The pear grown in Britain is the European Pear which derives from Pyrus communis, native of the temperate parts of Europe and the western part of southern Asia as far as the Himalayas. In America some varieties are grown which are hybrids between the European Pear (as represented by ‘William’s Bon Chrdtien’, known in America as ‘Bartlett’) and Pyrus serotina, the Japanese
sand pear.
Pears have been cultivated since very early times (Pliny, the Roman writer, knew of 39 distinct varieties) and they may have been introduced to Britain during the Roman occupation. They were certainly grown in monastic gardens and were popular in Tudor times. The nineteenth century saw the introduction of hundreds of new varieties, many originating in France and Belgium. Today, the number of varieties favoured by market growers can be numbered on one’s fingers.
In the opinion of most people dessert pears have a flavour superior to that of apples; it is more pronounced and the pears themselves are frequently much juicier. The best dessert pears have a melting consistency like butter (and hence the French word beurre applied to many varieties), although, for texture, many people prefer a crisp apple.
Although pear trees are longer-lived than apples, they tend to spur more freely forming too many clusters of buds. They are less prone to pest and disease attack, they flower earlier and therefore are more vulnerable to spring frosts. A few varieties only are suitable for growing in the open in most parts of Britain. Others need the protection of a wall, and some not only require such shelter but will thrive only in our warmer districts.
Although all dessert pears can be cooked if they are picked while still slightly unripe, particular varieties are
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