Details of all 170 pear varieties available at the 2010 Propagation Fair, with explanations about perry, Oregon-originated, red-fleshed, red-skinned, scab-resistant, large-fruited, ancient, and winter dessert and culinary pears. By Nick Routledge. Whereas a wealth of information about growing apples, and apple varieties, is readily available, information about pears can be difficult to come by. Here, then, are some pointers to making sense of the Propagation Fair's overwhelming offering of 170 pear varieties. For a fuller description of the varieties mentioned here, please search on the comprehensive list of European pears available on Saturday, at the foot of this section. For further details, click on the relevant links on the USDA's pear repository website. Most of the varieties we are offering are described in greater detail there. (Thanks to the work of Joseph Postman, curator of the pear collection there, we have more information online about the USDA's pears than any other repository collection in the US.) Otherwise, turn to U.P. Hedrik's The Pears of New York, written in 1921 - the most extensive pear reference text available - and accessible online. Finding information about pears originating since 1921 presents challenges. Studies of modern cultivars can be difficult to find; and information about European cultivars, especially Eastern European varieties, can be almost impossible to unearth. However, where the varieties have been sourced from the USDA pear repository, there exists excellent observational research recorded about the tree and its fruit, even as making contextual sense of the information can involve wrestling with an arcane database. Listed below are summaries of scion available at the Propagation Fair for: 1. Perry pears 2. Oregon-originated pears 3. Red-fleshed pears 4. Red-skinned pears 5. Scab-resistant pears 6. Very large-fruited pears 7. Ancient pears I have also attached a concise description of my own efforts, in recent years, to extend the locally-grown fresh pear season by 5-6 months, with a list of the most promising varieties I am currently working with. (I hope to have my working list of most-promising apple keeping varieties also readied by Saturday.) 1. Perry pears This year we made an especial effort to collect perry pear scion (perry is the pear equivalent of apple cider). This sampling, together, is an extremely rare event. For a fuller description of the varieties available below, see the USDA's pear repository website. For more thorough information relating to these and other varieties of perry pears from the United Kingdom, contact me directly. Barland Barnet Blakeney Red Brandy Hendre Huffcap Normannischen Ciderbirne Romania Perry Schweizer Wasserbirne Taynton Squash Winnals Longdon Yellow Huffcap 2. Pears originating in Oregon. Anjou Dwarf Anjou Russet Bartlett Nye Russet Bosc Golden Russet Cascade Reimer Red Shannon 3. Red-fleshed pears I am aware of only five red-fleshed pears among the 2000 or so varieties in the USDA repository. This year, we were able to collect scion for only two of them. Rotkottig Frau Ostergotland Summer Blood Birne 4. Red-skinned pears Rootstocks that impart high vigor are needed for red pears (and Asian pears) which tend to be low in vigor. At the Fair, choose OHF-97 as pear rootstock for these varieties. Cascade Reimer Red 5. Scab-resistant varieties (including Asian Pears) Pears, especially Asian pears, appear less susceptible to disease locally than apples. Organic growers are especially lucky in the Willamette Valley where fireblight, a common threat to pears grown elsewhere, isn't present - hence the location of the USDA pear repository in Corvallis. Scab appears to present the most common disease threat. Where pears are not intrinsically scab-resistant, I find pears seem better able than most apples to endure scab without the flesh being compromised. Beurre Dilly Bosc - OP-5 Butirra Precoce Morettini Chien Li Gelbmostler Graparon Hosui Japanese Golden Russet Jesinji Vodenac Kikusui Leona Lusciow Nijisseiki Niitaka (=Singo) Normannischen Ciderbirne Olympic Schweizer Wasserbirne Shin Li Takisha Ure Vodenjac Zao Su 6. Very large-fruited pears Atlantic Queen Homony Lange Graticol Pitmaston Duchess Pound Smederevka Shipova Spartlet Turnbull (Turnbull Giant) 7. Ancient varieties (originating before 1600) Barland Belle Angevine Besi de La Motte Beurre Gris Bon Chretien d'Hiver Taynton Squash Tsu Li White Doyenne 8. Early-ripening pears Beurre Dilly Beurre Giffard Dave's Delight Hudar Rotkottig Frau Ostergotland 9. Winter pears Typically, fruit catalogs from the 1800's would emphasize winter as distinct from summer pears - a reflection, perhaps, of the much longer 'window' in which winter pears were traditionally eaten - November through as long as May, perhaps. Pears, generally, are tougher to store and ripen well than apples and, with the advent of commercial 'controlled atmosphere storage' in the past 80-90 years, along with agribiz focus on growing and selling an extremely limited number of commercial pear varieties, the knowhow relating to the proper culture, harvest and storage of winter pears at the homestead/home level has been