About
A culinary pear. The fruits are large and hard with slightly gritty flesh that turns pink in cooking. Fairly vigorous, reliable and hardy, but suitable only for very slow cooking. This cultivar has large attractive blossom. The fruit keeps very well after harvesting in mid-autumn. Pollination group 4; triploid. Season of use: January to April.
About the genus
Pyrus are deciduous trees or shrubs with oval leaves and scented white flowers in spring, followed by green or brown fruits, edible in some species
Growing conditions
SunlightFull sun
Soil typeClay, Loam, Sand
Soil pHAcid, Neutral
Soil moistureMoist but well-drained, Well-drained
AspectSouth-facing, West-facing
ExposureSheltered
UK hardinessH6
Plant details
Plant typeFruit Edible
HabitBushy
FoliageDeciduous
Height4-8 metres
Spread4-8 metres
Time to full height5-10 years
Suggested usesCottage and informal garden, City and courtyard gardens, Wildlife gardens
Care notes
CultivationNeeds a deep, fertile, moist but well-drained, fairly neutral soil in a sheltered, sunny position. Will not thrive on very acid soils, shallow chalk soils or with shade for more than half the day. See Pears or pear cultivation for further advice
PruningRegular pruning required, according to form: cordons, espaliers and Prune established fans. Can also be grown as standards or spindlebushes. For further guidance see: pruning new pear trees, summer pear pruning, winter pear pruning, renovating pear trees
PropagationPropagate by grafting or chip budding onto a clonal rootstock for fruit; quince rootstocks are usually used. The rootstock used will effect plant size
Pest resistanceMay be susceptible to aphids, caterpillars, codling moth, pear blister mite, pear midge and pear and cherry slugworm
Disease resistanceMay be susceptible to pear scab, brown rot, blossom wilt, pear rust, fireblight and replant diseases