Pears

Note: Ripening times based on the Adelaide HillsPears

Pears like cool climates, are very hardy and can cope with a range of soil types.

Duchess
Duchess
William Bon Cretien (WBC), or Barlett
Fruit: Medium to large pyriform-shape.
Skin: Pale green at picking, turns yellow when ripe.
Flesh: White, tender, juicy and sweet, buttery, melting flesh.
Maturity: Ripens early to mid February.
Pollinators: Self-fertile.
Comments: The most popular canning and fresh market pear, Versatile, use fresh, poached, baked and in salads.

Sensation
Red Duchess
SensationPears
Fruit: Medium to large pyriform-shape.
Skin: Deep red over 90-100%
Flesh: Creamy white, tender, juicy, fine texture, melting.
Maturity: Ripens mid February.
Pollinators: Self-fertile.
Comments: Similar to Duchess in flavour except fruit and leaves are maroon-red, making an attractive tree. Use in dessert and fruit salads.

Packhams Triumph
Packhams TriumphPEAR
Fruit:
Medium to large oblong ovate.
Skin: Green to pale green.
Flesh: White, firm, very juicy and sweet, excellent flavour.
Maturity: Ripens late February.
Pollinators: Howell, Josephine.
Comments: Consistent cropper than hangs on the tree well. Productive. Use fresh, baked, poached, in tarts, and salads.

Beurre Bosc
Beurre BoscPEAR
Fruit: Long elongated medium to large pyriform-shape.
Skin: Fully russestted brown with yellow background.
Flesh: Creamy white, juicy and sweet, excellent flavour. Rich butter flavour.
Maturity: Ripens late February.
Pollinators: Duchess, Nijisseiki, Sensation.
Comments: The most popular russetted pear. Good cropper. Use for baking, tarts, pan fried or salads.

20th Century (Nashi)
Nijisseiki
20th Century (Nashi)PEAR
Fruit: Medium round ovate.
Skin: Yellow-green with lenticels.
Flesh: Creamy white, very crisp, juicy and sweet, mild flavour.
Maturity: Ripens late February.
Pollinators: Partially self-fertile, Duchess.
Comments: The most popular Asian pear grown. Heavy cropper.

Lemon Bergamot
Lemon BergamotPEAR
Fruit: Medium round ovate.
Skin: Green-yellow, red blush. Yellow when ripe.
Flesh: White, juicy and sugary sweet, excellent buttery flavour.
Maturity: Ripens early March.
Pollinators: Beurre Bosc, Duchess (Williams).
Comments: A top quality variety. Use for cooking and desserts.

Josephine
Josephine_073edit
Fruit: Medium round ovate.
Skin: Green-yellow.
Flesh: White, juicy and sweet, excellent flavour, melting.
Maturity: Ripens late March.
Pollinators: Duchess (Williams), Packhams.
Comments: A top quality late variety that can be picked over a long period. Eat fresh or in salads.

Corella “Forelle”
corella
Fruit: Medium oblong pyriform-shape.
Skin: Red blush on exposed side with green-yellow background.
Flesh: White, crisp, juicy, fine texture, good flavour.
Maturity: Ripens late March.
Pollinators: Packhams Triumph, partially self-fertile.
Comments: Very hard to get pollination due to its early flowering. Eat fresh, or in salads.

Ya Li (Nashi)
Fruit:
Large oblong.
Skin: Green-yellow.
Flesh: White, crisp, juicy and sweet, mild flavour.
Maturity: Ripens late March.
Pollinators: Corella.
Comments: A low chill variety. Vigorous upright growing tree.