lost to us. Much of this gnosis was highly regional: at its most evolved level, it takes experience about the performance of varieties locally, to determine, crucially, the optimal time to pick pears so that they are neither picked too early or too late. Harvested too soon, pears will be hard, gritty and without flavor: too late, and they will mealy and rotten at the core. There exists no substantive literature - old or modern - to help us find our way. What's more, modern-day pear-storage experts know little more than the rest of us, as funded research efforts have focused on controlled atmosphere storage for most of the past 90 years. Furthermore, opular commercial varieties, ripened with controlled atmospheres, do not always lend themselves well to home storage - Forelle being a good example of a commercial pear (grown especially for its attractive coloring) that has consistently failed to properly ripen for me. However, we are discovering non-commercial pears which are very forgiving with their harvest times and which ripen up well under extremely basic storage conditions (an outside shelf on my porch). What we do know is that winter pears were traditionally divided into two basic types - culinary pears for cooking or stewing, and dessert pears for fresh eating. Culinary pears appear to be the long-haulers of the pear-world, storing perhaps as late as May-June or longer. Typically with hard, coarse flesh, these pears would be baked for 1-2 hours to make them palatably delicious. We have only the most cursory of information about how this was done. In my conversations with the relatives of original Oregon settler families, it appears that our great-grandparents' homesteading generation had already commonly lost the ability to recognize storage varieties in orchards, never mind know what to do with them. This class of pear offers an absolutely fascinating long-term research project for anyone interested in reclaiming an essential, highly valued feature of traditional diets. We have several mainstay old culinary varieties available at the scion exchange. Belle Angevine Belmont Bellisime D'Hiver Catillac Pound In my own efforts researching winter pears in recent years (yum!) I am finding that some storage pears described in databases as 'culinary' are actually excellent dessert pears wrongly categorized. Certainly, I am finding that whereas the records of others are providing useful pointers, my own experience is revealing a different, highly-promising picture relating to fresh-pear eating throughout the winter. Storing pears through December is not a great challenge - October through December is my prime pear-eating season of the year. The challenge picks up very markedly when we try to carry pears through the New Year into the spring. In forthcoming years, as my experience around pear culture, harvest and storage, improves, I hope to extend my fresh pear availability through late spring. Here is a list of winter dessert pears (available at the scion exchange) that have shown promise for me in my recent storage-research efforts into approximately 100 late season pears. Most, especially those which hold promise for homestead storage into the spring, are not commercially available. I do hope you are tempted to join me in this delicious cultural adventure. Bosc Anjou Beurre Superfin Bon Chretien Bonnamour Doyenne du Comice Count W.A. Moltke Scipiona Beurre Hardy Aniversarea General Le Clerc Emile d'Heyst Lawrence Duchesse Bronzee Madame Andre Leroy Eletta Morettini Louise Bonne d'Avranches Winkleman Dana Hovey Duchesse d'Angeloume Le Lectier Arabitka Dorset Vicar of Winkfield Doyenne d'Hiver (Beurre Easter) Passe Crassane Beurre d'Avril "It would be useless to have examined with so much care the nature of fruit tees, to have given so many instructions for their right culture, if I did not finished by advice which I esteem the principal and most important of all and if I did not conclude with this truth: that one cannot have beautiful trees without loving them. Neither goodness of soil, nor rich manure, nor favorable situations will alone make them thrive, but it is the gardener's affection which animates them and makes them strong and vigorous." - le Sieur Le Gendre, La Maniere de Dultiver Les Arbres Fruitiers (1689) A comprehensive list of the 170 European pears available at the 2010 Propagation Fair in Eugene, OR. Abbe Fetel (Calebasse Abbe Fetel) Developed in: France. Originated in 1866. Fruit very large, very elongated, bright red on the side next the sun; flesh melting, very juicy, sugary. Late. -- Aniversarea Very productive. Resistant to scab. -- Anjou French. The leading late pear in the Pacific Northwest. Fruit medium or larger in size. Skin usually creamy-yellow in color but variable. Flesh fairly fine, buttery, juicy, some grit cells at center. Aromatic, spicy, sweet flavor. Tree vigorous, somewhat temperamental as to production. -- Anjou – Dwarf Developed in: Oregon, United States. Tree at NCGR not particularly dwarfed. -- Anjou Russet 'Anjou - Russet' Russeted Anjou. Developed in Oregon, United States. -- Arabitka Developed in Hungary -- Arganche A small, early ripening pear from Macedonia. Introduced to U.S. from Belgrade, Yugoslavia, in 1960. Fruit: small (about 50 g) like Seckel, skin yellow with red blush and no russet; flesh fine-textured, sweet, juicy, firm; ripe early, about 16 July in western Oregon. Tree: naturally compact due to relatively short internodes, abundant fruiting spurs, consistently productive, resistant to scab. -- Atlantic Queen Developed in France, Imported to the US approx. 