Pear Picking Season at U-Pick Orchards

Pears are one of the more unusual u-pick crops because they behave differently from almost any other fruit in one critical way: pears must be picked before they ripen, then ripened off the tree. Unlike peaches, apples, or cherries — where you pick ripe fruit and eat it — a pear left to ripen on the tree turns mushy and gritty from the inside out. Understanding this principle unlocks the full potential of u-pick pear orchards.

When Is Pear Season?

Pear u-pick season follows closely behind the early apple varieties, typically running from late August through October in most US pear-growing regions. The timing depends on variety and location.

Pacific Northwest: August Through October

Washington and Oregon produce the majority of commercial pears in the United States. The Hood River Valley in Oregon (along the Columbia River Gorge) and the Wenatchee, Yakima, and Medford areas are prime pear-growing regions.

Bartlett pears (also called Williams) ripen first, typically late August through September. Winter varieties like Bosc, d'Anjou, and Comice follow in September and October.

Northeast: September Through October

New England and New York have good pear orchards, often on the same farms as apples. Bartletts begin in late August to early September; other varieties through October.

Mid-Atlantic: September Through October

Virginia, Pennsylvania, and New York have pear orchards with seasons running from September through October. Adams County, Pennsylvania, and the Shenandoah Valley of Virginia have particularly good options.

Midwest: September

Pear production in the Midwest is less concentrated than apple or cherry, but farms in Michigan, Ohio, and Wisconsin do grow pears. September is the primary harvest window.

The Ripening Puzzle

The unusual characteristic of pears — they ripen from the inside out — is both a challenge and an opportunity for u-pick visitors.

If you wait until a pear feels soft from the outside to pick it, the inside is already mushy and the pear is past its prime. Instead, pears must be picked while still firm (before outside softening begins) and then allowed to ripen at room temperature for several days.

How to Tell When to Pick (Not When They're Ripe)

At a u-pick orchard, staff will typically guide you. The indicators that a pear is ready to pick (even though it is not yet ripe):

The color has begun to change. Green varieties (Bartlett, d'Anjou) will start to develop a slight yellow tinge. Russet varieties (Bosc) will be a warmer brown-gold rather than bright green-gold.
The stem releases easily. Lift the pear upward to horizontal and give it a slight twist. A mature pear releases from the spur cleanly. An immature one holds on.
The seed cavity has enlarged. If you cut open a test pear, mature fruit has a defined seed cavity; immature fruit has seeds that are still light-colored.

Do not pick a pear that does not release with the upward-and-twist method — it is not yet mature.

Ripening at Home

Once you bring firm pears home:

Place at room temperature (65–75°F) in a single layer
Check daily by pressing the neck of the pear gently with your thumb
When the neck area gives slightly to pressure, the pear is ripe
Eat immediately or refrigerate briefly — a ripe pear deteriorates quickly

Do not ripen in the refrigerator — cold temperatures halt the ripening process. Refrigerate only after the pear has reached ripeness.

Pear Varieties at U-Pick Orchards

Bartlett (Williams)

The most common American pear. Yellow-green when mature, turning butter-yellow when ripe. Very sweet, soft, aromatic. One of the best for fresh eating and canning.

Season: Early — late August through September

Bosc

Tall, elongated shape with russeted brown-gold skin. Crisp, dense flesh with a spiced flavor. Excellent for poaching, baking, and eating fresh. The Bosc's density makes it hold shape better when cooked than softer varieties.

Season: September through October

Comice

Considered by many to be the finest pear variety for fresh eating. Large, squat, very juicy with rich, sweet, butterscotch-like flavor. The variety in pear-and-cheese gift boxes.

Season: September through October

d'Anjou (Green and Red)

A versatile variety with sweet, slightly citrusy flavor. Holds up well in cooking. Green d'Anjou does not change color much when ripe — use the neck-press test rather than color. The Red d'Anjou is a distinctive burgundy color.

Season: October

Seckel

A tiny, sweet pear that is a u-pick favorite for children because of its small size. Very sweet, good for fresh eating and preserving.

Season: August and September

Asian Pears

A category unto themselves. Asian pears are round (not the classic pear silhouette), crisp like an apple even when ripe (they do not soften the way European pears do), and very juicy and sweet. Some u-pick orchards grow them.

Season: August through September

Buying Quantities

Pears store well when kept firm (unripe) in the refrigerator. Bartletts can hold in cold storage for 2 to 4 weeks; Bosc and d'Anjou for 3 to 5 months. This makes pears an excellent canning and preserving crop.

Planning guide:

Fresh eating, 1 week for 4 people: 6 to 8 pounds
For canning (pear halves in syrup): 17 to 18 pounds per 7-quart batch
For pear jam or butter: 5 to 7 pounds per batch

What to Make with Pears

Fresh eating: A ripe Comice or Bartlett with good cheese (aged Gouda, Roquefort, sharp cheddar) is one of the great simple pleasures of autumn.

Poached pears: Bosc pears poached in spiced red wine or sugar syrup are an elegant fall dessert.

Pear butter: Like apple butter, made in a slow cooker or on the stovetop with pears, sugar, and warm spices.

Canned pear halves: Bartletts canned in a light sugar syrup are a classic pantry item.

Pear and ginger jam: Fresh pears with crystallized ginger and lemon — excellent on biscuits or with cheese.