Our Pears
Pear: Abate Fetel
Appearance: An elegant pear with elongated neck. The ripe pear is yellow-green in colour, with slight pink blushing and noticeable russeting, giving a freckled appearance.
Taste and texture: The creamy-white flesh remains semi-crisp when ripe and has a velvety, buttery texture. A sweet, aromatic pear with rich honey flavour.
Harvested: Late January.
Abate Fetel
March – May
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Pear: Bon Cretien
The most commonly grown pear variety in most countries outside Asia.
Appearance: A medium to large pear with irregular shape. The solid, rounded bottom tapers to a small, rounded neck. The skin changes from green to pale yellow when ripe, and is covered with patches of russeting, noticeable lenticels, and small, smooth bumps.
Taste and texture: This sweet, aromatic pear has white to ivory coloured flesh with a juicy and creamy, fine-grained texture. A delicious eating pear. Also suitable for baking, drying and preserving.
Harvested: January to February.
Bon Cretien
January –February
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Pear: Bon Rouge / Red Williams
Appearance: Similar to the traditional Williams pear, but ripening to a red colour. A medium to large pear with irregular shape. The solid, rounded bottom tapers to a small, rounded neck. The skin changes from green to a red blush over a yellow base colour when ripe.
Taste and texture: This sweet, aromatic pear has white to ivory coloured flesh with a juicy and creamy, fine-grained texture. A delicious eating pear. Also suitable for baking, drying and preserving.
Harvested: February.
Bon Rouge / Red Williams
February
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Pear: Forelle
Appearance: A small, symmetrical, bell-shaped pear; 5cm to 7cm in length. This pear has a smooth, thin skin, which changes from green to yellow when ripe. It is covered with a red blush and crimson lenticels, and has a waxy sheen.
Taste and texture: This crisp, sweet pear has dense, slightly coarse, creamy-white flesh. A delicious eating pear, with a hint of cinnamon flavour. Suitable for baking.
Harvested: March to May.
Forelle
March – May
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Pear: Rosemarie
Appearance: A handsome, slightly stocky pear with smooth skin. The ripe pear shows an orange-red to pink blush on a yellow base colour.
Taste and texture: A sweet, juicy pear with pale, smooth flesh. Delicious to eat. Suitable for baking.
Harvested: Late December to February.
Rosemarie
January – February
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Pear: Packham's Triumph
Appearance: A large pear with irregular shape. The ripe pear remains green-yellow in colour when ripe.
Taste and texture: A deliciously sweet pear with creamy white, finely textured flesh. One of the most popular pears for eating. Suitable for salads and for baking.
Harvested: Late January to late July.
Packham’s Triumph
February – October
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Pear: Sempre
Appearance: A slightly stubby pear with light green skin.
Taste and texture: Sempre is a sweet, juicy pear with pale, smooth flesh. Delicious to eat. Suitable for baking.
Harvested: Early January to mid February.
Sempre
January – February
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Pear: Vermont Beauty
Appearance: A green, bell-shaped pear, recognisable by pink-red dots on the skin.
Taste and texture: This refreshing and sweet pear can be eaten when still crisp or left to ripen. The texture is crisp and slightly coarse before ripening to a fine, soft texture. A delicious eating pear. Suitable for baking.
Harvested: March to May.
Vermont Beauty
March – May
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