30 years ago. Excellent fruit, prolific. -- Aurora Originated in Geneva, N.Y., by New York State Agriculture Experiment Station. Named and Introduced in 1964. Fruit: large, skin bright yellow, slightly russeted, sometimes blushed, very attractive; flesh melting, smooth, juicy, sweet, aromatic, high quality; ripens with or just after Bartlett. -- Barland An early-mid season perry pear with high acids and tannins. Origin: Traditional English cultivar, grown since before 1674. Ripens late September in western Oregon. Barland perry has been reputed since the seventeenth century to have medicinal value in treating kidney disorders. -- Barnet An early-mid season scab-resistant perry pear with low acids and tannins. Origin: Grown south of Gloucester, England in the 1800s; propagated and distributed by Long Ashton Research Station, Bristol, England in the early 1900’s. Ripens late September in western Oregon; easily shaken from tree. -- Bartlett Nye Russet While this variety is known locally as Nye Russet Bartlett, its name has not been officially recorded. Originated as a sport of Bartlett in the S.A. Nye orchard at Talent, Oregon, about 1937. Fruit similar to Bartlett but spicier, and overlaid with a smooth 'cinnamon' russet, very attractive for a russet sort. Among the very best in dessert quality. Ripens 1 week later than Bartlett. -- Belle Angevine English. A very old, enormously large cooking pear - not infrequently three pounds in weight. Sometimes known also as possibly Pound or Uvdales St. Germain. It matures very late. -- Belle Lucrative 19^th century Flemish. Fruits small and unattractive but with delectable flavor and luscious flesh. Trees bear enormously and almost annually and are very vigorous. Traditionally regarded as a standard for autumn bears. One of the very best for the home gardener. -- Belle Poitevien France. Fruit resembles Bartlett in form and size. Skin smooth, golden yellow in color, usually with a red blush on sunny side, attractive. Flesh fairly fine, tender but not melting, moderately juicy. Sweet but rather bitter in taste. Keeps somewhat longer than Bartlett and holds up well in the ripe stage -- Belissime D’Hiver A very old French cultivar first described in 1768. One of the best cullinary pears. Very large fruit need cooking slowly for 1-2 hours after which time they turn pink. Eat November to April. -- Belmont An English kitchen pear, bears abundantly. Flesh coarse, but sweet, and juicy - one of the best stewing or baking pears in use in November and December. -- Besi de la Motte First reported by La Quintinye, creator of the gardens of Louis XIV, about 1685. Medium-sized bright green in color with large russet dots. Flesh fine, buttery, juicy, some grit at the core. Late midseason. The word 'Besi' or 'Bezy' is of Breton origin and signifies a wild pear. -- 'Beurre d'Avril' France. Cultivar originated in 1909) -- Beurre Dilly Developed about 1848 by M.V. Dilly near Tournai, Belgium. Fruit rather large, often nearly as wide as long. Quality very good. Maturity September-October. -- Beurre Giffard Originated at Foussiers, France, 1825. Medium-sized fruit. Rates among the best of the early pears in dessert quality. Fruit holds up well considering it's early August season. -- Beurre Gris A very old French pear. Very highly esteemed, especially in France. For those who are partial to the high vinous flavour - a rich mingling of sweet and acid - it has still, few competitors. Large, juicy pear, variable from season to season. -- Beurre Hardy Originated at Boulogne-sur-mer, France, 1830. Fruit medium or larger in size. Flesh somewhat granular, buttery, juicy. Rich, aromatic flavor. Fruit a little too soft to withstand commercial handling. Midseason. Tree vigorous and productive. -- Beurre Slucka 'Beurre Slucka is this Slutsk Minsk?' -- Beurre Superfin Originated at Angers, France, from unguarded seed sown in 1837. Added to A.P.S. catalog list in 1858. Fruit medium to large in size, Flesh very fine extremely juicy, quite free of grit, melting. Sweet with acidulous or vinous spicy flavor rates among the best in dessert quality. Probably too soft in texture to withstand commercial handling. Midseason. Can be brought to ripeness in about 30 days -- Blakeney Red A mid season perry pear with moderate acids and tannins. Traditional English cultivar. During the 19th century this was considered a dual-purpose pear, used for both eating and for perry. Ripens late September in western Oregon. Tree is a heavy and reliable cropper; slow to come into bearing. -- Bon Chretien (Winter). Good Christian of Winter. Large pear. Flesh is fine and tender, though breaking, very juicy, mild and sugary, ripens in January and lasts till Spring. -- Bosc – OP5 French, rates among the best in dessert quality