Pear (pyrus communis) SANTA MARIA

The 'Santa Maria' pear (Pyrus communis 'Santa Maria') is an Italian variety bred in the 1950s. This variety is known for its high quality fruit, early ripening and excellent adaptability to different growing conditions.

The fruit of 'Santa Maria' is medium to large, with a typical conical to bottle shape. The skin is greenish-yellow, often with a slight red cheek on the sunny side. The flesh is white to creamy, juicy, tender and very tasty, with a harmonious sweet and sour flavour. The fruit ripens in late August to early September and is suitable for direct consumption shortly after harvesting. They have a short shelf life and should therefore be eaten or processed within a few weeks of harvesting.

The 'Santa Maria' tree grows moderately vigorously and produces a pyramidal crown which is suitable for a variety of growing shapes such as quarter-trunks or corkscrews. The trees start bearing early, producing regular and abundant crops. The variety has moderate resistance to common pear diseases such as scab, and preventive protection is recommended.

The Caucasian pear rootstock (Pyrus communis var. caucasica) is a vigorous grower and provides good compatibility with most pear varieties. This rootstock is tolerant of a wide range of soil conditions, including calcareous and drier soils, and is suitable for extensive cultivation and traditional orchards. It has high drought and frost resistance and is less susceptible to root diseases.

A sunny site with deep, fertile and well-drained soil is recommended for successful cultivation. Avoid sites with high water tables. 'Santa Maria' is partially self-pollinating, but planting close to pollinators such as 'Williams' or 'Conference' is recommended for a better crop. Regular pruning promotes healthy growth and a good quality crop, and shaping into an open canopy for better light is recommended.

'Santa Maria' is a versatile variety suitable for a variety of growing conditions, providing tasty and juicy fruit ideal for both direct consumption and processing.