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Taynton Squash Pear

Taynton Squash Pear

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History: Little is known about the origins of Taynton Squash. Its name is derived from the village of Taynton in England where it was discovered at the parish. It was possibly discovered at some point in the 17th century as writings on it from 1811 describe it as an old variety. It was noted at the time for producing an excellent perry although now it is considered rather average.

Why We Grow It: This ancient English perry pear produces 4-5cm round green fruits in heavy crops. They should be blet for two days at most before being turned into perry, of which they make an average quality single-variety perry. 

Canadian Hardiness Zone: 5

Soil Preference: Sandy loam, loam, clay loam. Prefers average to moist conditions with well-drained soils, avoid planting anywhere that floods for more than two weeks in the spring. 

Growth Habits and Disease Resistance: Moderately vigorous and sturdy, tends to have heavy crops every other year. Very susceptible to scab.

Sun/Shade: Full sun (approx. 8-10 hours of sun daily)

Pollination: Requires a pollinator of a different pear variety (European or Asian) that blooms around the same time  

Flowering Time: Early

Ripens: September 

Storage: Process within a couple days

Recommended Use: Perry

Perry Properties:*
  • Class: Medium
  • Sugar: SG 1.058
  • Acidity: Medium, TA 4.5 g/L
  • Tannins: Medium, 1.3 g/L
  • Recommendations: Can be made into a single-variety perry of average quality

    *Information based on Medieval Cookery

    Size including roots:

    • 100-200 cm whip, 1 year grade
    • 100 cm+ with 3 or more branches, 30 cm or more, 2 year grade
    • 50-80 cm, B-grade
      Quantity must be 1 or more

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