23 varieties of pear

There are more than 3,000 varieties of pear grown around the world, ripening from late summer into the autumn and varying in characteristics. Only a limited number of these pear varieties are grown commercially, often selected for their sweetness and ability to hold their form when cooked.

In the UK, Williams, Concorde, Comice and Conference varieties regularly line supermarket shelves, while Beurré Hardy is a favourite in France and Nashi is the most popular variety in Japan. With so much choice, there really is a pear for every culinary need, from the bite-sized Seckel to the copious Belle Angevine, and the General Leclerc (the French butter pear with its firm texture) to the Merton Pride, which is dripping with juice. So, whether you’re looking to poach, bake, pickle or simply eat raw, there’s a pear for the job.

For more tips on storage and how to prepare and cook pears, see our pear glossary.

23 different varieties of pear

The fruit of the pear tree has a characteristic pyriform shape, with a rounder, wider base that narrows towards the stem. However, Nashi pears buck this trend, growing in a spherical shape. Pears also come in a range of autumnal colours, including shades of green, yellow, brown and red, depending on variety and ripeness. The texture of pears changes as the fruit ripens, developing an increased sugar content and more juiciness.

We’ve narrowed down 23 varieties of pears that are either more readily available in the UK and Europe, or varieties you simply need to know about. While some pears are household names, others are lesser known gems that are worth seeking out.

1. Anjou

Named for the former province in north-west France, there are two varieties that carry this name: Red Anjou and Anjou. While Red Anjou pears have a pronounced crimson red blush, Anjou pears are bright green. Despite their different exteriors, the two pears are similar in texture and taste, with an aromatic, delicate sweetness and firm, buttery texture.

2. Beth

These petit-sized British-origin pears are too small to be grown on a commercial scale, but crop up in farm shops and farmers' markets. They have a pale green-yellow skin that can flush pink, and the flesh is smooth, sweet and juicy.

3. Beurré Hardy

The name of this French pear variety seems to boast the fruit’s buttery texture and tree’s hardiness. Although both things are true, the pear tree was named after a director and professor of Arboriculture at Paris’s Jardin du Luxembourg, Julien-Alexandre Hardy. The pears grow to a medium-to-large size, with a russeted green-brown skin and creamy, sweet white flesh.

4. Belle Angevine

The Belle Angevine variety is also known in the US as pound pears, as they consistently weigh about a pound (or 454g). These large, heavy pears change from a green-yellow shade to blush red when ripe and ready to be picked. The flesh is mildly sweet and remains quite firm, making them great for cooking.

5. Bosc

Named for French horticulturist Louis Bosc, the Bosc pear regularly features in still life artworks due to its russeted, cinnamon-coloured skin and pyriform shape. The sweet flesh is firm and crunchy and maintains its form well when cooked.

6. Catillac

This large, round, hard pear is at its best when poached or stewed, with its slightly gritty green flesh taking on a pretty pink hue when cooked. After cooking, Catillac pears have a buttery texture, making them a popular choice for simple stewed apples or apple compote. This hardy variety can be stored for several months.

7. Chinese white

Originating in northern China, the Chinese white pear (also known as Ya) has a very pale, yellow-green skin. The flesh has a grainy texture and high water content, making it less sweet than its European counterparts and particularly juicy when ripe.

8. Clapp

This American variety is quite large, with a pale yellow-green skin that develops a red blush when ripe. It's named for Thaddeus Clapp, who discovered the variety in the 1850s and went on to cultivate it for commercial use. The Clapp pear ripens quickly, doesn’t store well and needs to be eaten soon after picking. The flesh is moderately sweet and very juicy.

9. Concorde

A cross of Conference and Comice pears, the Concorde has characteristics of both. As with Conference pears, it has an elongated shape and crisp texture, while also carrying the sweetness and vanilla-like flavour of Comice pears. The Concorde pear has a long storage life of several months.

10. Comice

The Doyenné du Comice is a large, delicate, juicy and sweet variety, celebrated for its aromatic, rich flavour and melting mouth-feel. Its light green skin takes on a red blush when ripe, and as its flesh bruises easily, it needs to be carefully transported and stored. The Comice is a popular pear to eat raw and is commonly paired with cheese.

