{"title":"Best Pears for Drying","description":"\u003cp\u003eThe 3 varieties in our catalog that scored 8 or higher out of 10 for drying. Scored on sugar concentration, flesh texture and whether the flavor holds up once the water is gone.\u003c\/p\u003e\u003cp\u003eAn 8 is Very good on the adapted Beach (1905) grade, a 9 is Very good to best and a 10 is Best. Varieties that scored 6 or 7 are genuinely good at this too, and you will find them under the matching Shop by Use group.\u003c\/p\u003e\u003cp\u003eEvery score in this list is sourced. Nothing is here because it is popular, and nothing is here on our word alone. The full evidence, including what each variety scored for every other use and why, is in the use guide.\u003c\/p\u003e","products":[{"product_id":"bartlett-pear","title":"Bartlett Pear","description":"\u003cp class=\"\" style=\"white-space: pre-wrap;\" data-rte-preserve-empty=\"true\"\u003eThe most widely grown pear in the world, Bartlett doesn’t need much of an introduction. Its taste has stood the test of time—and its trees have too, at least sometimes. One Bartlett reportedly withstood -41°F in Minnesota, although we think that may have been an anomaly (maybe due to this tree's deep soils and perhaps good airflow). We’ve also seen Bartlett perish in its second year after hitting -38°F in Fortine, MT on 1\/13\/24.\u003c\/p\u003e\n\u003ch3 style=\"white-space: pre-wrap;\" data-rte-preserve-empty=\"true\"\u003eFlavor, History \u0026amp; Growth Habit\u003c\/h3\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\" data-rte-preserve-empty=\"true\"\u003eFirst grown in 1797, Bartlett’s sweet and juicy flavor has made it a favorite for centuries—especially when left to ripen on the tree, which most commercial Bartletts never get the chance to do. It’s also notoriously fast-growing, which means you won’t be waiting as long for your first harvest compared to other pear varieties.\u003c\/p\u003e\n\u003ch3 style=\"white-space: pre-wrap;\" data-rte-preserve-empty=\"true\"\u003ePollination \u0026amp; Site Considerations\u003c\/h3\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\" data-rte-preserve-empty=\"true\"\u003eIf you’re cramped on space, Bartlett is partially self-fertile and can be planted on its own—though, as with most fruit trees, you’ll get more fruit with a partner.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\" data-rte-preserve-empty=\"true\"\u003eCold hardy to -35°F, Bartlett should do well in most of the warmer valleys in Western Montana (Missoula, Bitterroot, Flathead, Mission), but it’s probably not hardy enough for Eastern MT.\u003c\/p\u003e\n\u003ch3 style=\"white-space: pre-wrap;\" data-rte-preserve-empty=\"true\"\u003eTree Details\u003c\/h3\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\" data-rte-preserve-empty=\"true\"\u003eThese trees are grafted onto OHxF87 and are available in several sizes.\u003c\/p\u003e","brand":"Montana Fruit Trees","offers":[{"title":"OHxF 87 Semi-Dwarf: 5-7 ft. Regular Grade (Pruned to 5 ft. for Shipping)","offer_id":42539489558594,"sku":null,"price":64.99,"currency_code":"USD","in_stock":true},{"title":"OHxF 87 Semi-Dwarf: 5-7 ft. (Larger \u0026 More Branching) Pruned to 5 ft. for Shipping","offer_id":42539489591362,"sku":null,"price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5687\/2514\/files\/bartlett-pear-harvest.webp?v=1789019191"},{"product_id":"stuttgarter-gaishirtle-pear","title":"Stuttgarter Gaishirtle Pear","description":"\u003ch3\u003eOverview\u003c\/h3\u003e\n\u003cp\u003eStuttgarter Gaishirtle (also known as Geishirtl or Geishirtli) is Rod McIver and Luke Robinson’s all-time favorite pear. It is a versatile heirloom discovered around 1750 near Stuttgart, Germany, by a goatherd. Its name translates loosely to “little goatherd from Stuttgart.”\u003c\/p\u003e\n\u003ch3\u003eHistory \u0026amp; Uses\u003c\/h3\u003e\n\u003cp\u003eGaishirtle has long been prized for its versatility, valued both fresh at the table and for preservation. Some sources list it as a really good pear for drying, which I can't believe because they would all be eaten fresh by the time there is any left for drying. One drawback is that it does not have a long shelf life at all. Maybe week or two tops.\u003c\/p\u003e\n\u003cp\u003eDried Gaishirtle pears are a traditional ingredient in Hutzelbrot, a classic German fruit bread, often made alongside dried plums. Because the fruit contains less tannic acid and juice than many traditional perry pears, it is generally considered less suitable for cider production.\u003c\/p\u003e\n\u003ch3\u003eFruit Quality \u0026amp; Ripening\u003c\/h3\u003e\n\u003cp\u003eThe fruit ripens in Western Montana typically between the third and fourth week of August (the photo for this description was taken August 25th in Kalispell, MT). Flavor is excellent when fully ripe, with qualities that apparently carry particularly well through drying and preservation.\u003c\/p\u003e\n\u003ch3\u003eCold Hardiness\u003c\/h3\u003e\n\u003cp\u003eGaishirtle is hardy to approximately −35°F. It is unknown whether it can reliably survive colder temperatures, and we err on the side of caution when rating its hardiness. Notably, a long-lived tree survived for decades in a cold Zone 4 area of Kalispell, Montana, before being lost to a windstorm in 2024. If you are in much of eastern MT where temps can drop below -35F, steer clear of Gaishirtle and instead opt for one of our Russian pears.