Moving Fuel: A Guide To Seasonal Pears

One of the best ways to keep your food consumption sustainable is by simply making a conscious effort to buy both in-season and locally-grown foods.  In the UK, that means no strawberries or cherries outside of summer, pumpkins only in the latter half of the year, and swedes all the time.  For a handy guide to seasonal British fruit and veggies, see Countryside Online here.

Recently, I wrote a post about how pears are the spice of life and a great source of fibre and vitamins.  Eating them in-season allows for British pears to reign supreme, cut pollution and do your bit for the environment.  Below is a handy list of British pear varieties and when they are best enjoyed as well as tasting notes.


Mid-August – October: the Williams pear 

Baking and boiling is the aim of the game, the Williams pears will go perfectly in a Pear Tarte Tatin, click here for the recipe.


September – May: the Conference pear

Photo by FOODISM360 on Unsplash

Crunchy and juicy with subtle perfume-hints.  Ooh, la, la!


October – February: the Concorde pear.  


Extremely juicy with a vanilla-like flavour, the Concorde pear starts off tarte and gets softer with age after harvest.


October – February: the Comice pear.

Photo by Jocelyn Morales on Unsplash

Crisp, clean, and arguably the most enjoyable when eaten plain and whole.  Trust us.

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