MicroAccording to the varieties and storage conditions, pears are eaten from the end of July to the end of April. In the orchard it is always interesting to plant many varieties to spread out the crops. To help you see more clearly, we have grouped together a large number of pear varieties in this article: some are old, some are local varieties.

Table and list of pear varieties

In this list of varieties, pears are classified into 3 families according to their harvest date.

Summer pears (Family 1) The varieties of summer pears are few. They are harvested in July and August.	Andre Desortes Buttered Giffard Clapp’s favorite Dr. Jules Guyot Fondant of Croncels Precocious from Trévoux Triumph of Vienna
Late summer and autumn pears (Family 2) They are harvested and eaten from the end of September, October and until November	Alexandrine Douillard Buttered with Amanli, Buttered Clairgeau, Clairgeau from Nantes Buttered Dumont Buttered Hardy Buttered Lebrun Good Christian William’s Conference Priest, Belle de Berry Delbar gourmet Duchess of Angoulême (of Pézenas) Grand Champion Joan of Arc Louise Good Moulins-Lille Pierre Corneille Soldier Rage
Winter pears (Family 3) They are not ripe when harvested, but must remain several days to several weeks on a fruit tree to gradually ripen. These are storage pears	Angelys Arembergis butter Bergamot Wait Countess of Paris Deanery of Alençon Madame Ballet Notary Lepin (Deanery Georges Boucher) Olivier de Serres

To choose the variety that best suits your tastes and climate, find a description of all pear varieties in the rest of this article. They are listed in alphabetical order.

There are many varieties of pears with a wide variety of shapes and colors © DepositPhotos

Poirier Andre Desortes

This old pear variety is hardy and resistant to scab. It produces medium-sized, smooth-skinned, copper-yellow fruits that are pink in the sunshine.

The flesh of pears is whitish, thin, juicy, sweet and slightly sour.

Taste quality: Good.

Ripening period: Family 1, from July

Poirier Bergamot Wait

This very vigorous variety of old pear produces rounded, medium-sized fruits with yellow-green skin with many brown dots Executives For Development.

The flesh of the fruit is yellowish, juicy, melted, sweet and aromatic, but also slightly grainy.

Taste quality: Good.

Ripening period: Family 3, from December to April

Poirier Buttered Clairgeau, Clairgeau from Nantes

This variety produces large pears, with coppery red skin on a yellow background, washed with syrup in the sunshine.

Its white, juicy, sweet flesh is slightly aromatic but also a little grainy towards the heart of the fruit.

Taste quality: Fairly good.

Ripening period: Family 2, October to December.

Poirier Buttered Giffard

This medium-sized pear has green skin that turns pale yellow, pink to red in sunlight. It is an interesting variety for its early age, but with an unfortunate tendency to wilt. Therefore, a good week before the full ripening date should be selected.

Its thin, melty, sweet flesh is slightly acidic but well-flavored.

Taste quality: Very good.

Ripening period: Family 1, July and August.

Poirier Buttered Lebrun

This variety of pear is very vigorous and productive, but it is mainly grown in small forms such as calyx or spindle.

It produces pears of medium to large size, with smooth skin, greenish yellow, pink in the sunshine.

The flesh is tender and tender, juicy, sweet and slightly sour.

Taste quality: Good.

Ripening period: Family 2, September and October.

Poirier Excellent butter

This medium-vigorous variety produces fruit in numbers, but irregularly. The pears harvested are large or very large. Their smooth, yellow skin is widely mottled with red and brown spots, sometimes pink with sun exposure.

The white flesh, very thin, melting and juicy, is well flavored and sweet.

Taste quality: Very good.

Ripening period: Family 2, September and October.

Poirier Clapp’s favorite

This pear variety of English origin is suitable for spindle cultivation. It exhibits moderate vigor and produces fairly large, smooth-skinned pears with a yellow background, washed red in sunlight.

Its thin, juicy and melting flesh is delicious, even if it is not very aromatic and very grainy towards the center of the fruit.

Taste quality: Good.

Maturity period: Family August 1.

Poirier Countess of Paris

This pear variety with a famous name has good vigor and regular fruit production, in quantity. It can be cultivated in small forms or in free form, in the open air.

It produces large pears with smooth, yellow-green skin, dotted with many rust dots all over the surface and with darker chestnut spots around the stem and base.

The white flesh is thin, sweet, juicy, but slightly aromatic.

Taste quality: Good.

Ripening period: Family 3, From November to January.

Poirier Conference

This classic pear variety produces medium to fairly large pears. Their skin is greenish-yellow, mottled with brown, rather smooth, with large brown spots.

The flesh is pinkish white, thin, juicy and tender, sweet and aromatic.

Taste quality: Very good.

Ripening period: Family 2, October and November

 

Poirier Priest, Belle de Berry

This old variety of pear was born in Indre: it was found in the forest of Viliers-en-Brenne by the village priest in 1760. He then planted it in the presbytery garden. She has many other names: Monsieur le curé, Belle de Berry, bottle, musette, Belle Éloïse, Bon papa, Vicar of Winkfield.

This large and long pear has thick skin, which remains green when ripe, more or less speckled with rust. Very often it has a longitudinal brown line.

Its slightly grainy, semi-crispy flesh is sweet and mildly aromatic. Not a knife pear but rather for cooking (poached, pie, compote, etc.)

Taste quality: Fairly good.

Ripening period: Family 2: Harvest in October but passing through the fruit tree necessary to ripen in December.

Poirier Duchess of Angouleme

This variety is also known as Achladia Pezenas. The tree is quite small, moderately vigorous and therefore suitable for a small fruit garden. It produces large round pears, with thick, yellow skin dotted with red spots.

The pink white flesh, delicate, very juicy, melts in the mouth, sweet and aromatic.

Taste quality: Very good.

Ripening period: Family 2, October and November

Poirier Joan of Arc

This medium-firm pear is characterized by its generous and regular production. It produces large pears, with a yellowish-green skin, slightly pink on exposure to the sun, speckled and marbled with auburn.

Their whitish flesh, so melty, juicy, sweet and aromatic, becomes grainier towards the center of the fruit.

Taste quality: Very good.

Ripening period: Family 3, November and December

Poirier Madame Ballet

This old pear variety produces a large, rather round, smooth-skinned pear, very yellow but mottled with tawny and turning pink in the sunshine.

Its thin, yellowish-white flesh is tender, sweet, juicy and aromatic.

Taste quality: Very good.

Ripening period: Family 3, From December to February.

Poirier Notary Lepin

This winter pear variety also known as Georges Boucher Deanery is moderately vigorous but quite susceptible to scab.

It produces large pears, with yellow skin, covered with red bumps and spots.

The white, thin, crispy and very sweet flesh is juicy.

Taste quality: Good.

Ripening period: Family 3, From February to April.

Pierre Corneille pear, one of the best heirloom pear varieties © Agriscope

Poirier Pierre Corneille

Generally grown in small forms, this pear has fairly good vigor. It produces pears of medium size, with a smooth skin, pale yellow in color but covered over its entire surface with large fawn or brown spots, streaked with copper in the sunshine.

The flesh is fine, very sweet, juicy and well-flavored.

Taste quality: Very good.

Ripening period: Family 2, October and November

Poirier Triumph of Vienna

This medium vigourous pear variety is good for small shapes. Produces large to very large pears, oblong, with yellow skin on a green background, marbled with tawny and pink in the sunshine.

The very thin, melting and very sweet flesh is also pleasantly aromatic and juicy. However, Triomphe de Vienne pears must be eaten quickly after harvest because they do not keep well.

Taste quality: Good.

Ripening period: Family 1, August and September