Pears are among the few fruits that can be successfully grown in every region of Texas. In fact, many old homeplaces still boast pear trees that continue to thrive and produce fruit, long after the owners have passed on. These hardy trees stand as a testament to the resilience and longevity of certain pear cultivars in our diverse and challenging climate.

When it comes to growing pears in Texas, understanding the different types of pears and their specific needs is crucial. Pears are broadly categorized into two distinct types: European pears and Asian pears. Each type originates from different parts of the world and brings its own unique characteristics to the table.

Biscamp Pears

European pears (Pyrus communis) are known for their fragrant, buttery flesh and a pronounced balance of sugar and acid. Varieties like ‘Bartlett’, ‘Bosc’, and ‘Anjou’ are some of the most well-known European pears. However, their success in Texas is limited due to the bacterial disease known as fire blight, which frequently kills entire trees, especially in areas with high humidity like East and Southeast Texas. Additionally, many European pear varieties require over 1,000 hours of winter chilling (temperatures below 45°F) to fruit properly—a condition met only in the Davis Mountains and parts of the High Plains.

Asian pears, on the other hand, are derived from species such as Pyrus ussuriensis and Pyrus pyrifolia, which are native to China and Korea. These pears, including varieties like ‘Shinko’ and ‘Chojuro’, are prized for their crisp texture, delicate floral aromas, and high sugar content. While Asian pears are generally more tolerant of fire blight than European pears, they are not immune, especially during wet years or in high-rainfall areas. I have not tried them all but to date have always lost Asian pears to fire blight as well. I am still trying different cultivars.

For Texas gardeners, the best options often lie in hybrid pears, which combine the characteristics of both European and Asian pears. These hybrids typically have chilling requirements ranging from 200 to 800 hours, making them adaptable to most regions of Texas. Yes, many refer to them as “hard, canning pears” but I like to think of them as “pears that aren’t dead from fire blight.”

Pear Pastries

Texas is a vast state with diverse climates, and pear production is divided into three zones by the Texas A&M AgriLife Extension Service, each with its own challenges and recommended varieties.

Zone 1: Hill Country and West Texas
This zone offers the lowest fire blight pressure and accumulates more chill hours. Recommended varieties include European hybrids like ‘Ayers’, ‘Warren’, ‘LeConte’, ‘Magness’, ‘Maxine’, ‘Moonglow’, ‘Orient’, and ‘Kieffer’. Asian varieties such as ‘Shinseiki’, ‘Nijisseiki’ (‘20th Century’), ‘Chojuro’, ‘Hosui’, ‘Shinko’, and ‘Shin Li’ also perform well here.

Zone 2: East Texas
With higher fire blight pressure, East Texas requires resilient varieties. European hybrids like ‘Kieffer’, ‘Orient’, ‘Moonglow’, and ‘Magness’ are recommended, along with Asian varieties ‘Shinko’ and ‘Shin Li’.

Zone 3: Deep South Texas
This zone experiences extremely low chilling and high fire blight pressure. Suggested varieties include European hybrids such as ‘Baldwin’, ‘Hood’, and ‘Floridahome’ (though ‘Floridahome’ is still under trial). Asian varieties like ‘Ya Li’ and ‘Tsu Li’, which require about 300 hours of chilling, have also shown promise in this region.

Pears, like all fruit trees, prefer well-drained soils, but they are more tolerant of heavy, wetter soils compared to other fruit species. However, in high-pH soils, certain pear rootstocks may exhibit significant iron deficiency.

Pyrus calleryana is often the best rootstock choice for sandy, acidic soils due to its good nematode tolerance and fire blight resistance. However, it can struggle with iron deficiency in alkaline soils. Pyrus calleryana is also quite invasive in East Texas, if grown without grafting to an edible pear.

Pyrus betulifolia is a better option for heavier-textured, high-pH soils, though it can be harder to find in nurseries. Dwarfing rootstocks, commonly used in the Pacific Northwest, generally do not perform well in Texas.

Pear Pies

The most prevalent and damaging disease of pears in Texas is fire blight. This bacterial infection can invade all parts of the pear tree, leading to symptoms like water-soaked blossoms, blackened leaves, shriveled fruit, discolored bark, and dead branches. The shoot tips often turn black and bend into a characteristic shepherd’s crook shape, and gummy, amber-colored ooze may seep from the tree, containing millions of bacteria that can spread the disease.

Choosing the right varieties for your location is the first line of defense against fire blight. However, some level of infection is almost inevitable, particularly in wet years. To minimize the impact, consider the following management practices:

Early in the growing season, applying low rates of copper fungicides (such as copper hydroxide, copper oxychloride, or copper sulfate) can help reduce the risk of infection. However, avoid applying copper after fruit set, as it can cause russeting on some varieties.

During the late dormant season, applying higher rates of copper can help reduce fire blight inoculum in the orchard. This is particularly effective when combined with other management practices.

When fire blight infection does occur, prune out diseased wood at least 8 to 12 inches below the last sign of infection. Dispose of the pruned wood by burning, burying, or hauling it away from the orchard to prevent further spread. Always disinfect pruning tools between cuts with a 10 percent bleach solution to avoid spreading the disease to healthy parts of the tree. Be sure to dry and lubricate the tools afterward to prevent rusting.

Other than an old unknown cultivar (I call it “Ezra Wheeler” for the former owner) I deal with fire blight to some degree on most cultivars that I grow. I even removed the “highly resistant” ‘Kieffer’ because it had more than its fair share. I also had to remove ‘Leconte’ and “Conn” because they were heavily infected. Current my ‘Warren’ is struggling with it but since it has only made one pear in seven years, I will not miss it if I have to cut it down. My ‘Moonglow’ finally started making small pears after about a decade, but the racoons harvest them all each year. I need to add a ‘Magness’. Thanks to a late freeze this year and a plethora of racoons and crows, the only pear I harvested was ‘Biscamp’, but the half bushel was enough for my mom to make pastries, pies, and preserves. I myself made a pear crisp.

Pear Preserves

Growing pears in Texas requires careful variety selection, attention to rootstock compatibility, and diligent disease management. By choosing fire blight-resistant varieties and following best practices for planting and care, you can enjoy the satisfaction of harvesting your own pears, whether for fresh eating, preserving, or baking.

I grow my pears in three different locations but the only site that manages to avoid devastation from raccoons and crows is in the chicken yard at my house where the flock gets to enjoy any that fall or that Mrs. G picks and feeds them when I am not watching.

For more information on growing pears in Texas, visit the Aggie Horticulture website and see the pear publication under Fruit and Nut Resources.