Beurre d'Anjou pear trees

(Ne Plus Meuris)

Pyrus communis

Beurre d'Anjou is listed in the RHS Plants for Pollinators

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Picking season: Late
Self-fertility: Not self-fertile
Flowering group: 3

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.

Beurre d'Anjou organic pear trees for sale

Next deliveries: December 2026

11 yeartree on BA29 rootstock28.00€
Medium tree (2m-3.5m after 10 years) Bare-root
Sold-out
21 yeartree on PyroDwarf rootstock29.25€
Large tree (3m-5m after 10 years) Bare-root
31 yeartree on Kirchensaller rootstock28.00€
Very large tree (5m-6m+ after 10 years) Bare-root
4Half-standard (2 years)tree on BA29 rootstock43.00€
Medium tree (2m-3.5m after 10 years) Bare-root
Collection only - contact us

EU delivery countries

Click here to view estimated delivery charges. We can deliver to most countries in the EU. However 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.

Growing and Training

Beurre d'Anjou is partially self-fertile, so should set some pears when grown on its own - although production will be improved if there are other different but compatible pear trees nearby.

Unusually for a pear which originated in Europe it has some resistance to fireblight, and is very cold-hardy.

History

Its origins are unknown but it is believed to have been raised near the town of Angers in the late 17th or early 18th century, or possibly in Belgium. In any case it was known in both England and the United States before 1850.