- Regular price
- Sold out
- Sale price
- $45.00 Sale
History: Gin pears were first recorded in England in 1886. It was said the perry made from this pear had a juniper flavour, hence the name 'Gin.' It it still quite popular in parts of England.
Why We Grow It: The small fruit of this pear are used chiefly for perry, producing a good quality juice of medium tannins and acidity. The harvested fruit can be kept up to a month until pressing.
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 bear fruit every other year but has heavy crops when it does. Very resistant to scab and canker.
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: Middle
Ripens: Late October
Storage: Keeps until November when stored in cool, humid conditions. Process within 3-5 weeks.
Recommended Use: Perry
- Class: Bittersharp
- Acidity: Medium
- Tannins: Medium
- Taste: Supposedly juniper-esque flavour, floral notes
- Recommendations: Makes a great single-variety perry
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