when properly grown. Tree vigorous, upright, spreading, productive, difficult to shape during formative years but well shaped and stately in maturity. Regular bearer. Bears singly, and not in clusters, looking as if thinned on the tree, therefore always of fine size. Ripens gradually, from the last of September to the last of October. -- Golden Russet Bosc A russeted sport of Bosc discovered in Hood River, Oregon, by orchardist Sumio Fukui in 1940. Skin uniformly orange russeted; otherwise identical to ordinary Beurre Bosc in fruit quality, tree habit, phenology. -- Brandy A mid season perry pear with medium acids and low tannins. Origin: Traditional English cultivar from West Gloucestershire popular during the 1800s. Ripens early September in western Oregon. Heavy producer but tends toward biennial bearing -- Burford, VA, US The most significant use of the Burford pear is fresh canned, the color remains white. -- Butirra Precoce Morettini An early season, high-quality dessert variety developed in Florence, Italy, by A. Morettini. Introduced in 1956. Ripens 20 days before Bartlett; storage 1 to 2 months. Tree: vigorous; productive. -- Butt Traditional English cultivar. A late season perry pear. Ripens early October in western Oregon; excellent keeping quality prior to milling. Tree: heavy producer but tends toward biennial bearing. Remarkable for the length of time the fruit will lie on the ground without rotting. There is common saying associated with this cultivar: 'Gather your Butts one year, mill them the next and drink the year after' -- Cascade Originated at Medford, Oregon, by F.C. Reimer, Southern Oregon Experiment Station. Max Red Bartlett x Comice. 1988. Large fruit with dark red blush covering 60 to 90% of surface on yellow ground; flesh white, smooth texture similar to Bartlett, few grit cells; excellent dessert quality. Matures late in Bartlett season. Mature trees crop regularly. -- Catillac This old French baking pear found near Cadillac in the Gironde. Bonnefond in 1665. Very large fruit. Flesh hard, rough; one of the best of stewing pears, cooking a deep red; Nov. to Mar. -- Clapp Favorite Raised by Thaddeus Clapp of Dorchester, Massachusetts, date uncertain, prior to1860. Rates among the best of the early pears in dessert quality. A little too soft in texture to withstand commercial heandling. Traditionally, the standard late summer pear to precede Bartlett, which it much resembles in size, shape, color and flavor. The season is usually a week to ten days before that of Bartlett. Fruit should be picked at least ten days before they would ripen on the tree. Can handle the heaviest clay soils. Fruit ripe in late August and early September. -- Colette Originated in Freeport, Illinois, by Marie E. Dreyer. Introduced in 1953. Resembles Bartlett; flavor fine; matures over a long period of time; suitable for canning. -- Conference A standard for midseason dessert pears in western Europe. Originated at Sawbridgeworth, England. Exhibited at the National British Pear Conference in 1885, for which it was later named. Fruit: medium to large size; flesh, tender, melting, very juicy, sweet. Season: October and November; good storage life. Cropping early, regular, heavy. -- 'Count A.W. Moltke' Developed in: Denmark -- Dana Hovey Developed in Roxbury. Delicious little dessert pear. Introduced about 1854. Fruit resembles that of Seckel in size and form. Much like Seckel in flavor, equal to Seckel in dessert quality. Keeps longer than Seckel in storage and holds up well after ripening. Less susceptible to core breakdown than Seckel. Tree large, vigorous. Fruits come into season mid-November and keep from six weeks to two months. Quality of the best. -- Daves's Delight An early season, attractive, very high quality pear, which stores well for its season and is relatively free of core breakdown. Originated at Kentville, Nova Scotia in 1986. Flavor aromatic, equal to or better than Bartlett. Early maturing; holds well on or off tree with good resistance to core breakdown. -- Devoe Originated in Marlboro, New York, by Charles A. Greiner. Introduced in 1947. Red-tinged fruit: shape similar to Bosc; coloring similar to Clapp Favorite. Medium size. Flesh soft, fine, buttery, tender, melting. -- Directeur Hardy Introduced by M. Baltet of Troyes, France, about 1894. Flesh moderately fine. buttery and juicy but firmer in texture than Beurre Hardy. Midseason. Tree of medium vigor, productive, true dwarf on quince. -- Docteur Desportes France. Fruit medium or larger in size. Flesh, fairly fine, buttery but not melting, juicy, comparitively free of grit. Similar and equal to Bosc in flavor characteristics. Keeps longer than Bosc in cold storage and has long shelf life. Tree vigorous, spreading, productive. Semi-dwarf on quince. -- Dorset Raised from a seed planted by Lemuel Clapp of Dorchester, Massachusetts. Introduced1895. Fruit medium or larger in size. Late keeper, slow in ripening with long shelf life. -- 'Doyenne d'Hiver' (Easter Beurre) Extremely popular European winter pear. Fruit in season late December to February; 3 in. long, 2' in. Developed in: Belgium prior to 1823. Brought to US circa 1837. Skin thick, tough. Flesh