History: Thorn was discovered in Gloucestershire, England, in 1670. It was originally grown for cooking and fresh eating but is now primarily used to make perry. It is still commonly grown for perry production in England today.
Why We Grow It: This is the most reliable of the English perry pears for Canadian growing. Although this pear can be eaten fresh, it packs an astringent punch and is best made into a good perry instead.
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 with an upright and compact growth habit, produces heavy crops. Resistant 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: Middle
Ripens: Late September
Storage: Process within a week
Recommended Use: Perry, fresh eating
- Class: Bittersharp
- Sugar: High, SG 1.061
- Acidity: Very high, TA 10.3 g/L
- Tannins: High
- Juice Yield: Low to medium
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Taste: Astringent and bitter
- Recommendations: Traditionally made into a single-variety perry of good quality but Canadian growing conditions may impact that
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