A midseason perry pear with medium acids and low tannins. Origin: traditional English cultivar from West Gloucestershire popular during the 1800s. Tree: mature tree is smaller and with wider crotch angles than most other perry cultivars; vigorous and sturdy as a young tree; heavy producer but tends toward biennial bearing; very precocious bearing; mid-late flowering; some fruit scab. Perry: fruit milled up to 4 weeks after harvest; juice acidity 0.44, tannins 0.12, specific gravity 1.069 from older trees, values lower from young trees; produces a dark-colored, aromatic, mild-flavored vintage of average quality. Fruit: small, turbinate, 46–58 mm long, 38–52 mm diameter; stem thick, 8–24 mm; no stem basin, slight calyx basin. Skin pale green or yellow-green with red blush, russetted at stem and calyx ends, with numerous lenticels. Flesh has stone cells concentrated toward calyx end and around core. Ripens in October in England’s West Midlands, early September in western Oregon.
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