As I’ve written before, if you are one of those people who thinks that all pears are the same, you are wrong. There are different varieties; different shapes; different textures. And they taste completely different too! I love to eat pears with some cinnamon on them, which is my favorite way to enjoy them (and spice them up). For me, any time I eat pears is a win for the world.
All pears can be divided into two main categories; Asian and European. With the European pears, they have smooth skin and gentle curves and bumps with a bottom-heavy shape. With Asian pears, they are uniform in color, which is a yellowish-tan.
They are shaped just like apples but have a different taste and texture. Asian pears don’t change color even after being harvested, while some of the European fruits do.
You can eat them raw or cook them if you want. However, if you’re going to plant some, you have to learn about the different pear trees. There are many kinds of pears, but we are going to discuss the most common. We will also look at how to take care of the pear trees so that you are all set.
Care Tips For Pear Trees
Pear trees are easy to care for, unlike other types of fruit trees. They are not affected by many insects or diseases, which makes it easier to grow them. Caring for them begins right after you develop them. You have to tie it to a pole driven into the ground for the trees to grow straight. The pole will also help it to withstand any damage by wind.
You will only need to fertilize it once a year unless your soil is very poor. Overfertilization will give you a lovely tree, but it will not produce fruits, use tree fertilizer spikes for a home garden with one or two trees.
They will provide a slow release of fertilizer enough for the whole year. Don’t use insecticides unless you have a problem with insects, but others do it before. People have been growing pears for a long time, and that is because they are effortless to grow.
23 Varieties of Pears
We are going to look at the 23 most common pear varieties.
1. Forelle Pear (Pyrus communis ‘Bosc’)
This variety is identified by its small size and its oval shape, yellowish-green freckled skin that is very smooth. As the pear ripens, it changes color to red. This pear is a European variety that is very delicate and sweet- one of the juiciest pears. Because it is small and charming, they are loved by children. Most parents love giving it as a snack to their kids because they love it and it’s healthy.
2. Bosc Pear (Pyrus communis ‘Bosc’)
The Bosc pear is also known as Kaiser Pear, is a head taller than other types. That is because it has a long, slender neck than others. It is brown and has a rough texture with hints of green and yellow. Its white flesh is crisp and very sweet, and when you touch it, it’s very firm. Great for a fruit bowl. If your recipe requires poaching, then these varieties are the best because they keep their shape. They will not turn to mash when you cook or bake them, and they are great eaten raw.
3. Yellow Bartlett Pear (Pyrus Communis ‘Yellow Bartlett’)
Yellow Bartlett types, just like the red ones, have delicate, thick skin, which has a sweet taste. It is very juicy and soft and one of the oldest varieties. They are very popular in the USA and one of the most processed and canned. When baking, use a yellow Bartlett, and you will get the best results. Try a drizzle of honey on them!
4. Red Bartlett Pear (Pyrus communis ‘Red Bartlett’)
Just like the Yellow Bartlett, the yellow one is also very common in the USA. A truly delicious fruit. It is only the color that separates them, but they both have thick skin with sweet flesh. It makes most of the American pear production and is the most processed and canned fruit. You can also use it for baking or eat it raw as it is very sweet.
5. Taylor’s Gold Pear (Pyrus communis ‘Taylor’s Gold’)
Taylor’s Gold Pear is also known as the Gold pear, is primarily found in New Zealand. It is almost round and has a golden-brown skin color. The flesh is sweet and juicy and so smooth that it melts in your mouth. It is excellent in making sauces, jams and jellies.
6. Red Anjou’s Pear (Pyrus communis ‘Red Anjou’s’)
This is one of the types of the Anjou pear. It is not as popular as the Green pear, but it is becoming popular each day. It is described as plump, squat, and short, and they look like they have no neck. That means they look like an egg and have smooth skin. They are juicy and firm and tastiest when they are raw.
7. Green Anjou Pear (Pyrus Communis ‘Green Anjou’)
This is the second type of Anjou pear, and they are more common than the red ones. Just like the red ones, they are short and plump. They taste great when you eat them raw and have smooth skin with juicy flesh. They are shaped like an egg, and people describe it like it has no neck. The green Anjou pear stays green even after it has ripened.
8. Asian Pear (Pyrus Pyrifolia)
It is also known as a Nashi pear, and it is shaped like an apple with a gritty skin texture. Its skin is not as soft as other types, and its flesh is not that juicy. However, the flesh is very crispy and crunchy. To know it’s ripe, it becomes very firm, and that makes it perfect eaten raw. You can eat it in slaws and salads as it is best consumed that way.
9. Red Comice Pear (Pyrus Communis ‘Red Comice’)
Red Comice pears are less common than green ones because they are newer. Their skin breaks easily, but they are very sweet, juicy, and have a creamy texture. It is known as a Christmas pear because it is always in a holiday basket. There are delicate and very juicy hence not ideal for poaching but great for eating with cheese and baking.
10. Green Comice Pear (Pyrus Communis ‘Doyenné du Comice’)
Green Comice pears are more common than the red ones, and it also has a skin that breaks up easily. It is creamy textured, juicy, and very sweet. This juicy fruit is very expensive in France, and you can enjoy it with a French Brie or creamy Fromage. It is also known as the Christmas pear because it is always found in Christmas gift baskets.
