kieffer pear	United States		This pear is a mix of the Chinese "sand pear" (P. pyrifolia) and probably 'Bartlett'. It's tough and can grow in many different climates (Zones 4–9).	Eating, Canning, Baking	170–190 days
Kikusui				This is a Pyrus pyrifolia pear. It's not good for shipping long distances.	Eating
Kosui (幸水)	Kosui pear	National Institute of Fruit Tree Science, Japan	Around 1959	This is the most important pear type in Japan. It's also called 'Russet apple pear'.	Cider, Cooking, Eating	120–130 days
La France		Vienne, Isere, France	1864
Lategale
Laxton's Superb		England	1901 (introduced 1913, in US 1937)	This pear is a mix of 'Beurré Superfin' and 'Bartlett'. It's not grown much anymore because it gets fireblight disease very easily.
Le Conte	Le Conte pear			This pear is a mix of Pyrus communis and P. pyrifolia. The tree grows strongly.
Liegel	Liegel pear	Malines, Belgium	1788
Louise Bonne	Louise Bonne pear	Normandy, France	1778	It can easily get scab disease.	Eating (stores for about 120 days)	141 days
Luscious		South Dakota, US	1967	This pear is small to medium-sized, similar to 'Bartlett'. It's tough and can grow in cold areas (zone 4).	Eating
Magness		Maryland, US	1960	This pear is tough and can grow in warmer areas (Zone 6–9). It resists fire blight disease.
Maxine		Ohio, US	1923	This pear is tough and can grow in many different climates (zones 4–8).
Merton Pride		England	1941
Moonglow			1960	This pear is a mix of 'Doyenne du Comice'. It's tough and can grow in many different climates (zones 5–8).	Eating, Canning
Moorcroft		Colwall, England	Before 1884	Pick these pears in mid to late September.	Perry
Chinese White Pear	Chinese White Pear			Also known as 'Nashi'.
Nashi	Nashi pears			Also known as Asian, Japanese, Chinese, Korean, Taiwanese, or sand pear. This is a Pyrus pyrifolia type.
Nijisseiki (二十世紀)	Nijisseiki pears	Matsudo, Chiba, Japan	Around 1888	Its name means "20th century." It's a green apple pear.	Cider, Cooking, Eating	140–155 days
Nordhäuser Winterforelle	Nordhäuser Winterforelle pear	Nordhausen, Germany	1864	Pick these pears in mid-October. Good to eat from January to March.	Eating (stores for about 120 days)
Oberösterreichische Weinbirne		Austria	Old	Pick these pears in mid-October.	Perry
Oldfield		Herefordshire, England	Early 1700s	Pick these pears in mid to late October. Process them 3–6 weeks after picking.	Perry
Onward		National Fruit Trials in Wisley, Surrey	1947	This pear is a mix of 'Laxton's Superb' and 'Doyenne du Comice'.	Eating
Orcas		Washington, US	1966	Can be stored in cold storage for 11 weeks.		112–132 days
Orient		United States		This pear is a mix of P. communis and P. pyrifolia. It's tough and can grow in warmer areas (zones 5–8).	Canning
Packham	Packham pear	Australia	1896	This pear is a mix of 'Uvedale's St. Germain' and 'Williams'.	Eating (stores for about 90 days)	150–165 days (F4)
Paragon		Oregon, US	1940s	The flesh is fine and has a wonderful flavor. The tree grows strongly.	Eating
Parker		Minnesota, US		This pear has large fruit, similar to 'Bartlett'.
Parsonage		New Rochelle, New York	Around 1857
Passe Crassane	Passe Crassane pear	Rouen, France	1855	This pear was created by M. Boisbunel, a plant grower from Rouen, France.	Eating (stores for about 150 days)	180–210 days (F4)
Patten		Minnesota, US		This pear is tough and can survive very cold temperatures (down to -50 degrees F). It has large, soft, and juicy fruit.	Eating, Canning
Petersbirne	Petersbirne pear	Germany	Before 1799		Cooking, Juice, Drying (stores for about 30 days)
Piérre Corneille		France	Before 1895	This pear tends to produce a lot of fruit one year and less the next.	Eating
Pineapple		United States		This pear is a mix of P. communis and P. pyrifolia. It's tough and can grow in warmer areas (zone 8–9).	Eating, Canning
Pitmaston		Worcester, England	1841	Won the FCC award in 1874.	Eating, Canning
Poire de Curé	Poire de Curé pear	Indre, France	1760	This pear has three sets of chromosomes (triploid). Pick in October. Good to eat from December to January.	Eating, Cooking (stores for about 130 days)
Potomac		US	1961	This pear is a mix of 'Moonglow' and 'Beurrè d'Anjou'. It's about 65 mm wide. Pick 2 weeks after 'Bartlett'. The flesh is buttery, similar to 'Beurré d'Anjou'.	Eating
President Drouard	President Drouard pear	Angers, France	1870	Pick in mid-October. Good to eat from November to January.	Eating
Prècoce de Trévoux	Prècoce de Trévoux pear	France	1862	It can easily get scab disease.	Eating (stores for about 50 days)	105 days
Rescue		Vancouver, B.C.	Before 1976	These pears are 75–85 mm wide. Pick 6 days before 'Bartlett'. The flesh is cream-colored, soft, juicy, and similar to 'Clapp's Favorite'.	Eating (stores for about 12 weeks)
Rocha	Rocha Pear	Portugal			Eating (stores for about 210 days)
Robert de Neufville		Geisenheim, Germany	1896	This pear is a mix of 'Auguste Jurie' and 'Clapp's Favourite'. Pick in late August. Its flavor is similar to 'Doyenné du Comice'.	Eating
Rosemarie		South Africa	1974	This pear is a mix of 'Bon Rouge' and 'Forelle'.
