Pears!
At Hocking Hills Orchard, here at the Four Seasons Cabins, we grow many different varieties of Apples, Pears, Grapes and other fruit.
Pears for eating, pears for making Perry (Pear Cider) and pears for canning! From small to large in size. Green, yellow, russetted and red skinned and even red fleshed, there are a world of flavors in pears. They are great eating. More great tastes to try.
Pear varieties
- Bartlett
- Beurre Gris
- Bon Chretien d'Hiver
- Doyenne du Comice
- Joey's Red Flesh Pear
- Normannischen Ciderbirne
- Old Home F33
- Red Pear
- Rotkottig Frau Oster
- Sucree Verte
- Summer Blood Birne
- Ubileen Gift
- Verbelu
- Verte Longue d'Automne
(1770 England, UK)Bartlett is the standard against which all pears are compared. It makes up approximately 75% of US and Canadian production. Bartlett pear is large with the classic pear shape and is golden with blushes of brownish red. It is smooth and juicy, with a pleasant touch of tartness. It is good for fresh eating, canning or preserves. It ripens off the tree after a few weeks to develop the famous musky flavor. The large production in North America may be due to its keeping quality, which can last for up to three months. Tree is medium in size, compact, upright and is ideal for dense planting. It has qualities that satisfy growers: it is long-lived, vigorous, highly productive, and bears early. It is self-fruitful in the arid West, but needs pollination elsewhere. It ripens from mid-August to mid-September and requires 800 hours of chilling.
(1650 France) Leroy gives 29 synonyms for this variety. Listed by Ragan as 'Brown'. Must not be confused with 'Beurre Gris d'Hiver Nouveau' or with 'Beurre Gris d'Ete' which are distinct varieties. A very old pear, the origin of which is lost in antiquity. Mentioned by Olivier de Serres in 1651 and by C. Millet in 1652. Listed by Rea as being grown in England in 1655 under the name of 'Boeure de Roy'. Fruit medium in size, roundish or bergamot in form. Skin greenish-yellow, sometimes blushed, occasionally russeted, fairly attractive. Flesh fine, melting, juicy. Acidulous, vinous flavor, high in dessert quality except for grit at the center. Tree resembles that of Beurre Hardy in form and foliage chacteristics. Quite susceptible to fire blight. - H. Hartman, Oregon Ag. Experiment Station, 1957
(1495 France) Name translates as "Winter Good Christian".
(1849 Angers, France) From the first seed bed in the fruit garden of Comice Horticole, Angers, Department of Maine-et-Loire, France. First fruited in 1849. Introduced into America, 1850. First recommended for general cultivation by A.P.S. in 1862. Fruit medium to large, sometimes very large, obovate-obtuse-pyriform. Skin fairly thick, granular, susceptible to blemishes, sometimes russeted, greenish-yellow in color, often blushed. Flesh very fine, melting, extremely juicy, quite free of grit. Sweet, rich, aromatic, vinous flavor. Regarded by many as the standard of dessert quality smong pears. Midseason. Fruit inclined to bruise easily in the ripe stage. Tree large, stately, vigorous, but slow in coming into bearing. Semi-dwarf on quince, moderately susceptible to fire blight. Doyenne du comice is a temperamental variety which reaches perfection only under limited conditions of soil, climate, and location. - H. Hartman, Oregon Ag. Experiment Station, 1957 Comice is marketed by Harry and David in southern Oregon under the trademark name 'Royal Riviera'
(USA) From Joey's Farm - 100 year old orchard. This is probably "Blutbirne".
(1913 Normandy, France) This Perry pear was named for Normandy, France, where it was originated. In Normandy, France, and in upper Austria this cultivar grows widely. It is excellent for making perry and for distillation. The fruit is small, turbinate, and greenish-yellow covered with cinnamon-russet and ashy-gray dots. The flesh is yellowish-white, somewhat dry and can be sweet but with some sprightliness.
(Paris, Illinois, USA) Originated as a chance seedling by B. O. Curtiss at Paris, Illinois, Old Home is important for characteristics other than its fruit (which is very small). The tree is vigorous and well formed, and has proven highly resistant to blight in tests conducted at the Southern Oregon Experiment Station. It is now widely used as a blight resistant trunk and as framework stock, and is known to be a very good source of blight resistant seedlings.
(1500 England, UK) Red Pear (PI 541317). -- A mid season perry pear with low acids and tannins. Origin: A very old English cultivar, grown in the West Midlands, particularly Herfordshire, since before 1600. Fruit: Small, globular to turbinate, 39-49 mm. long, 42-51 mm. diam.; stem short and stout, 14-19 mm., often swollen where attached to the fruit; small, narrow stem basin; slight calyx basin. Skin greenish-yellow, almost completely covered with red; slight russet at stem and calyx ends; lenticels numerous, large. Flesh yellow, firm, dry, with a small number of prominent stone cells around core. Ripens mid October in England s West Midlands, mid September in western Oregon. Tree: Mature tree is medium size, with few main leaders and wide crotch angles; very adaptable, growing well in diverse locations; very precocious, heavy producer but tends toward biennial bearing; late flowering; some fruit scab. Perry: Fruit milled up to 3 weeks after harvest; juice acidity 0.29, tannins 0.09, specific gravity 1.055; produces a low acid, low tannin vintage of average quality. - Brooks and Olmo Register of Fruit and Nut Varieties.
(1942 South Dakota, USA) (Beautiful Arcade x Fluke 38) x Red Flesh cross. Medium size fruit. Solid red skin covered with a graying bloom. Striking watermelon red flesh, tart flavor. Makes excellent apple sauce and can be used for pickling. Ripens in late July to August. Developed by Dr Nels Hansen.
Large, round orange red apple. Light orange flesh that is very crisp, almost hard! Sweet tart flavor. Ripens in late October.
Large, round orange red apple. Light orange flesh that is very crisp, almost hard! Sweet tart flavor. Ripens in late October.
Large, round orange red apple. Light orange flesh that is very crisp, almost hard! Sweet tart flavor. Ripens in late October.
Large, round orange red apple. Light orange flesh that is very crisp, almost hard! Sweet tart flavor. Ripens in late October.
Large, round orange red apple. Light orange flesh that is very crisp, almost hard! Sweet tart flavor. Ripens in late October.