Top 19 European Pears

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. Rocha do Oeste pears have an elongated oval shape, a light yellow color, and occasional pink spots. The flesh is white, sweet, soft, and slightly grainy, and the fruit is exceptionally juicy and fragrant. It is a great variety for producing fruit juices, jams, and desserts, such as Pera Rocha cozida em bom vinho – pears boiled in red wine topped with sugar and cinnamon.Expand

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. Expand

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. These pears are often used in baking, grilling, canning, and boiling, and they're suitable for raw and cooked applications such as savory dishes, desserts, and cocktails. Williams pears can be used to make spirits and they pair well with gorgonzola, garlic, onions, apples, honey, walnuts, and tomatoes.Expand

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.Expand

Passe Crassane is a French pear variety originating from Rouen. The pear is medium to large in size and has russeted, greenish-yellow skin. The skin is thin and smooth, and the flesh is slightly coarse and grainy, yet soft and juicy. The flavors are aromatic, fruity, and sweet-tart with floral notes. Passe Crassane is available from late winter through spring. The pears are often used in baking, poaching, and roasting. When raw, it can be sliced and enjoyed as a snack or used in salads and cheeseboards. It pairs well with ginger, hazelnuts, lemon, almonds, garlic, smoked fish, chocolate, and onions. Expand

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.Expand

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.Expand

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. Since all of the varieties are particularly juicy and sweet, Emilia-Romagna pears can be used in numerous sweet and savory dishes. For an interesting combination of flavors, they can be enjoyed in a risotto with Pecorino cheese and paired with a glass of white wine.Expand

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.Expand

Pera de Jumilla are the pears grown, harvested and packaged in the municipality of Jumilla in the province of Murcia. These pears are yellow-green with red spots on the side that has been exposed to the sun. The flesh is white in color, very juicy and sweet with a mild fragrance and aroma. Pera de Jumilla have a higher content of sugar compared to pears grown elsewhere due to the large amount of sunlight they receive. They also reach maturity earlier and are firmer and larger than other pears. All stages of cultivation and production must take place within the defined geographical area, which provides ideal weather and soil conditions for the development of this particular variety.Expand