Pyrus communis Sucrée de Montluçon - Pear Tree

The 'Sucrée de Montluçon' Pear Tree is a variety discovered around 1812. Among the qualities that make it still popular today, there is a very good tolerance to scab, a fungus that damages the fruits of pear and apple trees. These pears are also appreciated for their sweet and fragrant flavor, being juicy and melting, they can be consumed raw or cooked. The harvest takes place in October, the storage is relatively short, keep them well stored in a cool place until December at the latest.

The pear tree is a tree native to central Asia, cultivated in China for 6,000 years. It was introduced to Europe around the 6th century. The leaves with oval lamina, finely toothed on the edge, have a petiole as long as the lamina. The late white flowering occurs in April, protecting it from frosts. Its flowers are formed of 5 white petals. Those of the 'Sucrée de Montluçon' pear tree are not self-fertile. Williams, Beurré Hardy, Conférence as well as Delbard d'Automne® and Fertilia Delbard® are good pollinators, plant one of these trees nearby or ensure that there is one in the surrounding gardens.

The 'Sucrée de Montluçon' Pear Tree is perfectly hardy and vigorous, however it fears limestone soils, it remains easy to grow, it likes fresh and deep soils. In winter, give it a shovel of wood ash, rich in potash, it will improve flowering and fruit quality.

This variety produces pears with a bronzed-spotted skin on a green background that turns yellow when fully ripe. The flesh is fine, melting and abundantly juicy, the sweet flavor is pleasantly fragrant. Consumed raw, it is refreshing, but cooked, it makes delicious compotes.

This fruit tree is delivered in a ready-to-plant root ball. During planting, the root ball should be planted as it is. The biodegradable tontine that surrounds the root ball and preserves the rootlets will decompose naturally during the plant's growth. By doing this, you ensure better recovery.