tender and melting, juicy, buttery, sweet, with a rich, pleasant flavor, very aromatic; quality very good. Hold excellent promise for PNW. -- Doyenne du Comice. (Comice - marketed by Harry and David in southern Oregon under the trademark name 'Royal Riviera'.) Temperamental variety, vigorous, but slow coming into bearing. Flesh very fine, melting, extremely juicy, quite free of grit. Sweet, rich, aromatic, vinous flavor. Regarded by many as the standard of dessert quality smong pears. Midseason. -- Duchesse Bronzee French, introduced in 1873. Appears to be a sport of Duchesse d' Angouleme, but fruit is russeted and often displays a red blush. Superior to Duchesse d'Angouleme in dessert quality but appears to be somewhat smaller in size. Tree vigorous, productive, true dwarf on quince. -- Duchesse d’Angouleme French introduced about 1808 at Angers, France. First fruited in America in 1830. Flesh becoming buttery at maturity but not melting, somewhat granular, moderately juicy. Early midseason. Tree vigorous, stately, productive, hardy, and healthy. One of the best in the pear kingdom. -- Earlibrite A medium size, attractive, good quality very early ripening pear from Nova Scotia, Canada. A cross of Clapp Favourite x Russet Bartlett made by L.E. Aalders in 1954, released in 1975. Very early ripening with outstanding appearance, size and quality for its season. Stores and ripens well for its season without excessive core breakdown. -- El Dorado Originated in Placerville, El Dorado County, California, by Robert Patterson. Introduced in 1945; discovered in 1931; Fruit: large, sometimes larger than Bartlett; skin very smooth, greenish-yellow, not changing to yellow as does Bartlett upon ripening; ripens late, beginning about the third week in September; keeps well in cold storage until May and June; home cans very well; considered as a possible replacement for Anjou. -- 'Eletta Morettini' Developed in: Italy. Cultivar introduced in 1963) -- Emile d’Heyst Belgian. First fruited in 1847. Reliable cropping even after spring frosts. Ripens Oct.-Nov., fruit medium, oval, light yellow with patches of russet, very tender and sweet. -- Eureka Introduced Illinois, circa 1910. Said to be a cross of Seckel and Kieffer. Fruit medium or smaller in size and resembles Seckel in form. Flesh fairly firm, juicy, some grit at the center. Flavor of Seckel, more solid, longer keeper. -- Ewart Introduced by Mortimer Ewart of East Akron, Ohio in 1928. Fruit medium or larger in size. Flesh fairly fine, buttery, juicy, quite free of grit. Much like Bartlett in dessert quality. About one month later than Bartlett. Tree of medium vigor, willowy in habit, fairly productive. -- Flemish Beauty Known by no less than 60 names. Belgian. Introduced to the U.S. about 1830. Fruit attractive, somewhat granular, juicy. Aromatic with a trace of muskiness, fairly sweet. Good in dessert quality. A little later -- Florida. Developed in: Florida, United States -- Fondante de Moulins Propagated in France since 1863. Resembles Buerre d'Anjou in form and appearance but it is a little smaller in size. Flesh white, fine, free of grit, melting, extremely juicy. Very sweet. Of outstanding dessert quality but may be a little too soft in texture to withstand commercial handling. Midseason. Tree fairly vigorous, annual bearer, good foliage. True-dwarf on quince -- Forelle Perhaps originating in Saxony early in the eighteenth century. From Germany it was taken to Flanders and from there to England. Arriving in the US in 1823. Now a major commercial pear but in NR’s experience in the 2000’s, poorly suited to ripening under home conditions. -- Gelbmostler Old type known since the 18^th century. A perry pear that is common in Austria and northern Switzerland. The fruit is medium to large, globular; greenish-yellow changing to light yellow, often slightly blushed, speckled with russet dots. Its flesh is yellowish-white, coarse-grained, juicy, astringent, and over-ripens quickly. -- General Le Clerc Origin near Paris, France, in 1950. Quality outstanding; ripens a few days before Doyenne du Comice; recommended for fresh market. Tree: vigorous; very productive; tolerant to scab, drought and high temperatures; quince rootstocks. -- Gin A late season scab-resistant perry pear with moderate acids and tannins. Traditional English cultivar. Ripens mid October in western Oregon; excellent keeping quality prior to milling. Good production but tends toward biennial bearing. Higher concentration of citric acid than other perry pears. -- Gorham High-quality, large, very productive dessert pear. Originated in Geneva, N.Y., introduced in 1923. Fruit: quality excellent; ripens 10 days later than Bartlett, which it resembles; keeps 6 to 8 weeks longer than Bartlett in cold storage. Tree: upright, dense; vigorous and productive. -- Graparon Developed in: Sweden -- Green Jade An early, large green/russet pear developed at Purdue in 1975. Fruit can be eaten crisp when flesh is firm, or when ripened when flesh is soft and buttery when ripened. Very short storage life. -- Harrow Delight Originated at Research Station., Harrow, Ontario, Canada by H.A. Quamme, Agr. Canada. Introduced