Abate fetel is an heirloom variety of pear first bred in mid-fifteenth century Europe.

The long, slightly banana-shaped abate fetel pears are a yellowish-green with a russet coat. Their white flesh has a slightly crisp texture and a sweet flavor with notes of honey. The entire pear is edible, including the seed bed. Abate fetel pears are ready to eat when they are just barely soft to the touch.

Serving Ideas

Abate fetel pears are perfect for eating fresh, out-of-hand. Their flavor and texture would lend well to any baked dish, pear tart or cake. Dice or slice pears for salads or use as stuffing for pork or chicken. Can these heirloom pears to preserve their flavor.

Geography/History

Abate fetel pears were developed in France in 1866. They were named after Abbé Fétel , the monk that first bred them. They are considered a “chance” seedling. They are referred to as an Italian fruit and are grown in the Emilia-Romagna region. Abate fetel pears can also be found growing in Argentina, South Africa and now California in the US.

Seasons/Availability

Abate fetel pears are available for a short time during the early spring months.