Pears are one of the most unfairly overlooked fruits out there.

Most people have only ever met pears in their grocery store form: picked too early, slightly disappointing, and somehow rock hard right up until the exact three-minute window where they turn into pear soup. A properly ripened pear fresh from the tree is a completely different thing altogether.

We’re growing 14 varieties of pears at the orchard, ranging from classic fresh eating pears to specialized perry pears grown specifically for fermentation. Some are crisp and refreshing. Some become soft, buttery, and intensely aromatic as they ripen. Others lean into richer flavours with spice, honey, citrus, or floral notes that make people stop halfway through eating one and go, “Wait… pears can taste like this?”

One of our favourites is Clapp’s Favourite, a large heritage summer pear that ripens in late August. It’s sweet, wildly juicy, fragrant, and absolutely unapologetic about making a mess. This is a stand-over-the-sink or eat-it-outside kind of fruit, and honestly, those are usually the best ones.

Part of what makes pears so fun is that they refuse to all behave the same way. Some are best eaten crisp. Some need a few quiet days on the counter before they hit their stride. Some are perfect for fresh eating while others are incredible baked, preserved, poached, or fermented. Pear season unfolds gradually through late summer and early fall, with different varieties arriving as the season changes.