11. Conference

One of the most commonly available pears in the UK, the Conference variety has an elongated shape, thick green skin and sweet flavour, and is firm enough to store well. Its fine, grainy texture softens when cooked. The firm flesh makes it popular in crumbles and cakes, and it can be enjoyed raw in savoury and sweet salads.

12. Curé

The Curé pear is a particularly large variety, with speckled green-yellow skin and firm flesh that’s sweet with a hint of tartness. As with most firm pears, it stores well and can be kept for up to four months after harvesting. It is commonly cooked before being eaten and is traditionally used in preserves.

13. Docteur Jules Guyot

Named for the French agronomist, these small, pale yellow-green pears have a slightly granular texture near the core and notably juicy flesh. They don’t have a pronounced flavour, but deliver sweetness when ripe.

14. French butter

French butter pears are small and aromatic, giving off a scent similar to that of roses. Their vibrant green colour matures to a golden green-brown when ripe, while their firm flesh is creamy in colour and has a buttery flavour. Being both firm and flavourful makes French butter pears ideal for cooking or eating alongside cheese.

15. General Leclerc

Cultivated shortly after World War II and named for the decorated French army general, General Leclerc pears are one of France’s most popular varieties. Honey-brown in colour, they grow to an extremely large size, and have firm, juicy flesh. It’s an aromatic variety that is commonly eaten raw, but can hold its form when cooked.

16. Louise Bonne of Jersey

This misattributed pear arrived in Britain from Normandy via Jersey in the 1700s. It’s a small-to-medium pear that starts out pale green and matures into a yellow-green shade with a dark red blush. Its perfumed flesh is sweet and juicy, with a melting texture that's best enjoyed raw.

17. Merton Pride

A cross between the Glou Morceau and Double Williams pear trees, the Merton Pride became commercially available in Britain in the 1950s. Its green-russet pears grow to a decently large size, and are renowned for their smooth flesh that’s often dripping with juice. The Merton Pride is notably sweet, with hints of honey and vanilla.

18. Nashi

Also known as the Asian pear, the Nashi is immediately recognisable by its spherical shape. They’re grown widely in China, Japan and Korea, and are imported to the UK and Europe in the autumn. Golden brown or yellow in colour with slight russeting, Nashi pears have such a crisp texture, you'd think you’re biting into an apple. The high water content in these pears makes the overall flavour subtle, with mild sweetness.

19. Onward

A newer variety of pear cultivated by crossing Comice and Laxton's Superb pears, the Onward pears combine the aromatic, sweet flavour and melting mouth-feel of both varieties. It grows to a medium size and has green mottled skin with a pink reddish flush.

20. Passe Crassane

Harvested towards the end of the season, Passe Crassane pears don't ripen on the tree, but instead in storage throughout winter. The stems are often dipped in red wax to help prevent dehydration while they ripen in storage. The flesh can sometimes be gritty in texture, but overall, the plump, large form matures to be juicy and tender.

21. Rocha

The Portuguese Rocha pear is recognised with Protected Designation of Origin status (PDO). To be credited as Rocha pears, they must be grown in the Oeste region, north of Lisbon. They are a medium in size, with smooth yellow-green skin that develops russet-pink patches when exposed to the sun. The aromatic, sweet flavours of Rocha pears are widely celebrated, as is their ripened, meltingly soft flesh.

22. Seckel

These miniature pears are about the same size as a fig, measuring 2-5cm in diameter and 5-8cm in length. Originating in the US, the Seckel pear’s small size makes them popular with children, as does their incredibly sweet favour. The flesh is firm and grainy, resulting in a crunchy bite.

23. Williams

Sweet, juicy, fragrant and firm, the Williams Bon Chrétien pear is one of the oldest British varieties still produced commercially. In the US and Canada, it goes by the name Bartlett. Growing fairly large, it has yellow-golden skin and juicy, musk-flavoured flesh with a non-gritty texture. As the Williams pear holds its form so well when cooked, it’s commonly used in canning.

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