Below is a list of all known varieties for Pear. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Abate Fetel | A long, banana-shaped pear from Italy. Skin is yellow-green with a reddish blush. Flesh is white, crisp, and has a sweet, honey-like, aromatic flavor. |
| Alexandrine Douillard | A French variety with a sweet, juicy flavor and a smooth, melting texture. |
| Anjou | A firm, mild, and juicy pear, egg-shaped with green or red skin. Does not change color when ripening. Excellent for fresh eating or cooking as it holds its shape well. |
| Anjou (Green) | A stubby, egg-shaped green pear with a subtle, sweet, juicy flavor; ripens reliably without changing color. |
| Anjou Pear | A firm, mild, all-purpose pear, available in green or red. |
| Asian Pear | A round fruit with a crisp, juicy texture similar to an apple. Skin is yellow or brown-russeted. Flavor is sweet, mild, and refreshing. |
| Ayers | A medium, cold-hardy pear. Skin is yellow with a red blush. Flesh is very soft, "melting," and has an exceptionally sweet, juicy, aromatic flavor. |
| Bartlett | The classic, iconic pear. Bell-shaped with a smooth, yellow-green skin that turns golden when ripe. Flesh is white, juicy, buttery, and sweet. |
| Bartlett Pear | The most common pear, sweet and juicy with a green-yellow skin. |
| Beurré Bosc | The full European name for the Bosc pear. Known for its long neck and "cinnamon" russeted skin, with a crisp, sweet, honeyed flavor. |
| Beurré Clairgeau | An old, French "winter" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| Beurré d Anjou | A classic pear variety with a sweet, mild flavor and a smooth, firm texture, ideal for eating fresh or cooking. |
| Beurré d’Anjou Pear | The full French name for the Anjou pear. |
| Beurré d'Anjou | The full European name for the Anjou pear. A large, "egg-shaped," "winter" pear. Skin is green-yellow. Flesh is white, "melting," and has a sweet, mild flavor. |
| Beurré Giffard | An old, French "summer" pear. Medium-sized, "pear-shaped." Skin is green-yellow. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| Beurré Hardy | An old, French "winter" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a rich, sweet, "rose-water" aroma. |
| Beurré Superfin | An old, French "gourmet" pear. Medium-sized, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a rich, sweet, "classic" flavor. |
| Blakes Pride | A disease-resistant variety with sweet, juicy, and aromatic flesh, ideal for fresh eating. |
| Blake's Pride | A large, disease-resistant pear. Skin is yellow-green with a light russet. Flesh is white, "melting," and has a rich, sweet, aromatic flavor. |
| Bloodgood | An old, "summer" pear. Medium-sized, "pear-shaped." Skin is green-yellow. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| Bosc | Distinguished by its long, elegant neck and russeted (brownish) skin. Flesh is crisp, dense, and sweet, with a complex, spicy-honey flavor. |
| Bosc (d'Apremont) | A "clone" of the Bosc pear. Known for its long neck and "cinnamon" russeted skin, with a crisp, sweet, honeyed flavor. |
| Bosc Pear | A pear with a brown, russeted skin and crisp, aromatic flesh. |
| Bradford Flowering Pear | A popular ornamental pear variety, known for its profusion of white flowers, but with a weak branch structure. |
| Brandywine | A large, "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| California | A "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Cascade | A "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Catillac | An old, French "cooking" pear. Very large, "pear-shaped." Skin is "russeted" green. Flesh is white, "hard," and "astringent." Used for poaching. |
| Cayuga | A large, "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. Disease resistant. |
| Chapin | An old, "Seckel-type" pear. Small, "pear-shaped." Very sweet, "sugary," and has a rich, "spicy," aromatic flavor. |
| Chojuro (Asian) | An old, "classic" Asian pear. Medium-sized, "russeted" skin. Flesh is crisp, "crunchy," and has a rich, sweet, "butterscotch" or "rum-like" flavor. |
| Clapps Favorite | A large, juicy pear with smooth yellow skin and a sweet, slightly tart flavor, often harvested early for best quality. |
| Clapp's Favorite | A large, "Bartlett-type" pear. Skin is greenish-yellow with a red blush. Flesh is white, soft, "melting," and has a sweet, juicy, perfumed flavor. |
