Abate Fetel, or more accurately, Abaté Fétèl, is Italy’s favorite pear. It is an elongated fruit with a slightly curved shape and speckled green or pale yellow skin. The flesh is sweet and the flavour distinctively aromatic, and size is medium to large. This a pear to be eaten when crisp or having ripened further and softened, depending on preference.
Many believe that Abaté Fétèl can only achieve its unique flavour when grown in Italy, but recent plantings in the southern hemisphere are testing this theory. So far, quite successful production has taken place in South Africa and Chile, but flavour has not quite matched the ‘mother’ source.
Quality: Look out for good firmness, and a background colur of no more than very pale yellow. Pronounced rub marks or softening and wrinkling of the stem-end can indicate fruit of less than perfect maturity or condition.
Origin: Abaté Fétèl is named after the man who bred the variety in the 15th century, a French monk.
Grown in: This is the main pear grown in Italy and has long been been uniquely Italian. Recent plantings in South Africa, Argentina and Chile are now coming into production for consumption in the European summer.
Harvest & Availability: Abaté Fétèl can be stored for several months, hence its long availability from Italy.
- January: Italy
- February: Italy
- April: South Africa, Chile, Argentina
- May: South Africa, Chile, Argentina
- June: South Africa, Chile
- July: South Africa, Chile
- September: Italy
- October: Italy
- November: Italy
- December: Italy