Pyrus communis Red Williams - Pear Tree

The Red Williams Pear Tree is a variety of 'William's Bon Chrétien'. Easy to grow and of medium vigour, it is not very susceptible to frost and wind. Therefore, it is suitable for all regions. It produces fairly large fruits with a red skin on a yellow background. Their yellow flesh is fine, melting, sweet, fragrant, juicy and musky to perfection. Delicious to bite into, pears are harvested in August and September. They keep well in a cool place (cellar or refrigerator). The Red Williams Pear Tree is not self-fertile.

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. Although its development in the Middle Ages was limited, there were already 200 varieties during the Renaissance. Since then, the number of varieties has continued to increase. The Red Williams Pear Tree is a variety derived from 'William's Bon Chrétien' through a natural mutation that occurred in the United States.

Although it is hardy, the Red Williams Pear Tree will appreciate sheltered and sunny locations, avoiding frosty and windy situations. Easy to grow, it likes moist and deep soils, but it dislikes excessively draining and calcareous soils. In winter, give it a shovel of wood ash, rich in potash, to improve flowering and fruit quality.
Its upright habit gives it a tall and slender, harmonious silhouette. Its oval-shaped leaves, finely toothed on the edge, have a petiole as long as the lamina and measure about 8 to 9 cm (3 to 4in). 
Its white flowering occurs in early April, protecting it from frost. Its flowers are formed of 5 white petals. They are not self-fertile. Therefore, it is necessary to plant another pear tree nearby, preferably within a radius of 50 m (164ft). Its main pollinators are the varieties 'Conference' and 'Doyenné du Comice'.
This variety produces fairly large fruits with a red skin on a yellow background. Their yellow flesh is fine, melting, sweet, fragrant, juicy and musky to perfection.

Pears are consumed fresh, in syrup, in pastries, in jams and compotes, used to make alcoholic beverages, ...