| Colette | A "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Comice | A large, round, sweet, and exceptionally juicy pear with a creamy, melting texture. Often considered one of the best-tasting pears for eating fresh. |
| Comice Pear | A sweet, buttery, and juicy pear, often sold in holiday baskets. |
| Comptesse de Paris | An old, French "winter" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| Concorde | A cross between a Comice and a Conference pear. It has a long, elegant neck and green-yellow skin. Flesh is crisp, juicy, and sweet with a rich, vanilla-like flavor. |
| Conference | A popular European pear. Elongated, bottle-shaped, with a green-brown russeted skin. Flesh is white, very juicy, and has a sweet, slightly perfumed flavor. |
| Dana Hovey | An old, "gourmet" pear. Small, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a rich, sweet, "classic" flavor. |
| D'Arcy | An old, English "winter" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| David | A "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Docteur Jules Guyot | An old, French "summer" pear. Large, "pear-shaped." Skin is green-yellow. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| Dorset | A "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Douglas | A "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Doyenné d'Hiver | An old, French "winter" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| Doyenné du Comice | The full European name for the Comice pear. A large, round, "gourmet" pear. Flesh is pale, "melting," and has an exceptionally sweet, juicy, and complex flavor. |
| Doyenné du Comice Pear | The full name for the Comice pear. |
| Dr. Morere | A "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Drippin' Honey | An "Asian-type" pear. Medium-sized, "russeted" skin. Flesh is crisp, "crunchy," and has a very sweet, "honey-like" flavor. |
| Duchess | A large, "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Duchesse d'Angoulême | An heirloom, very large, "lumpy" French pear. Skin is greenish-yellow. Flesh is white, "melting," and has a rich, sweet, musky flavor. |
| Dumont | An old, French "winter" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| Early Gold | An early-season, "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Eldorado | A "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Epine du Mas | An old, French "winter" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| Evangelina | Evangelina and Evangeline are feminine given names, diminutives of Latin "evangelium". |
| Fan-Stil | A large, "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Farmingdale | A "Bartlett-type" pear, "cold-hardy." Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Fertility | An old, English "cooking" pear. Medium-sized, "pear-shaped." Skin is "russeted" green. Flesh is white, "hard," and "astringent." |
| Flemish Beauty | An old, heirloom, cold-hardy pear. Medium-sized, "russeted" skin. Flesh is white, "melting," and has a rich, sweet, "musky" aroma. |
| Flowering or Callery Pear | An ornamental pear tree known for its showy white flowers in spring, not for its fruit. |
| Fondante d'Automne | An heirloom, "melting" pear. Skin is green-yellow with a light russet. Flesh is white, "buttery," and has a rich, sweet, perfumed flavor. |
| Forelle | A small, beautiful, bell-shaped pear with green-yellow skin and a distinctive red freckled "trout-like" blush. Crisp, firm, and tart-sweet. Great for snacks. |
| Foremost | A large, juicy pear with a sweet flavor, known for its cold hardiness and disease resistance. |
| Garlic Chives (Chinese Chives) | A distinct species whose leaves are flat, not hollow, and have a mild garlic flavor. |
| Glou Morceau | An old, French "winter" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| Golden Spice | A "hybrid" pear, used for canning. Small, yellow-skinned. Flesh is crisp, "crunchy," and has a tart, "spicy" flavor. |
| Gorham | A "Bartlett-type" pear, ripening later. Medium-large, with a sweet, musky, "buttery" flesh. Good for canning and fresh eating. |
| Gourmet | A "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Grande Champion | A "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Harrow Delight | An early-season, Bartlett-like pear. Medium-sized, yellow with a red blush. Has a sweet, juicy, and spicy flavor. Fire blight resistant. |
