The Bartlett pear is a popular summer variety, prized for its distinctive flavor and smooth texture. Unlike most common fruits, the Bartlett pear must be harvested at a stage of maturity before it is fully ripe. If left to ripen on the branch, the fruit often develops a mealy, gritty texture and a poor internal quality. To ensure the best eating experience, the goal is to pick the fruit when it is physiologically mature but still firm and green.
Identifying the Harvest Window
The harvest season for Bartlett pears typically begins in the late summer, spanning from mid-August into early September, depending on the local climate. Monitoring the fruit’s physical development provides the initial clue that the harvest window is opening. Pears should have reached their full, characteristic size and shape.
At this mature stage, the skin color will transition from a deep, leafy green to a noticeably lighter green or a faint yellowish-green tint. This subtle color shift is an important visual indicator, but the fruit must still be firm to the touch. Another visual sign is the change in the small, natural pores on the skin, called lenticels, which begin as white dots but turn brown as the fruit matures. This initial window can last for several weeks, allowing for a gradual harvest.
Testing for Maturity
Determining the precise moment to pick a Bartlett pear requires specific tests beyond visual inspection to confirm internal readiness. The most reliable method for the home grower is the stem lift test, which assesses the fruit’s natural separation from the branch. To perform this, gently lift a pear to a horizontal position or tilt it slightly upward.
If the pear is ready, the stem should break easily from the branch or spur with a slight twist, requiring minimal force. If the pear resists, it is not yet mature, and forcing it off will likely damage the stem or the branch. A second test involves sacrificing a single pear to check the color of the seeds. Seeds inside a mature Bartlett pear should be entirely dark brown or black, indicating full physiological maturity.
For a more technical assessment, especially in commercial settings, a pressure tester is used to measure flesh firmness. Mature Bartletts are harvested when their flesh firmness is between 17 and 20 pounds-force, measured with an 8-millimeter probe. Harvesting within this precise range is necessary because if the pear softens too much on the tree, it will develop the undesirable mealy texture.
Proper Picking and Handling
Once maturity is confirmed, picking and immediate post-harvest handling must be done with care to prevent quality loss. Always use the stem lift technique to detach the fruit cleanly, avoiding tearing the skin or damaging the fruit spur that produces next year’s crop. It is important to leave the stem attached to the pear, as removing it creates an open wound that invites rot and decay during storage.
Pears are highly susceptible to bruising, so they should be placed gently into picking containers rather than dropped or tossed. Any impact or compression damage can lead to brown spots and internal breakdown, significantly reducing storage time and final eating quality. Immediately after picking, the pears must be moved to a cool environment to quickly lower their internal temperature and slow down the natural process of respiration. A delay in cooling shortens the potential storage life of the fruit.
The Essential Ripening Process
The Bartlett pear has a unique chilling requirement necessary for proper ripening after harvest. Unlike apples or stone fruits, pears will not develop their characteristic juicy, buttery texture and sweet flavor if they ripen immediately after picking. A period of cold storage, or conditioning, is required to activate the enzymes responsible for softening and flavor development.
For Bartletts, this conditioning period can be achieved by placing the fruit in a refrigerator or cold storage at a temperature between 30 and 32°F. While commercial storage times may be longer, home growers can often satisfy the requirement with just one to two days of chilling. This cold exposure prepares the fruit to respond to ethylene, the natural ripening hormone.
After the chilling period is complete, the pears can be moved to room temperature, ideally between 65 and 75°F, to begin the final ripening phase. At this point, the fruit will begin to soften and the skin will turn from green to yellow over the course of several days. The pear is ready to eat when it yields to gentle pressure applied near the stem end, indicating that the flesh beneath is soft and ready.