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Gin Pear

Gin Pear

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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

Perry Properties:
  • 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
      Quantity must be 1 or more

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