Santa Maria	Santa Maria pear	Italy	1951	This pear is a mix of 'Williams' and 'Coscia'.	Eating
Schweizer Wasserbirne		Switzerland ?	Old	This pear has three sets of chromosomes (triploid). It yields a lot of juice (75–80%).	Juice, Drying
Seckel	Seckel pear	United States, Philadelphia area	Late 17th century	It has some resistance to fireblight. It's tough and can grow in many different climates (zone 5–8).	Eating	120–140 days
Shenandoah		Kearneysville, West Virginia, US	1985 (introduced 2003)	This pear ripens at a similar time to 'Beurre d'Anjou'.	Eating
Shinseki	Shinseki Asian pears			It's tough and can grow in warmer areas (zone 6–9).	Eating	125–135 days
Starkrimson		Michigan	1939 (introduced 1956)	This pear is a red version of 'Clapp's Favourite'. It has thick, smooth, bright red skin and creamy, sweet, and fragrant flesh.
Siberian				This pear is extremely tough but its fruit is not good to eat. It's used to help other pear trees produce fruit (as a pollinator).
Summer Beauty
Summercrisp		Minnesota, US	1987	Can be stored in cold storage for 6 weeks. It has a crisp texture like Asian Pears and is a medium-sized, mildly sweet fruit.
Sweet Sensation	Sweet Sensation pear	Netherlands	1992 (introduced 2010)	This pear is a natural change (mutation) of 'Doyenne du Comice'.	Eating
Taylor's gold		New Zealand		This is a russeted (brownish, rough skin) version of the 'Comice' pear.
Tosca
Triomphe de Vienne	Triomphe de Vienne pear	Isère, France	1874	This pear tends to produce a lot of fruit one year and less the next.	Eating	156 days
Tsu Li				This is a Pyrus pyrifolia pear.	Eating	150–165 days
Turandot		Italy	1980 (introduced 2000)	This pear is a mix of 'Dr. Guyot' and 'Bella di Giugno'. It can easily get fireblight disease.	Eating
Tyson	Tyson pear	Philadelphia, US	1794	The tree is tough and resists fireblight. It's tough and can grow in many different climates (zone 5–8). Pick in early August.	Eating
Ure		Morden, Manitoba		This pear has juicy, small to medium-sized fruit.
Uta	Uta pear	Dresden-Pillnitz, Germany	1993	This pear is a mix of 'Madame Verte' and 'Beurré Bosc'. Pick in mid-October.	Eating (stores for about 135 days)
Verdi		Wageningen, Netherlands	1966
Virgouleuse
Williams	Williams Bon Chrétien pear	Berkshire, England	1770	This pear can easily get scab and fireblight diseases. Many are yellow. There are three main red versions: 'Max Red Bartlett', 'Sensation Red Bartlett', and 'Rosired Bartlett'. It's good for eating, baking, and cooking. You can even use it in recipes that call for apples!	Eating, Canning (stores for about 60 days)	115–135 days (F3)
Winter Nelis	Winter Nelis pear	Malines, Belgium	Before 1818	Won the FCC award in 1902. It resists fireblight disease.	Eating (stores for about 120 days)	160–185 days
Xenia		Netherlands	1968 (selected 2001, introduced 2008)	This pear is a mix of 'Triomphe de Vienne' and 'Nicolai Krier'. Pick 2 weeks after 'Conference'.	Eating (stores for about 90 days)
Ya Li				This is a Pyrus pyrifolia pear.	Eating	150–165 days
Yakumo				This is a Pyrus pyrifolia pear.	Eating

Perry Pears

Perry pears are special types of pears that are often too sour or bitter to eat fresh. Instead, they are used to make perry, which is like the pear version of apple cider (an alcoholic drink). Some pears, especially older ones from the U.S. and Canada, can be used for both perry and for eating.