European Pears
European Pears Pyrus communis
Native to temperate Europe and Asia, pears can grow up to 100' tall in the wild. Many pear varieties are hardy in New England but tend to take longer to come into bearing than apples and might not bear every year. Farther south, pears tend to bear annually. Pick fruit when green and ripen it on the shelf. Or, for optimal eating, try this method, from Ed Fackler of Rocky Mountain Orchard: “…when fruits exhibit slight color changes, begin to test pressure (using your thumb) near the stem. When there is a slight ‘give,’ pick all the fruit, store at or near 35° for 7 or more days. Then remove them as needed, allow them to sit at room temps for 2–4 days which allows them to ripen to peak flavor.” Pears are on OHxF97 and will reach 25' or taller at maturity. (2½–6' trees)
Perry Pears Perry is fermented pear juice—the pear equivalent of hard cider. While you can ferment any pear juice, the best perry is made from small dry astringent varieties selected over the centuries just for that purpose. Most of these perry pears are not suitable for fresh eating or cooking. These trees are a good investment—they should live to be about 300 years old.
Growing European Pears
- Soil: Prefers well-drained fertile soil.
- Sun: Full.
- Pollination: We recommend planting a second variety for pollination, though some pears may be self-pollinating. Bloom times are similar for all varieties we offer.
- Planting and Pruning: See our planning and planting and pests and diseases pages for more information about soil prep, planting, pruning, and pest control.
- Spacing: 15–20' apart.