in 1982. Flesh quality high, juicy, grit equal to that of Bartlett, flavor as good as that of Bartlett but distinctly different. Ripens 2 weeks before Bartlett. -- Harvest Queen Introduced for early fresh-market and home garden use. Originated at Research Station, Harrow. Ontario, Canada. Introduced in 1982. Flesh quality high, equal to that of Bartlett but less gritty, flavor almost identical. Ripens 1 week before Bartlett. -- Hendre Huffcap A mid season perry pear with medium acids and low tannins. Traditional old English cultivar, related to, but distinct from the Yellow Huffcap. The name ‘Huffcap’ may have come from a potent ale that could ''lift one’s cap'', or possibly from an alternate spelling ‘Huffcup’ referring to “lifting your cup” when making a toast. Ripens late September to early October in western Oregon; easily shaken from tree. -- Homony Developed in: Spain -- Honeysweet A high quality pear with medium size fruit from Indiana, released in 1977. Fruit ripens to golden russet; flesh smooth, buttery, no detectable grit; flavor rich, sweet, resembles Seckel; cultivar sets without pollination, but fruit size is reduced; pollen is fertile. -- Hudar Introduced by St. Lawrence Nurseries, Potsdam, New York. Fruit yellow with sweet, juicy flesh, about the size of Bartlett. Early and productive, Good for fresh eating, canning. Ripe late July to early August. -- Jesinji Vodenac Developed in former Serbia and Montenegro -- Johantorp Developed in: Sweden -- Jubilee Donated from: Saskatchewan, Canad. -- Jules d’Airolles Probably French, circa 1836. A highly coloured good quality pear which crops reliably. Fruit medium to large, flesh yellowish juicy, sweet delicious and aromatic, slightly astringent. -- Kalle Perhaps also known as Red Clapp's Pear - Pyrus communis 'Kalle'. Red Clapp's Pear is a highly colored strain of the regular Clapp's Favorite pear. It ripens in mid-summer and is a juicy, sweet fruit with all the good and bad qualities of its parent. -- Lajre Developed in: Sweden -- Lange Graticol Developed in: Netherlands -- Latvian Developed in: Maryland, United States -- Lawrence Introduced in New York, 1843. Very attractive yellow pear. Fruit medium or smaller in size. Flesh white, medium fine, juicy, tender but not melting, considerable grit at the core. An excellent early winter pear with the excellent character of keeping well under ordinary care for a full month or longer. Flesh is juicy, rich, sugary, perfumed. -- Le Lectier A late winter pear coming into season December and January. Grows est on warm, rich soils. -- Leona Originated in Converse, Louisiana about 1930. Legend has it that this was an unclaimed, mail order tree planted by a postal worker and named for his wife. Widely propagated in Louisiana and Texas. Sweet, high quality, dessert pear. -- Leopardo Morettini Developed in: Italy: released in 1967 -- Lida Donated from the Russian Federation Lida is a Russian women’s name -- Louis Pasteur Skin somewhat gritty, fairly tough, greenish yellow in color, overlaid with unattractive russet. Flesh white, fine, melting, very juicy, slight grit at the center. Very sweet, rich, vinous flavor, rates among the best dessert quality. Midseason. Good semi-dwarf on quince. -- Louise Bonne d'Avranches Developed in France, originated ca 1780) -- Luscious Originated in Brookings, South Dakota. Introduced in 1973. Medium-sized fruit; flesh light yellow, firm, fine texture, melting, very juicy, flavor similar to Bartlett, quality goodnd Olmo Register of Fruit and Nut Varieties -- Madame Andre Leroy France, and first fruited in 1862. Usually unattractive fruit. Flesh white, fairly fine, buttery, moderately juicy. Fairly sweet but lacking in desirable flavor chacteristics. Tree vigorous, productive. -- Magness Originated in Beltsville, Maryland, by USDA. Released in 1968.Flesh soft, very juicy, almost free of grit cells, flavor sweet, highly perfumed, aromatic. -- Maxine Found as a seedling in Preble County, Ohio about 1900. Fruit medium to large in size. Skin lemon-yellow in color, smooth and blemish free, very attractive. Flesh white, fairly fine, quite free of grit, buttery, juicy. Holds up well after ripening. A little later than Bartlett in season. -- Starking Delicious (Maxine) Introduced in 1953 by Stark Brothers Nurseries & Orchards Co., Louisiana, Missouri. Fruit: large; appearance attractive; flesh firm, white, sweet, juicy, quality excellent. Apparently identical to Maxine. -- Mednik Developed in Serbia Leaves dark green. Fruit pyriform of 'Bartlett' size, known as honey pear. Very resistant to diseases and insects. -- Merricourt Originated in Clarksville, Tennessee. Introduced in 1966. Medium size fruit, green to greenish yellow skin blushed with dark red. the flesh is reported to be creamy white, buttery, with an excellent sweet, subacid, sprightly flavor. -- Moonglow Originated in Beltsville, Maryland, by USDA. Introduced in 1960. Fruit: large; attractive; flesh rather soft, moderately juicy, nearly free of grit cells, flavor mild, subacid, rated good; for processing as well as being of good quality for fresh use. -- Normanisschen Ciderbirne Traditionally grown in Normandy, France – where