Best European Pear Types
This cultivar of the Pyrus communis species, also known as Rocha, hails from the Portuguese municipalities of Leiria, Santarém, and Lisbon. According to legend, the Pera Rocha was discovered by farmer Pedro Antonio Rocha in the town of Obidos north of Lisbon.
Rocha found a pear tree that bore exceptional fruit and shared grafts of the tree with his neighbours and friends, resulting in the rapid spread of the varietal throughout the region. The pears are harvested from August through late September, and the fruit are picked both by hand and mechanically.
D'Anjou is a pear variety that originated in Belgium or France in the mid-19th century. The pears are medium to large in size with an egg-shaped appearance. The skin ranges from yellow to light or bright green. The flesh is aromatic and tender in texture, while the flavor is sweet and juicy.
Anjou is an all-purpose pear and it's eaten fresh, poached, baked, roasted, or grilled. The flesh is dense and suitable for higher temperatures.
Williams is a type of pear that's native to Europe and it was discovered in Aldermaston, England, in 1765 by a schoolmaster named Mr. Stair, but a nurseryman named Williams acquired the variety later and introduced it to the rest of the country, hence the name.
In the United States, the same pear is known as the Bartlett. The pears are medium to large and they have thin skin that transforms from green to golden yellow as it ripens. The flesh is fine-grained, smooth, and juicy in texture, while the flavor is aromatic, tart, buttery, and sweet when fully ripe.
For centuries, the Hirschbirne dominated the lush, green landscapes of the Austrian Pöllauer valley, where it fully adapted to local climate conditions. Today, Pöllauer Hirschbirne represents the staple of pear cultivation and stands as a symbol of both traditional orcharding and innovative industrial development.
However, the cultivation of Pöllauer Hirschbirne requires great patience, since it takes about ten years for the first yield. Whether enjoyed fresh or as Kletze (dried pears), fermented into wine or distilled into brandy, pressed into juice or boiled down to jam - the sugary and aromatic Hirsch pear is a true original, distinguished by a unique flavor.
Peras de Rincón de Soto are pears of the Blanquilla and Conference varieties, grown in the Ebro valley. These pears are larger, longer, sweeter, firmer and with a greener skin than those cultivated in the other areas.
They are carefully hand-picked, leaving the stems on, after which they are processed and packaged no longer than 6 hours after harvesting. Peras de Rincón de Soto are extremely sweet with no tartness, very crispy and succulent with light fruity and floral aromas.
Belle Angevine is a unique pear variety originating from the 17th century. The pears are very large and heavy, which is why they often drop from trees before picking. They have a green skin which becomes yellow, and then red–meaning they are ready to be picked.
Belle Angevine is usually cooked and used in the preparation of various desserts.
Grown in the provinces of Reggio Emilia, Ferrara, Modena, Ravenna and Bologna, Pera dell’Emilia Romagna refers to fresh pears of the following varieties: Abate Fetel, Conference, Decana del Comizio, Kaiser, Max Red Bartlett, Cascade, Passa Crassana and William.
The excellent quality of these pears is directly influenced by the pedoclimatic conditions of the designated cultivation area and the producers' expertise. Depending on the variety, the harvesting of Emilia-Romagna pears generally begins in mid-August and lasts until the end of September.
Beurré Bosc is a pear variety originating from Apremont and dating back to the early 1800s. The pear is easily recognized by its long, tapered neck and lengthy stalk. The white flesh is crisp and aromatic, while the flavors are sweet and spicy.
Beurré Bosc holds its shape well when it's baked or poached due to its firm flesh. The season of these pears starts in autumn and goes through spring. Interestingly, due to its shape and warm color, Beurré Bosc is often used in paintings, photography, and drawings.
Apples and pears from the Savoie region in France are unique in shape and taste because of the specific type of soil they grow on, the altitude gives them firm flesh, and the variations in climate in the region affect their ripening and prolong their shelf life.
The fruit has been awarded a status of superior organoleptic characteristics, measured by Thiault index, and it was the first French fruit to gain a protected PGI status in 1996. There are 22 varieties of Savoie apples and pears, 16 of which are apples and 6 are pears.
Doyenné du Comice is a pear variety originating from Angers in France, where it was first grown in the 1840s. The pear is plump and stubby with some russeting on the skin. The flesh is creamy-pink, juicy, and melting, while the flavor is slightly spicy.
It's also considered to be the best-flavored dessert pear and it's often served fresh as a dessert on its own. The skin is delicate and bruises easily, which is the reason why these pears are handled in a special way and not mechanically packaged.
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