Williams pear

History and origin

Originally from Asia, the pear has been cultivated since Antiquity and symbolizes longevity and fertility. The “Bon-Chrétien” variety owes its name to Saint François de Paule, who offered a seed to Louis XI. In England in the 17th century, it was renamed “Williams” after a local nurseryman. Introduced to the United States in 1799 by Enoch Bartlett, it is known there under the name “Bartlett”. In France, Léon Leclerc propagated this variety around 1828, and it became the most cultivated pear in the world, prized for its sweetness and versatility.

Variety and cultivation

Williams pears, conical with thin green to yellow skin, are juicy, sweet and slightly tart. They thrive in temperate climates on vigorous pear trees, resistant to disease, and preferring light soils. The harvest, by hand, is carried out at the end of summer for optimal maturity.

Did you know?

Some producers sell bottles of brandy containing a whole Williams pear. To obtain this performance, the fruit is introduced into the bottle directly on the tree, at the start of growth, and must be kept like this until picking.