Guyot, or Docteur Jules Guyot, is a early pointed, though slightly squat pear with a roughish yellowing peel, sometimes with a slight blush. This is not the most flavoursome of pears, but does have melting tender flesh which is very juicy and typical of many early varieties. It looks similar to the Bartlett (Williams’ Bon Chr├ętien) pear, though does not have quite the same eating quality unless harvested at the perfect time, and is slightly larger.

Limonera is a Spanish version of Guyot, also known as French Bartlett in some areas.

Ripening: Guyot is best eaten when soft, otherwise the flesh will be unrewarding. As an early variety, the fruit ripens quickly, and the flesh can become over-soft, so this is not a variety to keep for long.

Origin: Although named after Docteur Jules Guyot, an expert in the cultivation of grapevines, the variety was developed by nurseryman, M. Ernest Baltet and his brother in Troyes, France and released in 1875. In 1885, the variety was introduced into the USA.

Grown in: Guyot is widely grown in southern Europe and North America.

Harvest & Availability: For European markets:
Mid to late August: from Spain (Limonera) and France.