Abate Fetel pears
Abate Fetel stands out among pears for its beautiful, slender, yellow-green fruits. The flavour and texture are somewhat like a Bartlett pear – it has that classic soft, buttery texture when perfectly ripe.
It was first introduced to the public 150 years ago – in 1874! – and still enjoys great popularity today. It is primarily produced in Italy, in the Emilia-Romagna region north of Tuscany, and has only begun appearing in North American grocery stores in the last decade.
Abate Fetel is said to hold up well in storage, with some people reporting good quality after five months in the fridge.
Partially self-fertile (the USDA pear genebank reports it sets fruit without pollination).
Disease resistance:
Susceptible to fire blight (which can be managed with pruning and good sanitation).
Parentage:
Although nowadays the variety is primarily produced in Italy, Abate Fetel was discovered in France, by an abbot (a head monk – Abate in Italian, hence the name) named Fetel in the 1860s. It is not clear whether Abbot Fetel found it as a chance seedling or as a result of an intentional cross. It is believed to be a seedling of Beurre Clairgeau, possibly crossed with Louise-Bonne d’Avranches. Note that some websites state the variety was developed in the 15th century, but I can find no source for this claim, whereas multiple sources I trust use the 19th century dates.
References:
Morgan, Joan. The Book of Pears: The Definitive History and Guide to Over 500 Varieties. Chelsea Green, 2015.
Image 1: Tsesmelis Fruit and Nut Nursery.
Image 2: Demirel Kardeşler.
Image 4: Top Plant.
