Saint Mathieu pear trees

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• Picking season: Late
• Self-fertility: Not self-fertile
• Flowering group: 4

Saint Mathieu is a traditional cooking pear, originating from the border areas of northern France and Belgium.

The pears are not very palatable for eating fresh because the flesh is quite hard and tannic. However they come into their own when baked or stewed.

Saint Mathieu organic pear trees for sale

Next deliveries: December 2024 - February 2025

• 11 yeartree on PyroDwarf rootstock25.00€
  Large tree (3m-5m after 10 years) Bare-root
  

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• 21 yeartree on Kirchensaller rootstock24.25€
  Very large tree (5m-6m+ after 10 years) Bare-root
  

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• 3Half-standard (2 years)tree on PyroDwarf rootstock34.00€
  Large tree (3m-5m after 10 years) Bare-root
  

  Collection only - contact us

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Click here to view estimated delivery charges. Our 2-year trees and some pot-grown trees are too big or unsuitable for mail-order and are only available for collection direct from the nursery. Please contact us if you wish to order.

Stock alert

Let me know when Saint Mathieu pear trees are back in stock.

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If you do not hear from us by March you can contact us to pre-order for next autumn.

Growing and Training

Saint Mathieu trees are naturally vigorous, and are traditionally grown on standard seedling rootstocks. Old trees get very tall and impressive.

Saint Mathieu characteristics

• Gardening skillAverage
• Self-fertilityNot self-fertile
• Flowering group4
• Disease resistanceGood
• Picking seasonLate
• Season of use2-3 weeks
• Food usesCulinaryTraditional cooker
• Country of originBelgiumFrance
• Period of origin1800 - 1849
• Flesh colourWhite
• Fruit colourGreen - lightRusset

Similar varieties

• 
  Hendre Huffcap
  A well-known English perry pear variety, and a reliable cropper. It makes a light, low-tannin perry.
• 
  Louise Bonne
  Louise Bonne is a pretty red-flushed French pear variety with sweet melting flesh.
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  Poire de Livre
  Poire de Livre is an ancient culinary pear from the north of France.
• 
  Winnals Longdon
  A traditional English perry pear variety, produces a low tannin perry.

More about pear trees

While you can gently cook dessert pears, their sweet soft flesh can become simply bland in the kitchen. If you want to really cook with pears you need to use dedicated culinary varieties. These typically have very hard dense flesh, with strong but not particularly palatable flavours when eaten raw. The application of heat - typically by baking, poaching, or stewing - transforms and brings out their flavours.