Chojuro Pear

Discovered as a chance seedling in Kawasaki, Japan in 1895 by Tatsujiro Toma. Deciduous tree reaching 10-15 feet with white spring flowers and red fall foliage. 

These trees bear medium to large round fruit with golden-brown russeted skin and crisp, juicy flesh. Distinctive butterscotch and rum flavor. Ripens mid-August to mid-September with 4-5 month storage life. Highly productive (50+ lbs) but bruises easily. Requires cross-pollination and 450-550 chill hours.

This variety became extremely popular in Japan during 1890s scab pandemic, accounting for 80% of Japanese pear cultivation before declining in 1950s. Introduced to California (1939) and Australia (1980). Now the most popular Asian pear variety in the U.S. and grocery store standard. Stone monument in Kawasaki honors Toma's contributions.