it originated -and in upper Austria. Excellent for making perry and for distillation. -- Nouveau Poiteau Belgian. Reliable and heavy cropping. Fruit medium. Flesh white, sweet, juicy, melting; ripe late. -- Olympic Donated from California, United States -- Onward English, introduced in 1967. Fruit medium,. Flesh creamy white, melting, very fine, juicy, sweet rich flavor with balancing acidity. Excellent Quality! -- Orient Introduced in 1945 through the Tennessee Agriculture Experiment Station. Produces annual medium-sized crops; mostly of interest in Tennessee and southward. -- Packham Late Developed in: New South Wales, Australia -- Packham’s Triumph Originating in New South Wales about 1897. First commercial planting in Oregon in 1950. Flesh white, fine, melting, very juicy, quite free of grit. Sweet, vinous flavor, rates among the best in dessert quality. Season late, keeps as long as Beurre d'Anjou in cold storage. Holds up well after ripening. Tree moderately vigorous, productive. -- Passans du Portugal (Summer Portugal) A delicate and pleasant pear, which comes early into bearing, and produces very large crops. Flesh white, juicy, breaking, of very delicate; agreeable flavour. -- Passe Crassane Tough skin. Rates high in dessert quality when properly grown and handled. Pick at the end of the growing season. Late keeper, slow to ripen, unusually long shelf life. Said to be the most popular late pear in France. Tree vigorous and productive. -- Patten Originated in Charles City, Iowa. Introduced in 1922. Excellent quality for dessert; fair as a canned product. -- Petersbirne Developed in: Germany. Cultivar originated ca 1799. -- Pitmaston Duchess Fruit medium to large. Skin very attractive. Flesh white, fairly fine, buttery, moderately juicy. Rather sweet, acidulous flavor which varies from season to season. Ripens a little later than Bartlett. Likes warm seasons. Bears annually. -- Pontotoc Originated in Pontotoc, Miss. Introduced in 1926. Fruit: size medium, round; flesh tender, fair for canning. -- Porporata Developed in: Italy. Cultivar iintroduced in 1956. -- Pound This is a very old pear of uncertain origin, possibly dating back to Pliny, who wrote about eighty years after the beginning of the Christian era. Very large pears, which may weigh two to three pounds. The pears are coarse in form, texture and flavor. Only valued for cooking – they become red like a quince when cooked, for which purpose only, it is preserved through the winter. Tree bears heavily. -- President Heron Introduced in 1894 in Rouen, France. -- Princess Developed. 1875. England. An attractive pear, very similar to Louise Bonne of Jersey, but much larger and of poorer quality. -- Reimer Red Originated in Medford, Oregon, in 1961. Fruit: large; skin yellow ground color, overspread with red; flesh white, fine-grained; resembles Max-Red Bartlett ripening about 3 weeks later. -- Rescue An attractive, early ripening, large-fruited pear suitable for canning and fresh use. Originated near Vancouver, B.C., Fruit: large to very large. Flesh similar to Clapp Favorite. Ripens 6 days before Bartlett. Annual bearer. -- Romania Perry Pear Developed in: Romania -- Rotkottig Frau Ostergotland Developed in: Sweden. Early red-fleshed pear. -- Rousselet of Stuttgart x Dr. Jules Guyot II Developed in: Russian Federation -- Sauvignac Originated near Quebec City, Canada, in a very cold area. Fruit very sweet, juicy with few grit cells. Tree very hardy, almost to -50 F. -- Schweizer Wasserbirne Flesh white, not juicy, potato-like in texture. Undergoes practically no softening during ripening. Disagreeable flavor. Of no consequence as a fruit. -- Scipiona Developed in: England, United Kingdom. Cultivar originated prior to 1700. -- Seckel The original tree of Seckel was found in the outskirts of Philadelphia, Pennsylvannia, approximately 1760. At a later date, the property on which the tree stood was acquired by a Mr. Seckel, who named and introduced the pear prior to 1817. Fruit very small in size unless heavily thinned and properly grown. Unattractive fruit, rates among the best in dessert quality. Ripens September. Susceptible to core breakdown if held on the tree too long and does not ripen properly if harvested prematurely. Does not respond well to cold storage. Tree moderately vigorous, sturdy, strong, very productive. -- Shannon Grown for many years by Jake Tann, a farmer in the Albany/Tangent area of Linn County, Oregon who sold this highly popular fruit at several local farmer markets. The 'Shannon' pear is late ripening, with a velvet smooth texture. Perhaps 'Shannon' is a synonym for 'Grand Champion' originating in Hood River, Oregon. -- Sheldon Developed in New York and introduced ca 1856. Flesh white, slightly granular, buttery or melting, very juicy. Sweet, aromatic, vinous flavor, rates among the best in dessert quality. Midseason. -- Shipova Developed in: Former Serbia and Montenegro Small fruit, applelike leaves. -- Smederevka Developed in: Former Serbia and Montenegro. Leaves very green. Fruit size like Clapp, ripens in September. -- Spalding Originated in Spalding County, California. Introduced in 1982. Probably Pineapple x unknown. Selected