Bierschmitt Pear

Pyrus communis - Beierschmitt Pear 

Groowing Characteristics:
The Beierschmitt Pear is a vigorous, medium to large deciduous tree known for its upright, spreading growth habit. It thrives in temperate climates and prefers well-drained, loamy soils with full sun exposure. This cultivar is moderately cold-hardy, making it suitable for USDA zones 5 through 8. It typically begins to bear fruit within 4 to 6 years of planting when grafted onto a compatible rootstock.

The tree produces abundant white blossoms in early to mid-spring, which are both ornamental and attractive to pollinators. It benefits from cross-pollination with other European pear varieties for best fruit set. Pruning should be done in late winter to early spring to maintain structure and encourage air circulation.

Fruit Description:
The Beierschmitt Pear yields medium to large fruit with a classic pyriform (pear) shape—rounded at the base and narrowing toward the neck. The skin is smooth and thin, with a yellow-green background often overlaid with a rosy blush or light russeting, depending on sun exposure.

The flesh is fine-grained, juicy, and buttery, offering a sweet, aromatic flavor with subtle floral undertones. When fully ripened off the tree (as most European pears are), the texture becomes melting and tender. The Beierschmitt pear is excellent for fresh eating, but also holds up well in cooking, baking, and preserving due to its rich flavor and balanced acidity.

Harvest typically occurs in late summer to early fall, and like most pears, the fruit should be picked when mature but still firm, then ripened off the tree for best eating quality.