There are now more than 5,000 varieties of pears, around 700 of which come from Germany. They not only differ in appearance, taste and juice content, but are also characterized by different ripening times. There are early, middle and late varieties.
When is pear season?
The pear season extends from July to January, with summer pears ripening from July, autumn pears from August to November and winter pears from December to January. Table pears, cooking pears and cider pears are popular varieties that are harvested depending on ripening time.
Autumn time is harvest time
The high season extends from August to November. Some early summer pears are ready to harvest as early as July, while winter pears characterize the off-season from December to January. However, such varieties require mild winter temperatures as their fruits freeze quickly in frost.
Pear varieties at a glance:
- Summer pear: 'Honey pear' and 'Blood pear'
- Autumn Pear: 'Napoleon's Butter Pear' and 'Good Luise'
- Winter pear: 'Double Philippsbirne' and 'Gute Graue'
Table, cooking and cider pears
In addition to the classification of varieties based on their ripening time, there are other categories. Cooking pears are characterized by a firm consistency. Their flesh only becomes soft through the cooking process.
These pears are considered the ancestors of table pears, which are suitable for direct consumption. They taste predominantly sweet and have a subtle to strong aroma. The types of fruit are a typical ingredient in the kitchen and are processed into pear compote and puree, or serve as a side dish to game dishes.
Most pears often grow in orchards, which are mixed in between wild and cultivated pears. Because of its high tannin content, this fruit is suitable for making must and perry.
How pears ripen
Pears are climacteric fruits that produce the ripening gas ethylene. When you harvest and store pears, they will ripen within the next four to 14 days. Once the ripening process has begun, it can be slowed down, but not stopped. In stores, table pears are sold ready for consumption, so their storage life is limited. The fruit is ready to be harvested close to when it is ready to eat.
Recognizing ripeness for enjoyment
The fruit loses its green base color and appears yellowish when ripe. The sides facing the sun are usually reddish in color. If the flesh at the end of the stem gives slightly under pressure, the fruit is ready for direct consumption. Make sure the shell is undamaged and smooth. Brown spots indicate an overripe condition. Do not confuse these areas with the brown colored and rough appearing russet. This appearance is unproblematic and typical of the 'Abate Fetel' variety.
Determine harvest readiness
The riper you pick your pears, the shorter their storage life will be. If you harvest the fruits unripe, they can be stored for a longer period of time. For the first harvest, wait until it is ready to eat. You should process such fruits in the next three days. In the following years, this first harvest time will serve as a guide. Harvest the tree about two to three weeks in advance. This selection proves to store well at five to ten degrees.