Pyrus

( PYE - russ )

At-A-Glance Information

These medium-sized deciduous trees are grown worldwide, harvested in late summer through the middle of fall for their delicious fruits, called Pears. Typically, these trees reach between 18 and 20 feet tall at maturity, though dwarf cultivars will top out around 8-10 feet tall. These trees are popular members of backyard orchards, and they can also be used as garden edimentals, shade trees, or specimens. Take care when planting these trees in the landscape, as some species have plant parts (such as seeds, bark, and leaves) that can be toxic to humans and pets if ingested.

Pyrus Species and Varietals

The genus Pyrus is a member of the plant family Rosaceae, and includes 26 species and countless cultivars. The trees in this genus are closely related to those in Malus (Apple), Sorbus (Rowan), Crataegus (Hawthorn) and Chaenomeles (Flowering Quince). The best growing zones for these trees depend on the species grown. For more information, consult the descriptions below. To find your zone, click here: Zone Map.

Pyrus armeniacifolia (Apricot-Leaved Pear, Willow-Leaved Pear, Willowleaf Pear, Weeping Pear, Liǔ Yè Lí, 柳叶梨, 垂枝柳叶梨)
This wild Pear species is native to northern Xinjiang, China, and was first formally described by Te-Tsun Yu in 1963. It grows well in USDA hardiness zones 5-8. These trees reach between 26 and 40 feet tall at maturity. Flowers are white and leaves, like the species common name alludes, are shaped like those on Apricot trees. They form a loose pyramid shape, and can grow quite well in heavy clay soils, though they prefer loamy substrate. Fruits are yellow-green and are eaten raw or cooked. This species requires between 500 to 1,000 chill hours to produce crops.

Pyrus betulifolia (Birchleaf Pear, Birch Leaved Pear, Birch-Leaf Pear, Tang Li, 棠梨, Du Li, 杜梨)
This wild pear species is native to northern and central China and Tibet, and can reach 32 feet tall when mature. It is suited for growing in USDA hardiness zones 4-9. These trees have noticeable thorns and narrow leaves that resemble those of Birch (Betula) trees. Fruits produced by this species are small, and are used to flavor rice wine in China and sake in Japan. The species is most commonly used as a rootstock for Asian Pear cultivars. This species is considered somewhat invasive, as it frequently hybridizes with the highly invasive Callery or Bradford Pear (Pyrus calleryana).

Pyrus boissieriana (Boissier Pear, Telka, تلکا, Wild Pear, Forest Pear, Golabi-ye Vahshi, گلابی وحشی, Golabi-ye Jangali, گلابی جنگلی, Yabani Armut, Ahlat, Turkmen Pear)
Native to southwestern Turkey and adjacent areas of Turkmenistan and Iran, this species is most commonly used as a rootstock for domestically grown pears. These are woodland trees, and are named for Swiss botanist Pierre Edmond Boissier. The species grows well in USDA hardiness zone 5 and generally needs between 600 and 900 CH to produce a good crop.

Pyrus bourgaeana (Pyrus mamorensis) (Iberian Pear, Iberian Wild Pear Tree, Piruétano, Galapero, Peral Silvestre, Mamora Pear, Catapereiro, Pereira-Brava, Carapeteiro)
Closely related to Pyrus communis, this small tree is native to Spain, Portugal and Morocco. Flowers are white, sometimes tinted with pink hues, and have five petals. Fruits have green to brown skin and pulp that is high in fiber, though they are not usually eaten. This species is resistant to blight, but are often killed by storms or high winds. Flowers bloom February through March. These trees grow well in USDA hardiness zones 8-10.

Pyrus x bretschneideri (Ya Pear, Yálí Pear, 鸭梨, Pearple, Chinese White Pear, Nashi Pear, Papple, Báilí, 白梨, Duck Pear)
This species is native to northern China, where trees are widely cultivated for their edible fruit, which are very juicy and white to light yellow. This species has a requirement of between 200 and 500 CH to produce a good crop. Trees reach up to between 20 and 50 feet tall when mature. Cultivars of this species include 'Ya Li' (Duck Pear, with a narrow neck), 'Dangshansuli' (commercially dominant Chinese White Pear cultivar with large green-yellow fruits), 'Tsu Li' (oblong to teardrop-shaped fruit with crisp, juicy flesh), and 'Early Shu' (early maturing with flavorful large fruits). Chinese White Pear grows well in USDA hardiness zones 4-8.

