Pyrus communis Beurre d'Angleterre - Pear Tree

The 'Beurre D'Angleterre' pear tree is an old, hardy and highly productive variety. It produces fairly small to medium-sized fruit, classically pear-shaped, with smooth skin, light greenish-yellow and speckled with brown spots. Its flesh is slightly greenish white, fine, melting, juicy and sweet, becoming floury with storage. Harvest takes place in late September and October depending on the region, and the fruits can be eaten as soon as they are picked for more flavour, or they can be quickly processed. It is an ideal pear for cooking, particularly enjoyed in compotes. This pear tree prefers a sunny site, in well-draining, cool, deep, rich and non-calcareous soil. It is a partially self-fertile variety that requires the presence of other pear tree varieties nearby to improve pollination and increase the number of fruits.

Pyrus communis (Common Pear) is a fruit tree belonging to the Rosaceae family. Present in Europe since ancient times, it originates from forests in Western Asia. Over the centuries, a very large number of cultivars have appeared. Its cultivation is widespread in Europe. The Beurre D'Angleterre variety, also known as Bec d'Oie, is an old variety of unknown origin.

The Beurre D'Angleterre Pear tree forms a tree with a fairly upright structure, reaching a height of 4 to 6 metres (13 to 20 feet), with fairly thin wood that produces few branches. Its habit is well suited to standard forms. Its deciduous foliage is composed of large leaves, 8 to 10cm (3 to 4in) long, alternate, ovate, shiny green with yellow-orange autumn hues. Flowering occurs in April, which generally protects it from frost. The white flowers, single, 2 to 3cm (1in) in diameter, grouped in umbels, are nectar-producing. They can be destroyed by frost from -2 to -3°C (28.4 to 26.6°F). It is a hardy tree that withstands temperatures around -25°C (-13°F) and is suitable for cultivation in all regions. Planting other pear tree varieties nearby will improve pollination, for example Beurré Hardy, Passe-crassane or Bon-Chrétien Williams.

The Beurre D'Angleterre Pear tree is a productive variety with a high yield. The fruiting is abundant and regular, and the harvest takes place from late September to October depending on the region. The fruit can be eaten as soon as it is picked. It is small to medium in size, pear-shaped, with smooth skin, light greenish-yellow and speckled with brown spots. Its flesh is white, slightly greenish, fine, melting, juicy and sweet, becoming floury with storage. It is an ideal pear for cooking, particularly in compotes. It is also appreciated in pastries and desserts, in fruit or mixed salads, in combination with cheeses or as an accompaniment to savoury dishes.

Rich in water, the pear refreshes and quenches thirst. Very fleshy, it provides a great feeling of satiety. Moderately caloric, it is rich in potassium, calcium and magnesium, with a significant iron content. Its content of vitamins C and E, antioxidants and fibre makes the pear a health asset. It is invigorating, energising and rehydrating. The fruits can be stored until April if picked late. Storage can be done in a cool, clean place, protected from light, at a temperature around 8 to 10°C (46.4 to 50°F) or in a cold room, sealed from outside air at a temperature of 1 to 3°C (33.8 to 37.4°F).

Among Pear trees, Pyrus domestica Beurre D'Angleterre is a hardy and moderately vigorous variety, not very susceptible to scab. Easy to grow, it likes cool and deep soils, but is not fond of excessively draining and alkaline soils. In order to obtain high-quality fruits, thinning should be practiced by reducing the number of fruits on the tree. Pruning for ventilation, by removing some branches in the centre of the tree, will provide light and give the fruits a nice colour. This will also limit the occurrence of diseases. Very popular thanks to its fruit, the pear tree finds its place in the garden for the pleasure of young and old alike. With a wide range of varieties, it is easy to find the one that best suits your tastes.