Pears are fruit from trees in the genus Pyrus, cultivated for thousands of years across Europe and Asia. The most common commercial varieties are European pears (Pyrus communis), which include familiar types like Williams, Packham, and Beurre Bosc.
Pears are distinctive for their gritty texture, caused by stone cells in the flesh, and for the fact that most varieties ripen best off the tree. They’re eaten fresh, canned, dried, juiced, and used in cooking and baking. Pear juice and concentrate are also widely used as a sweetener in processed foods.
Australia produces pears primarily in the Goulburn Valley of Victoria, with smaller growing regions in Tasmania, South Australia, and Western Australia. The Australian season runs roughly from February to May.
How it's produced
Pears are grown on deciduous trees in temperate climates that provide adequate winter chill. Trees are typically grafted onto rootstock and planted in orchards, taking three to five years to reach full production. Modern orchards use trellising and training systems to manage tree shape and improve fruit access for harvesting.
Most commercial pears are hand-picked while still firm and ripened in controlled storage. This is because pears that ripen on the tree tend to develop a mealy texture from the inside out. Post-harvest, fruit is often held in cold storage for weeks or months to manage supply throughout the year.
What it costs the planet (per kilo)
* Based on what it takes to produce, from farm to factory gate.
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