History: Golden Spice was developed by the University of Minnesota and introduced in 1949. It has Ussurian pear (Pyrus ussuriensis) heritage, a separate species from standard European pears (Pyrus communis).
Why We Grow It: Golden Spice is a Ussurian variety with excellent cold-hardiness. The fruit is small and yellow with a sweet, spicy flavour. It is resistant to fireblight.
Canadian Hardiness Zone: 3
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: Very hardy. Resistant to fireblight.
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: Mid September
Storage: Keeps a couple weeks when stored in cool, humid conditions
Recommended Use: Fresh eating, perry
- Class: Bittersharp
- Sugar: High, SG 1.061
- Acidity: Medium, TA 6.1 g/L
- Tannins: Medium to High
- Juice Yield: High
- Taste: Very good, sharp and sweet
- Recommendations: Good in blends (perry or cider) where it contributes sweetness and acidity
Size including roots:
- 1m+ Whip: 100cm+
- 1m+ Branched: 100 cm+ with 3 or more branches, 30 cm or more
- <1m Whip: less than 100 cm
*Information based on Claude Jolicouer's The New Cidermaker's Handbook