| Harrow Gold | An "early-season," "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. Disease resistant. |
| Harrow Sweet | A "late-season," "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. Disease resistant. |
| Harvest Queen | A "Bartlett-type" pear, "cold-hardy." Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Highland | A large, "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Honeysweet | A small, "Seckel-type" pear. Very sweet, "sugary," and has a rich, spicy, aromatic flavor. Disease resistant. |
| Hosui | A "classic" Asian pear. Large, "round," "russeted" skin. Flesh is crisp, "crunchy," and has a very sweet, "honey-like" flavor. |
| Hosui (Asian) | A popular Asian pear. Large, round, with a golden-brown, russeted skin. Flesh is exceptionally crisp, juicy, and very sweet, with a rum-like aroma. |
| Hurlburt | A "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Ichiban Nashi (Asian) | An "Asian" pear. Medium-sized, "russeted" skin. Flesh is crisp, "crunchy," and has a sweet, "classic" flavor. |
| Isseiki (Asian) | An "Asian" pear. Medium-sized, "russeted" skin. Flesh is crisp, "crunchy," and has a sweet, "classic" flavor. |
| Jargonelle | An old, English "summer" pear. Medium-sized, "pear-shaped." Skin is green-yellow. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| Jean de Vignes | An old, French "summer" pear. Medium-sized, "pear-shaped." Skin is green-yellow. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| John | A "Bartlett-type" pear, "cold-hardy." Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Josephine de Malines | An old, "gourmet" "winter" pear. Medium-sized, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a rich, sweet, "rose-water" aroma. |
| Jules Guyot | A European pear with a sweet, juicy flavor, similar to Bartlett but ripening earlier. |
| Kieffer | An old, very hardy pear, often used for canning. Large, lumpy, and green-yellow. Flesh is crisp, coarse, and grainy. Becomes sweeter and softer after storage. |
| Kikusui (Asian) | An "Asian" pear. Medium-sized, "russeted" skin. Flesh is crisp, "crunchy," and has a sweet, "classic" flavor. |
| Le Conte | A "hybrid" pear. Large, "pear-shaped." Skin is yellow. Flesh is white, "melting," and has a sweet, "classic" flavor. "Low-chill" for warm climates. |
| Lincoln | A "Bartlett-type" pear, "cold-hardy." Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Louise Bonne de Jersey | An heirloom French pear. Medium-sized, with a yellow-green skin and a bright red blush. Flesh is white, "melting," and has a sweet, tangy, aromatic flavor. |
| Louise Bonne of Jersey | An old variety with a sweet, tangy flavor and a smooth, melting texture, excellent for fresh eating. |
| Luscious | A cold-hardy, "Bartlett-type" pear. Medium-sized, with a yellow-red skin. Flesh is soft, juicy, and has a sweet, "perfumed" flavor. |
| Magness | A medium-sized, green-yellow pear. Known for its high-quality, "melting" flesh that is soft, juicy, and sweet, with a rich, aromatic flavor. |
| Mango Haden | A classic, high-quality Florida mango known for its beautiful color, medium size, and excellent, rich flavor. |
| Marguerite Marillat | An old, French "summer" pear. Large, "pear-shaped." Skin is green-yellow. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| Marie Louise | An old, French "gourmet" pear. Medium-sized, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a rich, sweet, "classic" flavor. |
| Max Red Bartlett | A "Red Bartlett" pear. Skin is deep-red. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Max Red Bartlett Pear | A red-skinned variety of the Bartlett pear. |
| Maxine | A large, "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Meigetsu (Asian) | An "Asian" pear. Medium-sized, "russeted" skin. Flesh is crisp, "crunchy," and has a sweet, "classic" flavor. |
| Merton Pride | A "gourmet" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a rich, sweet, "classic" flavor. |
| Moonglow | A large, early-season pear. Bell-shaped, with a smooth, yellow skin. Flesh is white, juicy, and soft, with a mild, sweet flavor. |
| Mount Vernon | An old, "winter" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| New Century (Asian) | An "Asian" pear. Medium-sized, "russeted" skin. Flesh is crisp, "crunchy," and has a sweet, "classic" flavor. |
| Nijisseiki (20th Century) | A "classic" Asian pear. Medium-sized, "smooth" green-yellow skin. Flesh is crisp, "crunchy," and has a very sweet, "classic" flavor. |
| Okusankichi (Asian) | A "late-season" Asian pear. Medium-sized, "russeted" skin. Flesh is crisp, "crunchy," and has a sweet, "classic" flavor. |
| Old Home | An old "Bartlett-type" pear. Used "primarily" as a "disease-resistant" rootstock, not for its fruit. |
| Olympic (Korean Giant) | A very large, round Asian pear. Skin is brown and heavily russeted. Flesh is crisp, crunchy, juicy, and has a high sugar content. |
| Onward | A "gourmet" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a rich, sweet, "classic" flavor. |
| Orcas | A "gourmet" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a rich, sweet, "classic" flavor. "Cold-hardy." |
| Orient | A large, round, "hybrid" pear. Skin is yellow. Flesh is crisp, "crunchy," and juicy, with a mild, sweet flavor. Often used for canning. |
| P. Barry | An old, "winter" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| Packham | A green, knobby pear similar to Bartlett, with a sweet, juicy flavor and smooth texture. |
| Packham's Triumph | A popular pear from Australia. Large, lumpy, and green-yellow. Flesh is white, juicy, and sweet, with a flavor similar to a Bartlett. |
| Parker | A cold-hardy, early-season pear. Medium-large, with a yellow-red skin. Flesh is white, juicy, and has a sweet, "perfumed" flavor. |
| Passe Colmar | An old, French "winter" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| Passe Crassane | A late-season, "winter" pear from France. Large, round, and heavily russeted. Flesh is white, coarse, and has a rich, sweet, "rose-water" aroma. |
| Patten | A cold-hardy, large pear. Skin is greenish-yellow. Flesh is white, coarse, and has a mild, sweet, "apple-like" flavor. |
| Persian Cucumber | A widely cultivated plant producing cylindrical fruits with a refreshing flavor, commonly used in salads. |
| Pineapple Pear | A variety with a distinct pineapple-like aroma and flavor, often used for canning and cooking. |
| Pitmaston Duchess | An old, English "gourmet" pear. Very large, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a rich, sweet, "classic" flavor. |
| Potomac | A medium-large, long-necked pear with light-green, russeted skin. Flesh is buttery, juicy, and has a rich, sweet, and aromatic flavor. |
| Pound | An old, "cooking" pear. Very large, "pear-shaped." Skin is "russeted" green. Flesh is white, "hard," and "astringent." Used for "poaching." |
| President Heron | An old, French "winter" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| Purple Basil | Grape juice, purple, with added vitamin C, from concentrate, shelf stable [USDA FDC: 2003592] |
| Red Anjou | A red-skinned version of the Anjou pear. Egg-shaped, with a deep, maroon-red color. Flesh is mild, sweet, and firm, ideal for fresh eating. |
| Red Anjou Pear | A variety of Anjou pear with a deep red skin. |
| Red Bartlett | A red-skinned version of the classic Bartlett. It has the same bell shape, sweet flavor, and juicy, buttery texture, but with a striking, deep-red skin. |
| Red Clapp's Favorite | A "Red-skinned" "Clapp's Favorite" pear. Skin is deep-red. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Regent | A "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Reimer Red | A "Red-skinned" pear. Skin is deep-red. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Rescue | A "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Rogue Red | A "Red-skinned" pear. Skin is deep-red. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Rosired Bartlett | A "Red Bartlett" pear. Skin is deep-red. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Rousselet de Reims | An old, French "gourmet" pear. Small, "pear-shaped." Skin is "russeted" green. Flesh is white, "melting," and has a rich, sweet, "classic" flavor. |
| Royal Riviera | A large, juicy pear, typically a variety of Comice, with a smooth texture and rich, sweet flavor. |
| Santa Maria | A "Bartlett-type" pear from Italy. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Savignac | A "cold-hardy" pear. Medium-sized, "pear-shaped." Skin is green-yellow. Flesh is white, "melting," and has a sweet, "classic" flavor. |
