Pear 'Pitmaston Duchess'

This Victorian-era dessert pear is famous for producing exceptionally large, bell-shaped fruits that can reach impressive weights. The skin is a delicate pale yellow with patches of light russeting. When fully ripe, the flesh is melting, juicy, and possesses a pleasant sub-acid, aromatic flavour. It is particularly valued for exhibition and kitchen use, though it is excellent for eating fresh in October. The tree is notoriously vigorous and upright in habit, making it a grand addition to larger gardens, though it can be maintained on dwarfing rootstocks for smaller spaces. It is a triploid variety, meaning it requires two different pollinators to set fruit and cannot pollinate others. The white spring blossom is profuse and very decorative. While hardy to H6, it performs best in a warm, sheltered site to prevent wind damage to the heavy fruits. It thrives in deep, fertile soil that remains moist during the growing season.

Sun: Full sun.

Soil: Fertile, well-drained soil.

Hardiness: H6 — down to −20°C.

Flowering: Apr.