for pears differ, depending on where they are grown. In most cases,
pears are more or less self-fruitful; however, the home gardener will yield
a better crop with another variety nearby.
Pests and Disease
Fireblight and coddling
moth are the most serious pests, although pear slug can spoil the looks of
the foliage. A regular spray schedule is best. Dormant oil
spray or dormant disease control will help insure a healthy crop by
killing overwintering insect eggs. Further insect control can be
achieved by spraying with Fruit & Vegetable Insect Control or Master Nursery Pest Fighter, or Garden Insect Spray three times
at one week intervals when 80% of the blossoms are dead. Fireblight
can also be treated by spraying with Agristrep-Agrimycin when blossoms begin
to appear and repeating at 5 day intervals until all late blossom is over.
Select fireblight resistant varieties as recommended. A fungicide may
be applied to guard against diseases such as mildew.
You don’t need to thin,
but if a very heavy crop sets, remove damaged or undersized specimens a few
weeks before a harvest. Most fruits are best when picked ripe or
nearly so. Pears are the exception. A tree-ripe pear breaks down
and turns soft and brown at the core. Always harvest pears when they
have reached full size but are still green and very firm. Hold them in
a cool, dark place if you intend to eat them within a few weeks. For
longer storage, refrigerate the harvested fruit, then remove it from cold
storage about a week before you want to use it. Pears ripen faster if
they are held with other pears in a poorly ventilated spot. For faster
ripening, place several in a bag together.
Also known as the
Oriental pear, Chinese pear, salad pear, and apple pear, Asian pears are
delicious and distinctively flavored. In contrast to European or
Hybrid pears, Asian pears remain firm and are especially crisp and juicy
when ripe. Asian pears should be allowed to ripen on the tree.
Ripe fruit can be stored for 10-14 days at room temperature and much longer
under refrigeration. Asian pears are self-fertile, but close presence
of another variety (including European and Hybrid) will greatly increase
Due to the uncertainty of wholesale
grower stock, trucking, and weather, all varieties will not be available at
all times. Although we do have the ability to special order some
stock, we make no guarantee of its arrival and cheerfully encourage
Medium-to-large, thin-skinned yellow fruit. The flesh is very sweet
and tender, fine for eating, but a good canner, too. In cold climates,
it sets poorly without a pollinator. Use any variety but Seckel.
Another French pear with long, narrow, heavily russeted fruit. The
flesh is firm, even crisp, with a heavy perfume that makes some people
consider it among the very finest pears. An excellent choice to be
Chojuro (Asian) Medium, round.
Greenish-brown to russet brown skin. Flesh white, mildly sweet, very
firm texture, crisp, somewhat coarse, good quality, good aroma.
The large, round fruit is green to yellow-green with a tough skin.
This sweet, aromatic, and juicy pear is the finest for eating but is not
recommended for canning. It sets fruit better with a pollinator.
A French pear with large, green fruit with a stocky neck. The flesh is
of a rather mild flavor, not especially juicy, but firm. Use it for
eating or canning.
Medium to large, roundish, yellow with pronounced red blush. Fine
Medium sized, greenish yellow to yellow fruit with thick but tender skin.
Flesh is yellowish, crisp, juicy and sweet. Good dessert pear.
Housi (Asian) Medium to large. Golden russeted skin. Juicy,
sweet, flavorful, fine textured flesh. Crisp and refreshing like an
apple. Good keeper.
Large yellow fruit is often gritty. Excellent for cooking and canning.
Keeps well in storage. High resistance to fireblight.
Juicy, sweet, medium to small bright yellow fruit. Excellent dessert
The flavor is mild and used for canning and eating fresh. This is a
variety resistant to fireblight.
Nijiseiki (Asian) Medium, round. Thin, yellow-green skin. Firm juicy,
cream-white flesh, unusual flavor. Food for fresh eating and canning
This medium to large pear is yellow with a red blush. The flesh is
white, juicy, and pleasantly sweet.
Greenish-yellow skinned. Tender & juicy - good for eating.
Large fruit with a dark red blush that almost completely covers the fruit.
The flesh is white, juicy, and tender. Self-fertile or pollinized by
any variety other than Bartlett.
A small, yellow-brown fruit with the finest aroma and flavor of any garden
pear. Eat it fresh or use the small fruit whole for spiced preserves.
Very fireblight resistant. Sets fruit best with a pollinator.
Use any variety but Bartlett.
Shinseiki (Asian) Medium, round. Yellow, thick, fairly smooth skin.
White, sweet, mild, firm, slightly coarse, crisp, and juicy flesh.
Good quality. Stores extremely well.
Fruit is ready to harvest when it appears crisp and green with a red blush.
Sweet crisp flavor. May be stored for up to 2 months.
Twentieth Century (Asian) Medium, round. thin, yellow-green skin. Firm,
juicy, cream-white flesh, unusual but pleasing flavor. Good for eating
fresh and canning
Ya Li (Asian) Large, bell-shaped fruit. Greenish-yellow skin is
usually russet free. Mild, tender, white flesh. Sweet-tart
flavor. Stores extremely well. Pollinate with Tsu Li.