The Beth pear is an old English pear variety, a cross between the Beurre Superfin and the Williams Bon Chretien. It was developed by Tydeman at the East Malling Research Station in Kent in 1938, but went unnamed until 1974. It never achieved widespread popularity and nowadays is difficult to find. It may sometimes be found in garden centres or from online tree specialists.
The fruit is small to medium-sized with an irregular conical shape and greenish-yellow skin. With its excellent rich falvor, it is similar to traditional French pears: sweet and juicy with white flesh that melts in the mouth. It ripens in late August and September.
The Beth pear is mainly eaten fresh. It is not a good cooking pear, as when it is cooked the flesh tends to fall apart and disintegrate.