Pyrus calleryana (Callery Pear, Bradford Pear, Bean Pear, Duli, 杜梨, Luli, 鹿梨, Chali, 赤梨, Tangli, 糖梨, Wild Pear, Cây Lê)
This species is native to China, Vietnam, and various regions of eastern Asia. Trees reach between 16 and 26 feet tall, and often have conical or rounded crowns. Flowers are white and bloom abundantly in springtime, and marble-sized fruits that follow are generally considered inedible, though they are an important food resource for local wildlife. This species is considered highly invasive across the eastern, midwestern, southern regions and California in the United States. Cultivars of this ornamental species are listed and described below:

'Aristocrat'

'Autumn Blaze'

'Bradford'

'Capital'

'Chanticleer'
('Cleveland Select')

'New Bradford'

'Redspire'

'Whitehouse'

Pyrus communis (European Pear, Common Pear, Kumtheria, كمثرى, Armot, إاص)
This species of Pear tree is native to central and eastern Europe and northern Iraq. It is a very important cultivated fruit in its native range. Fruits are teardrop-shaped and have sweet, juicy flesh. European Pear grows well in USDA hardiness zones 3-9. These trees typically need between 400 and 1,000 CH to produce a good crop, though this varies by cultivar. Cultivars of this species include:

'Abate Fetel'
A major cultivar in Italy. 600-1,000 CH.

'Beurre Hardy'
Also known as 'Gellerts Butterbirne', these trees are commonly used as intermediate grafts. 200-500 CH.

'Conference'
Developed in Britain, this cultivar produces medium-sized greenish fruits with a bottle shape. 600-900 CH.

'Pera Rocha'
Cultivated in several areas of Portugal. Skin is yellow-green and fruits are juicy and sweet. 550 CH.

Pyrus cordata (Heart-Leaved Pear, Plymouth Pear, Wild Pear)
This rare wild species of Pear forms a small tree that prefers to grow at woodland edges. This species reaches about 33 feet tall when mature, and flowers from April to May. Flowers are pale cream to pinkish, and have a somewhat unpleasant smell. The species is suited for USDA hardiness zones 9-10.

Pyrus elaeagrifolia (Oleaster-Leaved Pear, Silverleaf Pear, Dardhë Gjethehunap, маслинолистна круша, Maslinolistna Krusha, Thorny Pear, трънлива круша, Wild Pear Tree, αγριαχλαδιά, Agriachladiá, αγριοαπιδιά, Agrioapidiá, Ahlat, Yaban Armudu, Silver Pear, Păr Argintiu, груша лохолистная, Olive-Leaved Pear, груша маслинолистная)
This species is native to Albania, Bulgaria, Greece, Romania, Turkey, and Crimea, and produces trees that reach to 30 feet tall when mature. They are highly resistant to frost and drought. Fruits are small, rounded, and greenish and foliage resembles that of Eleagnus angustifolia (Wild Olive or Oleaster). This species grows well in USDA hardiness zones 5-9 and requires between 350 and 450 hours to break winter dormancy.

Pyrus korshinskyi (Kazak Pear, Bukharan Pear, Korshinsky's Pear, Korshinsky's Almurut, Коржинский алмуруту, Grusha Korzhinskogo, Груша Коржинского, Shaking Pear, Buchara Pear)
This wild pear species is native to Afghanistan, Kyrgyzstan, Tajikistan, and Uzbekistan (central Asia). These trees are critically endangered due to overharvesting, grazing in the area, and its use as a popular rootstock. This species has the potential to reduce the impact of disease on domesticated pear species. Kazak Pear is suited for USDA hardiness zone 5, thriving in temperate mountain regions.

Pyrus nivalis (Yellow Pear, Snow Pear, Ornamental Pear, Peral de las Nieves, Peral Nevado, Poirier des Neiges, Poirier D'hiver, Schneebirne, снежна круша, Απιδέα η χιονώδης, Vastaggallyú Körte, Pero Alpino, Grusza śnieżna, груша сніжна, Kar Armudu)
This species of Pear is native to southeastern Europe through western Asia. Fruits can be eaten raw or cooked and have a mild sour taste. Fruits are harvested in October in their native range, when they are still dry and unripe. These trees reach up to 33 feet tall when mature, and are able to survive periods of drought as well as very high and low temperatures. They are suited for USDA hardiness zones 5-9.