in 1957. Fruit resembles that of Magness. -- Spartlett Originated in Farmington, Michigan. Introduced in 1964. Quality rated closely to Bartlett but slightly coarser; ripens mid-September, 12 days after Bartlett. -- Stark Jumbo Originated in Ukiah, California. Flesh juicy, melting, sweet; recommended for dessert or canning. -- Starking Delicious Large, smooth, sweet, juicy fruit. Annual bearer. -- Success de la Meilleraye Flesh coarse, tough, not very juicy. Fairly sweet but lacks desirable flavor and texture characteristics. Very late in season. Tree fair in vigor, reasonably productive, true dwarf on quince. -- Sucree Rosee Developed in: France -- Summer Blood Birne Developed in: Germany -- Swiss Bergamotte Old striped pear variety, developed in Switzerland. -- Takisha Developed in: Serbia. Fruit round, yellow, used for dried fruit -- Taynton Squash An early season perry pear with medium acids and tannins. Highly-regarded and grown in England since before 1700. The cultivar name is presumably derived from Taynton, its parish of origin. Ripens mid September in western Oregon; does not store well. -- Theilersbirne Developed in: Switzerland. Cultivar originated in 1848) -- Thorn An early-mid season perry pear with medium acids and low tannins. A very old English cultivar grown since the 1600s. Ripens early September in western Oregon. Popular on account of its compact habit and heavy cropping. The resulting perry, which is medium acid, low-tannin, can be of very good quality. -- Tongre Belgian. Fruit medium, attractive, nearly covered by golden russet, with red blush. Tree not vigorous. -- Turnbull Giant. The pear tree, a chance seedling of unknown parentage, was discovered in a cultivated area at a farm orchard in the county of Creek, Okla. , primarily distinguished by bearing extremely large fruit over two pounds in normal years and having a distinctive taste. -- Ubileen Gift A large-fruited, early ripening pear from Bulgaria. Released in 1984. Fruit: large to very large, ripening in late July; skin yellow with red blush; flesh yellow, fine-textured, buttery, sweet, juicy, subacid, and aromatic. Similar to Butirra Precoce Morettini in appearance and ripening season. -- Ure Developed in: Canada -- Vicar of Winkfield Found as a seedling in France in 1760. The variety was introduced into America during the early part of the nineteenth century. Fruit large in size, oblong-pyriform in shape. Skin fairly thick, somewhat tough. Rates low as a dessert pear but is quite satisfactory for culinary uses. Late Keeper. Tree vigorous. In the blight-free Willamette Valley of Oregon, old trees of this variety have attained heights of 80 feet or more. -- Vodenjaca Collected in: Former Serbia and Montenegro -- Waterville. Originated in Waterville, Vermont. Fruit large with coarse, sweet flesh, ripens in September, keeps well. -- White Doyenne Origin of this ancient variety is uncertain. Agostino Gallo mentioned it as early as 1559. Although questioned by more recent authorities, the German author, Henri Munger, was of the opinion that White Doyenne was the variety referred to by Pliny as Sementinum. The variety is said to have been brought to America by the early French Huguenots. Flesh somewhat granular, somewhat buttery at maturity, moderately juicy. Sweet, aromatic flavor but lacks somewhat in dessert quality. Midseason. White Doyenne is a cosmopolitan variety, appearing to thrive under a wide range of conditions. Lack of top dessert quality, however, had prevented it from becoming a leading commercial sort. -- White Star Listed in the Spring Hill Nursery catalog in 1921. Fruit small to medium in size, resembles Flemish Beauty in form and coloration. Flesh hard or breaking, lacking in juiciness. Mild flavor but mediocre in dessert quality. Fruit ripens very slowly and holds up well. -- Winkleman Developed in: United States -- Winnal’s Longdon A mid season scab-resistant perry pear with high acids and low tannins. Very productive but tends toward biennial bearing; slow to come into bearing; one of the few English perry pears compatible with quince rootstock. -- Winter Nelis Early 19^th Century Belgian origin. Brought to the Unites States from England in 1823. Not attractive. Small. Flesh fairly fine except for grit at the center, buttery, moderately juicy. Spicy, rich flavor, rates very high in dessert quality. Late keeper. -- Worden Seckel Introduced in NY about 1890. Fruit small to medium in size but definitely larger than that of Seckel. Very sweet, somewhat insipid in flavor, often astringent. Decidedly inferior to Seckel in dessert quality. A little later than Seckel in season. -- Yellow Huffcap A mid season perry pear with high acids and low tannins. Origin: Traditional old English cultivar. The ‘Huffcaps’ are a related group of cultivars with a distinct elliptical shape, protruding calyx end, and capacity for producing a strong perry. The Yellow Huffcap may be the original Huffcap pear from which the others were derived. Ripens mid September in western Oregon; must be shaken before ripe to prevent rotting on the tree. -- Zelinka Serbian origin. Very productive. Ripens late August.
	Last updated: March 10, 2010