The pears cultivated in Europe are thought to have arisen from Pyrus communis, a species native to Europe and Northern Asia. The fruit is small, hard, gritty, sour and astringent, and there is little evidence of its use for food by prehistoric people in Europe. In Japan and China cultivated pears developed from P. pyrifolia, now called Asian pears or Nashi (Japanese word for “pear”). Greek and Roman literature includes lists of cultivated pear varieties and discussed those suitable for wine, perry, or culinary use, while noting that the fruit should not be eaten raw. Through crossing and selection, the quality of pears for fresh eating was gradually improved. In medieval times, France was known for producing the best dessert pears, and many varieties were brought to England after the Norman Conquest in 1066. In 1770 one of the most important varieties still in cultivation today was developed, ‘Williams Bon Chrétien,’ bred by an English schoolmaster. Brought to America in 1797 and planted at an estate in Massachusetts, it was propagated and sold by Enoch Bartlett under his own name, not knowing the true name. Bartlett pears became – and remain today – one of the leading
varieties in the USA. As pear orchards became more widespread, new and better seedlings were found and propagated by local farmers. Development and selection of improved varieties has continued to the present day, conducted by both private and state sponsored research programs.
Trials of European pears at WSU Mount Vernon NWREC began in the mid 1960s, to look at the varieties that were commonly available in nurseries, test new introductions, and screen seedlings of local origin that might prove to be better in quality and show improved resistance to disease, especially pear scab.
