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Williams pear, 1822 printing from the Horticultural Society of London, digitized by Google

The Williams' Bon Chrétien pear, commonly called the Williams pear, or Bartlett pear in the U.S. and Canada, is the most commonly grown variety of pear in most countries outside Asia. It is a cultivar (cultivated variety) of the species Pyrus communis, commonly known as the European pear. The fruit has a bell shape, considered the traditional pear shape in the west, and its green skin turns yellow upon later ripening, although red-skinned derivative varieties exist. It is considered a summer pear, not as tolerant of cold as some varieties. It is often eaten raw, but holds its shape well when baked, and is a common choice for canned or other processed pear uses.

History

Bartlett pear, from The Pears of New York (1921) by Ulysses Prentiss Hedrick

The Williams pear is thought to date from 1765 to 1770 from the yard of an Aldermaston, England schoolmaster named Mr. Stair or Mr. Wheeler, giving rise to the now-obscure synonyms Aldermaston pear and Stairs pear. A nurseryman named Williams later acquired the variety, and after introducing it to the rest of England, the pear became known as the Williams Pear.¹ However,the pear's full name is Williams' Bon Chretien, or "Williams' good Christian." ²

In 1799 Mr. James Carter imported several Williams trees into the United States, and they were planted on the grounds of Thomas Brewer in Roxbury, Massachussetts ³. The Massachusetts estate was later acquired by Enoch Bartlett of Dorchester, Massachusetts. Unaware of their origin, Bartlett named the pears after himself and introduced the variety into the United States. It was not realized that Bartlett and Williams Pears were the same until 1828, when new trees arrived from Europe. ⁴. By that time the Bartlett variety had become vastly popular in the United States, and they are still generally known as Bartlett pears in the U.S. and Canada, although there are about 150 other synonyms worldwide.⁵

Physical Description

The pear exhibits a pyriform "pear shape," with a rounded bell on the bottom half of the fruit, and then a definitive shoulder with a smaller neck or stem end. ⁶ Bartletts are considered to be very aromatic pears, and have that definitive "pear flavor".⁷ Colors of the pear vary from green (when unripe), yellow (ripe), and red. Red Bartletts or Williams are very similar to the traditional Williams, aside from ripening to a reddish color rather than a yellow color. Red-skinned mutant clones (i.e. "sports") of the Williams are increasing in popularity, including three major varieties in the U.S.: the Max Red Bartlett, the Sensation Red Bartlett, and the Rosired Bartlett. One genetic study found Max Red and Sensation Red were genetically indistinguishable from the Williams, which was expected since they were derived from mutations of the Williams.⁸ Dozens of other cultivars and hybrids have been created from Bartletts, created for properties like cold resistance, ripening time, skin coloration, and grafting compatibility.⁹

Best when picked with the internal pressure of the pear is between 18 psi and 16 psi, the pear should still be green and relatively hard when picked. Optimum conditions for ripening are in dry shady areas, and ripening usually takes 7 to 10 days from when the pear was picked. As the pear ripens the color will slowly change to a soft yellow and soften. Pears are normally picked green and shipped to the stores. ¹⁰

Pear Tree

Pear trees are typically in production for an average of 50 to 75 years, although some trees still produce fruit after 100 years.¹¹

Height: 15-20ft with slightly less spread.
Flowers: White flowers grouped in a corymb.
Blooming Time: April - May.
Fruit & Seeds: Large, golden yellow skin, brownish red blush, classic shape with smooth, white flesh. Harvest fro mid-August to mid-September.
Leaves: The leaves are simple, glossy green leaves that alternate on the twig. They grow up to 3" long, are thick with slight midrib curves folding the edges inwards. They have fine teeth on the margin.
Elevation: 1000 - 5000 Feet.
Habitat: Orchards and landscaping.¹²

Production and uses

U.S. Pear production

In 1985, the pear represented 80% of U.S. pear production, and in 2004, it represented 50% of reported pear production, displaced primarily by the continuing growth of d'Anjou and Bosc pears, both winter pears more tolerant of cold than the Bartlett.⁵¹³

"A Canning Tradition"

While more pears are sold fresh in the U.S. than processed, Bartlett pears are the primary choice for canned halves, puree, and most pear juice and nectar in the U.S., comprising about two thirds of Bartlett production. Bartletts are traditionally known as the canning pear due to their "definitive flavor and sweetness," making them well-suited for many forms of processing. ¹⁴

Poire Williams

The Williams pear is used in making Poire Williams, a colorless brandy.

Notes

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• This page was last modified on 14 November 2008, at 16:50.

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