TFM_Poire Française

French Pear

Provence-Alpes-Côte d'Azur
Production area
Provence-Alpes-Côte d'Azur

From Williams to Guyot, Beurré Hardy, Comice, Passe-Crassane and Conférence, there are hundreds of varieties of this oblong fruit with a rotund base. Which is why it’s found in stores almost year round. Better still, as this fruit has been grown for over 6,000 years, there are literally thousands of tasty ways to enjoy it. 

What you need to know

Although pear pips have been found on sites dating back to the Neolithic period, they were probably first cultivated in China, 4,000 years before the modern era! Since then, time has worked its wonders, improving both growing practices and the fruit itself. Today in France, on rich, humid and well-drained soils, pollinated pear trees – which can grow as high as 65 feet and live for two centuries – produce Comic, Guyot, Louise-Bonne d’Avranches and other varieties, which are harvested before they ripen. Why? Because the pears develop a mealy texture if they mature on the tree. They also become extremely fragile when ripe. After picking, the fruit is cold-stored until they develop the optimal look and taste for the market. 




A slightly soft fruit, especially around the stalk.


Skin without bruising or marks.


While fruit's qualities depend on the variety, pear flesh is generally white with a mealy, buttery texture and a sweet taste.


The ripe fruit has a light scent.

Nutritional benefits

Like many other fruits, pears contain plenty of carbohydrates and water, and are also fairly rich in fiber. 

Editor's note

« The names given to some varieties in medieval France – “Caillou rosat” (stony rose) and “Poire d’angoisse” (pear of anguish) – suggest pears were not always as tasty as they are today. It was only in the 18th century that they developed their buttery texture, thanks in large part to La Quintinie, the gardener of Louis XV in Versailles, who crossed different varieties of pears. »

How to use


Several days at room temperature – never in the fridge! 


After peeling and cutting, pear flesh tends to oxidize and darken, which you can prevent with a dash of lemon. 


Pears are delicious with game and poultry or in dishes made from heirloom vegetables. They can also be used in countless sweet dishes, from the celebrated Bourdaloue pie to Poire Belle Hélène and classics such as Tatin caramelized pear tart, clafoutis, charlotte bread pudding, fruit salads, stewed fruit and jellies. 

Pair with

Foie gras, duck, Roquefort cheese, honey, chocolate, toffee, almonds and more, helped down with a close cousin: Domfront sparkling pear cider. 

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