Pyrus pashia (Afghan Pear, Wild Himalayan Pear, Batangi, Tangi, Mahal Mol, Passi, Indian Wild Pear, Wild Pear, Mayal, Mehal, Melu, Kainath, Kainth)
This large to medium-sized (to 40 feet) deciduous tree has an oval-shaped crown and produces white to pinkish flowers with red anthers. Fruits are small and pear-like, with an astringent but sweet taste. The texture of the flesh is grittier than other species. The species is native to Pakistan, Vietnam, China, India, Iran, and Afghanistan and is suited for USDA hardiness zones 5-9.

Pyrus pyrifolia (Asian Pear, Persian Pear, Korean Pear, Taiwanese Pear, Chinese Pear, Zodiac Pear, Three-Halves Pear, Papple, Naspati, Sand Pear, Nashi Pear, Apple Pear, Japanese Pear, Oriental Pear, Shāli, 沙梨, Sali)
This species is native to China and northern Indochina and fruits are typically used in pies, made into preserves or eaten raw. The fruits have a very high water content and a crisp, grainy texture. They are large and fragrant. These trees are suited for growing in USDA hardiness zones 5-9 and have a chill hour requirement of between 300 and 500 hours. Cultivars of this species include 'Hosui' (with bronze-brown skin and very juicy flesh), 'Shinseiki' (yellow-green skin with mild sweet flavor), 'Chojuro' (amber russet skin with rich sweet butterscotch flavor), 'Nijisseiki' (yellow-green skin with crisp mild tart-sweet flesh), and 'Korean Giant' (very large fruits with bronze russet skin, extremely crisp and sweet).

Pyrus salicifolia (Willow-Leaved Pear, Weeping Pear, Willowleaf Pear, Söğüt Yapraklı Armut, Golabi-ye Barg-bidi, گلابی برگ بیدی, Mountain Pear, Dag Armout)
This species is native to an area that spans from Turkey and the Caucasus through Armenia and Iran. This deciduous tree reaches between 33 and 40 feet tall when mature. The crown of these trees is rounded, and foliage is weeping and silvery. Flowers are large and pure white, and fruits are inedible and green. These trees are commonly cultivated as ornamentals in gardens, and can be trimmed back and shaped almost like a topiary. Cultivar 'Pendula' (also known as 'Silver Frost'' pictured) is the main form of this species, and produces arching, weeping branches with silver-green foliage and white flowers). This species is suited for growing in USDA hardiness zones 4-7.

Pyrus ussuriensis (Ussurian Pear, Harbin Pear, Manchurian Pear, Siberian Pear, Sandolbae, 산돌배, Iwate-yamanashi, 岩手山梨, Michinoku-nashi, 陸奥梨, Ussuri Pear, Grusha Ussuriyskaya, Груша уссурийская)
This species is native to Korea, Japan, and far eastern Russia, and grows to reach up to 50 feet tall at maturity. It is considered a hardy Pear species; fruits are somewhat edible, though they are typically juiced instead of eaten fresh. This species is suited for growing in USDA hardiness zones 3-7 and has a requirement of 1,000 chill hours. Cultivars of this species include 'Prairie Gem' (with a dense crown and dark green foliage with bright gold fall color), 'Golden Spice' (with dark burgundy fall color and small, firm-yellow fruits good for canning), and 'McDermand' (hardy, upright with extreme cold tolerance and reliable seasonal interest).

Caring for Pyrus

Take care when planting these trees in the landscape, as some species have plant parts (such as seeds, bark, and leaves) that can be toxic to humans and pets if ingested. Pear trees thrive in full sun; they prefer to receive between 6 and 8 hours of direct sun each day, and will flower (and subsequently fruit) best in this exposure. Ensure that soil is well-draining before planting; if soils are compacted or overly clayey, amend the planting site with plenty of organic material and/or sand before installing. They prefer soils to be slightly acidic to neutral (with a pH of between 6.0 and 7.0). Avoid waterlogged conditions, and do not plant these trees in areas of the landscape that have any flooding problems. If planting trees in an orchard or in a row, ensure that enough space is left between plants to allow for their full size. Standard or full-size trees will need 25 feet of space and dwarf or semi-dwarf trees will need 10-15 feet of space. If growing in a high-density orchard, 3-4 feet of space is sufficient if trees are pruned regularly. Apply a thick layer of mulch around the base of trees to suppress weed growth, increase soil moisture retention, and help to regulate soil temperatures. Water newly planted trees regularly to help them establish a strong root system. Mature trees are more drought-tolerant, but will still need extra waterings, including deep waterings, during the growing, flowering, and fruiting seasons.

