An early-midseason perry pear with medium acids and low tannins. Origin: a very old English cultivar grown since the 1600s. Tree: small, upright and compact with conspicuous spurs; very productive, but very slow to come into bearing; fruit scab often present. Perry: fruit milled within one week of harvest; juice acidity 0.57, tannins 0.10, specific gravity 1.062; produces a good quality vintage with low tannins. Fruit: small, pyriform, occasionally turbinate, 42–64 mm long, 40–54 mm diameter; stem short, 11–25 mm; no stem basin; wide, shallow calyx basin; calyx stiffly upright. Skin yellow, russetted at stem and calyx ends; lenticels numerous but inconspicuous. Flesh with few stone cells around core. Ripens mid-late September in England’s West Midlands, early September in western Oregon.
Home