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Williams pears are medium to large in size and have a true pyriform, or pear shape, which has a large rounded base that tapers to a smaller curved neck with a light brown stem. The thin skin brightens as it ripens, transforming from green to a golden yellow, and is smooth and firm with some blushing and russeting. The flesh is aromatic, moist, cream-colored to ivory, and is fine-grained encasing a central core containing a few small, black-brown seeds. When mature but not fully ripe, Williams pears are crunchy, tart, and slightly gritty, but when fully ripe, they develop a juicy, smooth, buttery texture with a sweet flavor.
Seasons/Availability
Williams pears are available year-round, with peak season in the fall through winter.
Current Facts
Williams pears, botanically classified as Pyrus communis, are the fruits of a fast-growing tree that can reach over six meters in height and are members of the Rosaceae family along with apples, peaches, and apricots. Also known as the Williams Bon Chrétien pear, Williams pears are most commonly known as Bartlett pears in the United States and are a popular early season variety. Williams pears are favored for their unique shape, rich coloring, sweet flavor, and smooth texture, and can be used in a wide variety of culinary applications including savory dishes, desserts, and cocktails.
Nutritional Value
Williams pears contain vitamin C, potassium, iron, and dietary fiber.
Applications
Williams pears are best suited for both raw and cooked applications such as baking, boiling, and grilling. They can be consumed fresh, out-of-hand, added to salads for a sweet flavor, sliced into wedges and served on cheese boards, or blended into a granita to top of ice cream. Williams pears can also be layered in sandwiches such as grilled cheese, used as a topping over pizza, or mixed into yogurt and oatmeal. The pears can be smoked over a charcoal grill for added flavor or sliced to add a sweet flavor to cocktails with tequila and mezcal. Williams pears also make excellent preserves, syrups, chutneys, and can be dried or baked into cakes, muffins, crisps, and quick bread. Williams pears compliment gorgonzola cheese, walnuts, pumpkin seeds, garlic, onions, shallots, tomatoes, cucumbers, carrots, pomegranate seeds, strawberry, apple, spinach, pork, chicken, lamb, oysters, oregano, rosemary, parsley, mint, cilantro, cinnamon, allspice, and honey. They will keep up to three weeks when stored in the refrigerator and a little over one year when stored in the freezer.
Ethnic/Cultural Info
Williams pears are the most popular and most commonly grown variety of pear in the United States. Today, it makes up fifty percent of the total pear crop in the country, followed by anjou and bosc pears. Williams pears are also known as the “canning pear” because they hold their shape and have a distinct flavor and sweetness when preserved. Approximately two-thirds of the Williams pear production in the United States is dedicated to producing purees, canning halves, slices, or pieces, and for pear juice. Canned pears are widely available at supermarkets, but some consumers choose to can their own pears at home using sugar, syrups, apple juice, or water. While canning at home is an excellent way to preserve an excess amount of pears for extended use, caution should be taken to ensure that the canning and preserving process are done correctly to avoid health-related issues.
Geography/History
Williams pears are native to Europe and were discovered in England initially by a schoolmaster named Mr. Stair in 1765. A nurseryman named Williams later acquired the variety and introduced it to the rest of England. In 1799, Williams pear trees were imported to Massachusetts and were planted on the estate of Thomas Brewer. The estate was then acquired by Enoch Bartlett, who later propagated and introduced the pear under his own name, unaware that the variety was already established as Williams in Europe. Twenty-five years after it was introduced in the United States, it was discovered that the bartlett and the Williams were the same variety and today it is still known by the two names in Europe and the United States. Williams pears can be found at farmers markets and specialty grocers in the United States, specifically Washington, Oregon, and Northern California, Canada, Asia, and Europe.
Williams pears develop visually striking traits as they ripen, with their thin skin transitioning from green to a golden yellow that may include some russeting and blush tones. Their creamy, fine-grained flesh is moist and aromatic, encasing small black-brown seeds at their core. They transform from tart and gritty when immature to sweet and buttery when fully ripe, making each stage distinct and appealing.
Williams pears are incredibly versatile and can be enjoyed raw or cooked in dishes like cakes, muffins, and quick bread. They pair wonderfully with foods like walnuts, spinach, onions, and garlic, as well as cheeses such as gorgonzola. The pears can even be smoked for extra depth or added to cocktails for a sweet twist. Stored properly, they last up to three weeks in the fridge or over a year in the freezer, making them perfect for long-term use.
Williams pears are botanically classified as Pyrus communis and belong to the Rosaceae family, along with apples, peaches, and apricots. These pears come from fast-growing trees that can exceed six meters in height. Renowned for their unique shape, rich coloring, and smooth texture, Williams pears have a sweet flavor and are versatile in culinary uses, from savory dishes and desserts to creative cocktails.
Williams pears are in-season at London's M&S stores …Williams pears were first discovered in England by a schoolmaster, Mr. Stair, in 1765, and were later popularized by a nurseryman named Williams. In 1799, the variety was introduced to the United States, where it became known as Bartlett pears due to a misattribution. It took 25 years to confirm that Bartlett and Williams pears were the same. Today, they are enjoyed globally, with availability in Europe, North America, and parts of Asia.
Williams pears are the most popular variety of pear in the United States, accounting for fifty percent of the total pear crop. They are commonly known as the "canning pear" due to their ability to hold shape and maintain sweetness during preservation. Roughly two-thirds of Williams pear production is dedicated to creating canned pears, purees, and pear juice, making them a staple for both commercial and home canning.
Pewex
Via Fabio Massimo, 35, 00192 Roma RM
Williams pears are known for their classic pear shape, transitioning from green to golden yellow as they ripen. Their thin skin may exhibit some blushing or russeting. While their flesh starts off crunchy and slightly tart when unripe, it becomes creamy, smooth, and buttery with a sweet taste as they mature. Inside, they contain a fine-grained, aromatic flesh encasing a central core with small black-brown seeds.
Pewex
Via Fabio Massimo, 35, 00192 Roma RM
Williams pears: These versatile fruits excel in raw and cooked dishes, enhancing salads, cheese boards, and sandwiches. They add sweetness to pizza, yogurt, and cocktails when grilled. They pair well with ingredients like gorgonzola, walnuts, spinach, and cinnamon. Stored properly, they last three weeks in the refrigerator or over a year in the freezer.
Eataly London
135 Bishopsgate, London EC2M 3YD, United Kingdom
02045380271
Williams pears are known for their sweet flavor, smooth texture, and rich coloring. Also called Bartlett pears in the U.S., they belong to the Rosaceae family, which includes apples, peaches, and apricots. These pears are versatile and can be enjoyed in desserts, savory dishes, and cocktails. They are also rich in nutrients like vitamin C, potassium, iron, and dietary fiber, making them a healthy addition to your diet.
Pewex
Via Fabio Massimo, 35, 00192 Roma RM
Williams pears: These pears were first discovered by Mr. Stair in England in 1765 and further popularized by a nurseryman named Williams. After being imported to Massachusetts in 1799, they were mistakenly renamed Bartlett by Enoch Bartlett, leading to dual naming. They're still known as Williams in Europe and Bartlett in the United States. You can find them in markets across America, Canada, Asia, and Europe.
Magnum Express
Almagul 18 A, Almaty, Kazakhstan
William pears imported from Argentina…Williams pears are the most popular variety of pear in the U.S., making up half of the country's total pear crop. They're also called the "canning pear" because they retain their shape and flavor when preserved. Two-thirds of U.S. Williams pear production goes toward purees, canned products, and pear juice. Canned pears can be made at home using syrups or juices, but proper canning methods are crucial to avoid health risks.
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