Unique Features: The Parker pear was selected by the University of Minnesota from a crop of openly pollinated seedlings of a Manchurian pear in 1934. The fruit, which is more oblong than pyriform, is sweet and fine textured. The fruit can be left on the tree until fully ripe. In mid-August through September the fruit turns to a rich mahogany color without any core rot or graininess problems. It may be picked early and stores well refrigerated. The fruit is excellent for canning and good for fresh eating and cooking. The Parker does need another pear for pollination, and most varieties except for Luscious and Gourmet will work. The Parker pear is highly susceptible to fire blight, so it is best pruned from December to early March. It is also relished by deer, but if your tree survives it can live and produce for up to 50 years.