Forelle, an oblong pear, changes its background colour from green-yellow to golden yellow with a brilliant red contrasting blush. Coarse in texture, the flesh is creamy-white. Production is early April to late August.
Packham’s Triumph is a medium to large light-green pear, uneven in shape. However, it’s one of the most popular eating pears. When ripe, the skin colour remains green-yellow and this deliciously sweet pear has a creamy white flesh with a fine texture. Production is late January to late July.
Rosemarie, an attractive smooth-skinned pear with a slight blush and good eating quality, has an orange-red to pink blush on a yellow background. Production is from late December to February.
Sempre, a slightly stubby pear, has a light green skin and pale, smooth flesh. The taste is sweet and juicy. Production is early January to mid-February.
Williams’ Bon Chrétien is often simply known as ‘Williams’ and is the most commonly grown pear variety in most countries outside Asia. The skin of this bell-shaped pear turns yellow as the flesh ripens and the creamy, juicy white flesh is smooth. It’s an early fruiting variety, which originated in England in about 1765. Production is late December to late February.