A midseason perry pear with low acids and tannins. Origin: a very old English cultivar, grown in the West Midlands, particularly Herfordshire, since before 1600. Tree: mature tree is medium size, with few main leaders and wide crotch angles; very adaptable, growing well in diverse locations; very precocious, heavy producer but tends toward biennial bearing; late flowering; some fruit scab. Perry: fruit milled up to 3 weeks after harvest; juice acidity 0.29, tannins 0.09, specific gravity 1.055; produces a low acid, low tannin vintage of average quality. Fruit: small, globular to turbinate, 39–49 mm long, 42–51 mm diameter; stem short and stout, 14–19 mm, often swollen where attached to the fruit; small, narrow stem basin; slight calyx basin. Skin greenish-yellow, almost completely covered with red; slight russet at stem and calyx ends; lenticels numerous, large. Flesh yellow, firm, dry, with a small number of prominent stone cells around core. Ripens mid October in England’s West Midlands, mid September in western Oregon.
Home