Garber pears are a rare, old-world variety believed to be a cross between a European pear (Pyrus communis), and a Japanese pear (Pyrus serotina) to create what is often called an apple-pear or pear-apple. Garber pears are not considered an “Asian pear” by any means, but they do share some similar characteristics.

Garber pears are medium sized, hard fruits with a smooth, thin, yellow-green skin, and can develop a red blush as the fruit ripens. They range in shape from the quintessential pear to a rounded apple; the shape is sometimes compared to that of a Delicious apple or Kieffer pear. Garber pears have a crisp texture, similar to the crunch of an apple, with a mild pear flavor. The flesh ranges in firmness from extremely hard to very firm, and is slightly gritty and moderately juicy.

Serving Ideas

Garber pears are mostly known for being a processing pear and great for canning, however, when stored properly have also been enjoyed for fresh eating. Garber pears are best eaten or used for canning when they are still firm. Garber pears can be stored in the refrigerator for several weeks, yet are most flavorful at room temperature. Slice garber pears and add to a green salad for a crunchy texture or add to a cheese plate. Garber pears can be used for tarts and muffins as well.

Geography/History

Garber pears were developed in near the capital of Pennsylvania in the mid-to-late 19th century by J.B. Garber. The garber pear is the parent pear of the Ayers variety.

Seasons/Availability

Garber pears are available in the late summer and early autumn months.