How to grow pear
Overview
Pear (Pyrus communis) is a deciduous fruit tree from the Rosaceae family, grown for its sweet, juicy fruit and ornamental spring blossom. It requires a period of winter chill to set fruit and typically needs a second compatible variety for cross-pollination.
Varieties
- Packham's Triumph — A classic Australian pear, green-skinned, sweet, and excellent for fresh eating and bottling.
- Beurre Bosc — Brown-skinned with a rich, buttery texture; one of the best for cooking and poaching.
- Williams Bon Chrétien — The standard juicy pear, also known as Bartlett; good for fresh eating and preserves.
- Corella — A small, sweet, yellow pear bred in Australia; very productive and good for home gardens.
Soil Preparation
Pears prefer a slightly acidic to neutral soil (pH 6.0–7.0) with good drainage. Before planting, dig in well-rotted manure or compost at 5–10 L per square metre. On heavy clay, plant on a mound or in a raised bed to prevent waterlogging.
Growing Guide
Plant pears in a sunny, sheltered position with well-drained soil. Space trees 4–5 m apart for standard forms or 2–3 m for espaliers. Dig a hole twice the width of the root ball and backfill with compost. Stake young trees for the first two years. Water deeply weekly in dry spells, especially during fruit swell.
Care
Feed in early spring with a balanced fruit-tree fertiliser (e.g., 10–10–10) at 100 g per square metre. Prune in winter to an open vase shape, removing crossing branches and water shoots. Thin fruit in late spring to one per cluster for better size and to reduce biennial bearing.
Companion Planting
Plant comfrey, borage, or chives under the drip line to attract pollinators and suppress weeds. Avoid planting near juniper or other cedars, which host pear rust. Keep away from walnut trees, which produce juglone that inhibits pear growth.
Common Pests & Risks
Pear and cherry slug can skeletonise leaves; control with a spray of horticultural oil or a dusting of wood ash. Codling moth larvae tunnel into fruit; use pheromone traps and summer pruning to reduce numbers. Aphids cluster on new growth; blast off with water or introduce ladybirds.
Harvesting
Harvest pears when the fruit is full size but still firm, and the stem separates easily from the spur with a gentle lift. Ripen indoors at cool room temperature for a few days. Check daily for softness at the neck.
In the Kitchen
Pears are best eaten fresh when fully ripe, or used in poaching, baking, and preserves. They pair well with cheese, honey, and spices. Store firm pears in a cool, dark place; ripe ones keep in the fridge for a few days.
Troubleshooting
Yellow leaves: often due to iron deficiency in alkaline soil; apply chelated iron. Brown leaf edges: salt burn from over-fertilising or dry soil; water deeply and reduce feed. Fruit drops early: lack of pollination or water stress; ensure a compatible partner and steady moisture. Blossom blast: bacterial infection from wet springs; prune out affected wood and avoid overhead watering. Cracking fruit: irregular watering; mulch and maintain even moisture.