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Williams – The Pear

The fruit is ripe for harvesting from the end of August to the end of September.
The Williams variety of pear is one of those accidental 18th-century cultivars discovered in 1770, as a young tree, in the garden of a teacher in Aldermaston, Berkshire, England. The variety was later acquired by a nurseryman called Williams from Turnham Green, Middlesex, and introduced more widely as "Williams Bon Chretien". The fruit, which almost always occurs as an individual fruit on the shoots, is ripe for harvesting from the end of August to the end of September depending on the climate. The pears, which are harvested when the skins are still mostly green, attain full ripeness within up to 14 days. When they are green they can be placed in a cold store at 0 to -1 ºC for 2-3 months. The medium-sized to large fruit are regular pear- to bell-shaped, with a slight to moderate shoulder and are often retracted at the stalk. At the time of harvesting the skin is pale green, and yellow to lemon yellow when ripe for consumption, with reddish stripes or patches on the side which faced the sun. Only the pistil cavity occasionally exhibits rust. The flesh is yellowish-white, greenish at the edge, soft, melting and very juicy when ripe. The sweetish, spicy flavour with a unique, classic aroma is especially marked when the orchard is in a good location.