| Seckel | A very small, "sugar pear" with a chubby, round shape. Skin is olive green with a dark red blush. Flesh is crisp, grainy, and incredibly sweet. |
| Sensation Red Bartlett | A "Red Bartlett" pear. Skin is deep-red. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Shin Li (Asian) | An "Asian" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is crisp, "crunchy," and has a sweet, "classic" flavor. |
| Shinko (Asian) | A medium-large, round Asian pear. Skin is golden-brown and russeted. Flesh is crisp, juicy, and has a rich, sweet, honeyed flavor. |
| Shinseiki | An Asian pear variety with a round shape, yellow skin, and crisp, juicy, sweet flesh. |
| Shinseiki (Asian) | An early-ripening Asian pear. Round, with a smooth, yellow-green skin. Flesh is white, crisp, juicy, and has a mild, sweet, apple-like flavor. |
| Shinsui (Asian) | An "Asian" pear. Medium-sized, "russeted" skin. Flesh is crisp, "crunchy," and has a sweet, "classic" flavor. |
| Siberian | A "cold-hardy" pear species (P. ussuriensis). Small, "tart" fruit. Used as a "rootstock" or for "breeding." |
| Southern Bartlett | A "Bartlett-type" pear, "low-chill" for warm climates. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Souvenir du Congres | An old, French "gourmet" pear. Very large, "pear-shaped." Skin is green-yellow. Flesh is white, "melting," and has a rich, sweet, "classic" flavor. |
| Spartlett | A "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Starking Delicious | A "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Starkrimson | A beautiful, bright-red pear, similar in shape to a Bartlett. It is a "summer pear" with a mild, sweet flavor and a smooth, juicy texture. |
| Stark's Delicious | A "Bartlett-type" pear. Skin is yellow-green. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Summercrisp | A cold-hardy, "crisp" pear. Skin is green with a red blush. Eaten while still firm, it has a "crunchy," juicy, and sweet-tart flavor. |
| Sunrise | A large, cold-hardy, "Bartlett-type" pear. Skin is yellow with a red blush. Flesh is white, "melting," and has a good, sweet, balanced flavor. |
| Taylor's Gold | A "Comice" type pear, discovered in New Zealand. Fully russeted, cinnamon-brown skin. Flesh is exceptionally sweet, juicy, and creamy. |
| Taylors Gold (Pear) | A bronze-skinned variety similar to Comice, known for its sweet, tender flesh and buttery flavor. |
| Taylors Gold Pear | A mild, sweet, yellow-fleshed pear, a cross of Comice and Bosc. |
| Tophat | A dwarf, self-pollinating Half-High cultivar, typically grown in containers; known for its small, sweet, wild-flavored fruit. |
| Tse Li (Asian) | An "Asian" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is crisp, "crunchy," and has a sweet, "classic" flavor. |
| Tsu Li (Asian) | An "Asian" pear. Large, "pear-shaped." Skin is "russeted" green. Flesh is crisp, "crunchy," and has a sweet, "classic" flavor. |
| Tyson | An old, small, early-season pear. Skin is yellow-green. Flesh is "melting," very sweet, and has a rich, "spicy" aroma. |
| Ubileen | An early-season, "summer" pear. Large, with a beautiful, bright-red skin. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Warren | A high-quality, medium, long-necked pear. Green skin, often with a red blush. Flesh is exceptionally buttery, melting, and sweet with no grit. |
| White Doyenné | An ancient, "gourmet" pear. Medium, round, with a pale-yellow skin. Flesh is white, "melting," and has a rich, sweet, "classic" pear flavor. |
| Williams' Bon Chrétien | The original European name for the Bartlett pear. A classic, bell-shaped, green-yellow pear with a sweet, musky, and juicy, buttery flesh. |
| Winter Nelis | An heirloom "winter" pear. Small, round, and heavily russeted. Known for its dense, sugary, and richly flavored flesh. An excellent keeping pear. |
| Worden | A cold-hardy, "Bartlett-type" pear. Medium-sized, with a yellow skin. Flesh is white, "melting," and has a sweet, juicy, "perfumed" flavor. |
| Ya Li (Asian) | An "Asian" pear. Large, "pear-shaped." Skin is "smooth" green-yellow. Flesh is crisp, "crunchy," and has a sweet, "classic" flavor. |
| Yoinashi (Asian) | An "Asian" pear. Medium-sized, "russeted" skin. Flesh is crisp, "crunchy," and has a sweet, "classic" flavor. |