Pruning Pear trees is best done in late winter or early springtime, while the tree is still dormant and before new growth has pushed out for the year. At this time, remove dead, damaged, diseased or crossing branches and open up the canopy to increase airflow and sunlight penetration. Shape the tree to maintain an open, vase-like structure. Young trees should be heavily pruned after planting to encourage a strong central leader to emerge with well-placed scaffolding. Organic compost can be used yearly, applied in springtime around the base of trees to improve and maintain soil structure and nutrients. These trees have a range of life expectancies; from a few decades to a century or more depending on their use (ornamental or fruiting) and growing conditions.

Harvesting Pyrus
Many fruiting Pear species and cultivars require cross-pollination to set fruits; there are a few partially self-fertile cultivars, but most require a second tree for good production. Ideally, planting two or more varieties with overlapping bloom times will produce the best pollination results. Trees will typically begin producing fruits between 3 and 10 years after they are planted in the ground. Trees that have been grafted onto dwarf or semi-dwarf rootstock will produce fruit earlier in life than those grown on standard rootstock. Fruits are typically harvested between July and October, depending on the variety grown and climate. Pears are picked when they are still firm, and should come away from the branch easily when twisted or turned. Color can sometimes indicate maturity depending on the variety grown; For example, Asian pears change from green to yellow when they are ripe. Fruits will continue to ripen off of the tree if harvested too early. Harvested under-ripe fruits can be stored on the countertop at room temperature until it ripens, and then moved to the refrigerator crisper drawer. They can last for 3 to 5 days in the fridge if ripe, and 2-4 weeks (up to a few months) if kept un-ripened in the fridge. To store sliced Pear fruits, soak them in a mixture of lemon juice and water, and then pat them dry and place them in an airtight container. They will stay good for 2 to 3 days. Pears are used in poaching, baking, in slaws, on cheese or charcuterie boards, baked in desserts or breads, or roasted and caramelized.

Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.

Propagation

Pyrus can be propagated either by using cuttings or from seed. To ensure that your propagated plant will have the exact same qualities and characteristics as the parent plant, use the cutting method. If you would like to experiment and see what plant you can grow from seed, just keep in mind that it will not necessarily be the same as the parent plant. To propagate your Pear tree, follow the instructions below:

Propagating Pyrus by Seed

Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. The best potting medium for seed germination is a light blend of 1/3 pasteurized soil or compost, 1/3 sand, vermiculite or perlite, and 1/3 coconut coir or peat moss.
Harvest a ripe pear in summertime (see the fruit harvesting instructions in the care section above) and cut it into quarters. Remove the seeds with a paring knife, spoon, or your fingers, and place them in a bowl. Remove as many seeds as you can to up your odds of harvesting viable seeds. Germination rates for pear seeds generally range from 60-80%. Fill the bowl with water, and discard any seeds that float. Then, drain the bowl and lay the seeds out.
To increase germination rates, a period of cold-stratification is required. Place your seeds in a sealable container or plastic baggie filled with moistened peat moss or sand, and place the container in the refrigerator for around four months' time. After this period has passed, remove seeds and sow them.
Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about a quarter inch to a half-inch under the soil surface. Cover them with soil and water with your spray bottle. Place your tray of seeds in a warm area that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Germination usually takes 7-14 days from sowing. Once you begin to see seedlings sprout and they are able to be handled, transplant them to their own individual 3-inch pots, filled with the same potting medium as described in Step 1. Loosen the seedlings from the potting medium by digging down with the tines of your fork about an inch and a half, gently working the seedling up until it is out. Then, replant the seedling in its individual pot.
Keep the seedling's potting medium moist, but not wet, by spraying the soil with your spray bottle. Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 55 and 70 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring (after the danger of frost has passed), when you can transplant it to its new home.

Pear seeds are contained inside of the fruits produced by trees.

There are typically 10 seeds in each fruit, though this varies depending on the fruit's maturity, species, and growing conditions.

Problems and Pests

Certain Pyrus species are considered invasive in some regions; see the species descriptions above for more information. Check with local authorities before planting. Pyrus (Pear) trees are susceptible to the following pests and disease issues: