Pyrus communis General Leclerc - Pear Tree

Pyrus communis General Leclerc is a fairly recent variety, introduced into the collections of INRA in Angers, France in the 1950s. Hardy, vigorous and drought-resistant, this variety is known for the excellent taste of its fruit. It produces a medium to large-sized fruit, pear-shaped and stout. Its skin is thick, slightly rough, changing from greenish-yellow to bronze-yellow when ripe, marbled with beige spots, and tinged with reddish reflections on the sunny side. Its white flesh is fine, melting, juicy, sweet, pleasantly acidic, marked with a spicy aroma, with few or no seeds. Harvesting takes place from mid-September to mid-October, and the fruits can be consumed as soon as they are picked and can be stored until January. Pleasantly acidic and rich in sugar, it is a delicious pear to be enjoyed on its own. When cooked, it is a variety that lends itself well to many sweet or savoury recipes. This Pear tree prefers a sunny exposure, in well-drained, cool, deep, rich, and non-calcareous soil. It is a partially self-fertile variety that requires the presence of other pear varieties nearby to improve pollination and increase the number of fruits.

Pyrus communis (Common Pear) is a fruit tree belonging to the Rosaceae family. Present in Europe since ancient times, it originates from the forests of Western Asia. Over the centuries, a very large number of cultivars have appeared. Its cultivation is widespread in Europe. Derived from a seedling of Doyenné du Comice, the General Leclerc variety was obtained in 1950 by Alfred Nomblot, a nurseryman in Bourg-la-Reine (Hauts-de-Seine), France. Introduced in 1954 for testing, in the collections of INRA in Angers, it was marketed from 1974.

The General Leclerc Pear forms a tree with an upright structure that can reach a height of 4 to 5 metres (13 to 16 feet), producing many slightly arched branches. Its habit is well suited to tall forms (on stems) or low forms (in goblet shape) or espalier forms (fan-trained). Its deciduous foliage is composed of large leaves, 8 to 10 cm (3 to 4in) long, alternate, ovate, and shiny green, taking on yellow-orange autumnal hues. Flowering occurs in April, which generally protects it from frost. The white flowers, single, 2 to 3 cm (1in) in diameter, grouped in umbels, are nectar-bearing. They can be destroyed by frost from -2 to -3°C (28.4 to 26.6°F). It is a hardy tree that can withstand temperatures around -25°C (-13°F) and is suitable for cultivation in most regions. This Pear tree is said to be self-sterile or self-incompatible, the flowers cannot fertilise themselves. That is why the presence of other pear varieties nearby, whose flowering occurs at the same time, is necessary. The varieties Comtesse de Paris, Conference, Doyenné du Comice, Beurré Hardy, Duchesse d'Angoulême, Jules Guyot, Louise Bonne d'Avranches, Passe-Crassane, and Williams are suitable for cross-pollination, thus increasing the number of fruits.

The General Leclerc Pear is a high-yielding variety with rapid fruiting. The fruiting, abundant and regular, begins from mid-September and continues until mid-October. The fruit can be consumed as soon as it is picked. It is medium to large-sized, pear-shaped and stout. Its skin is thick, slightly rough, changing from greenish-yellow to bronze-yellow when ripe, marbled with beige spots, and tinged with reddish reflections on the sunny side. Its white flesh is fine, melting, juicy, sweet, pleasantly acidic, marked with a spicy aroma, with few or no seeds. The pear can be consumed both raw and cooked, in compotes, pastries, desserts, fruit or mixed salads, in combination with cheeses or as an accompaniment to savoury dishes, alongside duck, white meats (poultry and lamb), or game. It is also perfect for making juices or fruit syrups. 

Rich in water, the pear refreshes and quenches thirst. Very fleshy, it provides a great feeling of satiety. Moderately calorific, it is rich in potassium, calcium, and magnesium, with a significant iron content. Its content of vitamins C and E, antioxidants, and fibres makes the pear a health asset. It is invigorating, energising, and rehydrating. The fruits can be stored until January. Storage can be done in a cool, dry place, protected from light at a temperature around 8 to 10°C (46.4 to 50°F) or in a cold room, sealed from outside air at a temperature of 1 to 3°C (33.8 to 37.4°F).

In the Pear category, Pyrus domestica General Leclerc is a hardy and vigorous variety, quite susceptible to scab and bacterial fire blight. Easy to grow, it likes cool and deep soils, but it dislikes overly well-drained and alkaline soils. To obtain high-quality fruits, thinning should be practiced by reducing the number of fruits on the tree. Pruning for aeration, by removing some branches in the centre of the tree, will provide light and give the fruits a beautiful colouration. It will also limit the occurrence of diseases. Very popular thanks to its fruit, the pear tree finds its place in gardens for the pleasure of young and old alike. With a wide range of varieties, it is easy to find the one that best suits your tastes.