11. Aurora Pear (Pyrus communis ‘Aurora’)
It grows to a height of about 25 feet and requires fertile, drained soil and full sun. It’s a perfect plant for the hot summer. These have a crispy texture and are a cross between an apple and jicama. Its skin is rough with light brown skin with mild sweet juice. There are many varieties of Aurora types, especially abroad.
12. Concorde Pear (Pyrus Communis ‘Concorde’)
The Concorde pear is described as green with a long tapered shape. This pear looks like a Platonic pear but with a hint of blush on the broadside. All through the ripening stage, they are sweet, and even when it has not ripped well, you will enjoy it. They also have a faint vanilla flavor, and that makes them great for baking too.
13. French Pear (French Butter Pear)
Like its name, this fruit is one of the European varieties used to make peer butter. When they are ripe, they are pale gold and have a very juicy cream texture. Like others, this tasty fruit is very sweet, and apart from making butter, it can also be eaten raw.
14. Seckel Pear (Pyrus Communis ‘Seckel’)
This pear is small in size and fits perfectly in your hand. You only take two to three bites, and it will be over. Because of their size, they are great for canning or baking where you need a whole pear presentation. Great for meals like pear poached in red wine with whipped cream on top.
15. Starkrimson Pear (Pyrus Communis ‘Starkrimson’)
It has a perfume taste with a soft and smooth texture. However, when you bake it, which most people use it for, its floral scent considerably lowers, and it can be cloying when you eat it raw.
16. Baldwin Pear (Pyrus Communis ‘Baldwin’)
This fruit is light yellow and has a bit of red tint. The flesh is semi-firm and very sweet hence great for canning, baking, and even eating raw. It flowers in early spring and will be ready to eat in mid-august. If you want better fruit from this plant, you can cross-pollinate it with verities that bloom early.
17. Hood Pear (Pyrus Communis ‘Hood’)
This type is preferred by cultivars that live in warm areas. It’s green in color with a sweet flesh that mildly melts in your mouth. It is perfect when eaten fresh but also great for canning and baking. If you want to plant one, this should also be on the list as it is easy to grow and is excellent for eating raw.
18. Kieffer Pear (Pyrus Communis ‘Kieffer’)
This pear is a hybrid cross of the Asian pear and the Bartlett, which means it has both species. The fruit is yellow with white flesh that is coarse and crisp. It is excellent for canning, making jam, and other types of preserves. You can also eat it raw or bake it; either way, you will enjoy it. They bloom in spring and can be harvested from September to mid-October.
19. Pineapple Pear (Pyrus ‘Pineapple’)
A Pineapple pear is an oblong fruit that has golden skin with russet overtones. It has a white flesh that is crispy with a pineapple-y flavor. It can be made into a preserve or enjoyed fresh. It grows great in warm regions and only needs 150 hours of chill.
20. Summercrisp Pear (Pyrus Communis ‘Summercrisp’)
Summercrisp Pear #fairhaven #mngrown Good supplies. Now available. pic.twitter.com/Z00snY9nPK
— k.h. (@kvnhnngn) August 15, 2013
It is a round plump option that has golden skin with crimson streaking. The white flesh is juicy and crisp and delicious when eaten fresh. You can also choose to turn it into a preserve-like jam and eat it with bread. The tree grows up to 25 feet and can spread up to 20 feet.
21. (Pyrus Communis ‘Sunrise’)
This variety is yellow but slightly blush; the flesh is aromatic, juicy, and sweet. You can use it for baking desserts or choosing to eat it raw. You can store this type for two to three months, and it will still be fresh. The tree can grow to 10 feet high and can spread to seven feet wide.
22. Harrow Sweet Pear (Pyrus Communis ‘Harrow Sweet’)
Pear harvest continues. We have some beautiful (and delicious) Harrow Sweet pears in the market right now. They have just been picked, so they’ll have to ripen on your counter for a few days until soft. pic.twitter.com/azdnTNqfCU
— Chris Vodraska (@RittmanOrchards) September 16, 2018
This fruit matures three weeks after Bartlett and is high in quality when you eat it raw. However, it needs to be fully ripe for you to enjoy this fruit. Like other varieties, it can also be poached, baked, or made into a preserve-like jam.
23. Conference Pear (Pyrus Communis ‘Conference’)
This type is medium to large and has a round base with a long neck. It has a thick skin that has brown patches. The patches turn pale yellow when the fruit is fully ripe. The flesh, unlike others, is cream or ivory colored and sometimes has a pink tinge. Its texture is moist and soft, and fine-grained. When ripe, this variety is juicy and crispy and melts in your mouth with a sweet flavor.
As you can see from above, there are many types, and the above are just but a few. However, they have in common that they are sweet and can be enjoyed in different ways. If you are interested in planting them, you need to familiarize yourself with the best care for them.
Hi, my name’s Elena Coolidge. I’m a DIY enthusiast who loves building fun woodworking plans. These DIY plans are fun hobby projects for enthusiasts or even more advanced builders that want to build things like bunk beds, end tables or even a duck box!