Beurre d’Anjou is a large traditional French dessert pear with melting sweet flesh and an excellent flavour.
The English pomologist Robert Hogg, writing in the 1884, described it as “A very superior pear“, while Hedrick in his book Pears of New York claims “… it has no superior and few equals in appearance and quality of fruit“.
It ripens very late in the autumn, and the pears can be kept in a fridge for several months.
Beurre d’Anjou is certainly a candidate for having the “best” flavour of any pear, however it is a late season variety and requires a sunny warm autumn climate to ripen properly.
Variety characteristics
Old winter pear variety, probably of Belgian or French origin in the early 19th century, later introduced under the name Anjou in England and America.
Origin and identity
Exact parents unknown
Nec Plus Meuris, Anjou, D’Anjou, Green Anjou
Growth and adaptation
Vigorous, upright to spreading habit
Compatible with quince rootstock, though vigour may be weak depending on the clone.
Disease behaviour
Low susceptibility to scab
Additional variety information for Beurre d’Anjou is provided in partnership with Orange Pippin.
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