Fruits· Pyrus communis
Pear is a long-lived temperate fruit tree that can produce for over 100 years. European pears are harvested mature but unripe and require cold storage to ripen properly, unlike Asian pears which ripen on the tree. Fire blight is the most serious disease threat.
Pear typically reaches its first harvest about 4 years after planting.
FAO. 2025. FAOSTAT: Production: Crops and livestock products. Accessed on 13 October 2026. https://www.fao.org/faostat/en/#data/QCL Licence: CC-BY-4.0.
Best soil types: loam, clay loam, silt loam
pH range: 5.5 - 6.5 (optimal: 6)
Drainage: good
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European pears must be picked mature but hard and ripened in cold storage (0-2 C for 2-6 weeks); tree-ripened pears develop gritty texture.
Fire blight can kill entire trees; prune out infected branches 30 cm below visible symptoms and sterilize tools between cuts.
Most pear varieties require a cross-pollinator; plant at least two compatible varieties within 15 meters of each other.
Pear typically takes about 4 years from planting to first harvest. Seeds germinate in about 30 days. The best planting season is winter, early spring.
Pear grows best in loam, clay loam, silt loam soil with a pH of 5.5-6.5. Good drainage is required.
Pear grows best at 18-28°C. Frost tolerance: high. Heat tolerance: moderate.
Across 86 countries with grounded data, reported national yields for Pear range from 1,420 to 89,250 kg/hectare, with a median of 10,665. These are national statistics, not a best-case figure — an individual farm's yield depends on variety, climate, soil and management.
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