\u003c\/p\u003e\n\u003ch3\u003eOther Notable Characteristics\u003c\/h3\u003e\n\u003cp\u003eThis is a pear with deep cultural and historical roots, valued as much for tradition and preservation as for fresh eating. Its combination of flavor, history, and adaptability make it a standout choice for growers interested in classic European pears with proven performance in fairly cold climates. Take it for what it’s worth, this pear has an incredible flavor. “The best pear I’ve had when picked ripe (when it is ready) off the tree.” - Luke\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Montana Fruit Trees","offers":[{"title":"OHxF 87: Semi-Dwarf: 3-5 ft.","offer_id":45133897138242,"sku":null,"price":49.99,"currency_code":"USD","in_stock":true},{"title":"Pyrus communis Full Size: 3-5 ft. (One Year Older)","offer_id":42504999403586,"sku":null,"price":59.99,"currency_code":"USD","in_stock":true},{"title":"OHxF 333 Semi-Dwarf: 3-5 ft. (1 Year Older)","offer_id":45133897203778,"sku":null,"price":59.99,"currency_code":"USD","in_stock":true},{"title":"OHxF 87: Semi-Dwarf: 5-7 ft. (Pruned to 5 ft. for Shipping)","offer_id":45133897171010,"sku":null,"price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5687\/2514\/files\/stuttgarter-gaishirtle-pear-on-tree.jpg?v=1789021109"},{"product_id":"red-sensation-bartlett-pear","title":"Red Sensation Bartlett Pear","description":"\u003ch3\u003eOverview\u003c\/h3\u003e\n\u003cp\u003eRed Sensation Bartlett is a red-skinned sport of the classic Bartlett pear, offering the same rich sweetness and melting texture as traditional Bartlett with the added appeal of deep red coloration. The red is pretty striking.\u003c\/p\u003e\n\u003ch3\u003eOrigin and History\u003c\/h3\u003e\n\u003cp\u003eRed Sensation Bartlett originated as a naturally occurring sport of Bartlett, selected for its improved red color while retaining the eating quality that made Bartlett the most widely planted pear in North America. Like standard Bartlett, it traces its lineage back to Europe before becoming firmly established in North American orchards, where it set the benchmark for fresh-eating and canning pears.\u003c\/p\u003e\n\u003cp\u003eSide note: Sometimes us growers look down on the commercial varieties, resenting the fact that there isn't much diversity of varieties in the grocery stores. They often taste bland, too, which it owed to myriad factors (cultural practices, when their picked relative to ripeness, how they're stored, etc.). But even in light of the heavily industrialized way commercial fruit is grown, Bartlett is still pretty top tier. So if it is top tier even under these conditions, its that much better grown by you and picked at peak ripeness.\u003c\/p\u003e\n\u003ch3\u003eFruit \u0026amp; Uses\u003c\/h3\u003e\n\u003cp\u003eFruit is medium to large with smooth red skin that develops best in full sun. The flesh is fine-textured, juicy, and aromatic, with classic Bartlett sweetness and very low grit when properly ripened off the tree. Red Sensation Bartlett is excellent for fresh eating, canning, drying, and preserves, and remains one of the most versatile pears for home growers and commercial use alike.\u003c\/p\u003e\n\u003ch3\u003eGrowth Habit \u0026amp; Spacing\u003c\/h3\u003e\n\u003cp\u003eTrees are moderately vigorous with an upright to spreading habit and can grow quite large if left unpruned. Typical spacing is 18–22 feet depending on rootstock and site fertility. Regular pruning helps maintain structure, manage vigor, and improve light penetration, which also enhances red color development on the fruit.\u003c\/p\u003e\n\u003ch3\u003ePollination\u003c\/h3\u003e\n\u003cp\u003eRed Sensation Bartlett is not reliably self-fertile and benefits from cross-pollination with other European pears that bloom in the early to mid-season window. Pears we offer that typically overlap well in bloom include Luscious, Flemish Beauty, Savignac, Taylor Apple Pear, and Vermont Beauty seedling. Planting at least one compatible pear within bee flight range will significantly improve fruit set and consistency.\u003c\/p\u003e\n\u003ch3\u003eCold Hardiness\u003c\/h3\u003e\n\u003cp\u003eBartlett is generally considered hardy to around zone 5, but real-world performance shows wide variability depending on site and conditions. There is a report of a Bartlett pear withstanding approximately -41°F in Minnesota, though we suspect this was an anomaly, likely influenced by deep soils, good airflow, and favorable microclimate conditions. In contrast, we have also seen Bartlett perish in its second year after experiencing -38°F in Fortine, Montana on January 13, 2024. Taken together, these observations suggest Bartlett can occasionally survive fairly extreme cold under ideal circumstances, but it should be considered marginal in colder sites, with careful attention paid to soil depth, drainage, airflow, and frost risk. If there is any doubt, go with the Russian Pears instead. Although they won't quite like Bartlett in terms of their flavor, if Bartlett dies from the cold, then you won't have any fruit.\u003c\/p\u003e","brand":"Montana Fruit Trees","offers":[{"title":"OHxF 87 Semi-Dwarf: 5+ ft. Regular Grade (Pruned to 5 ft. for shipping)","offer_id":42539569512514,"sku":null,"price":59.99,"currency_code":"USD","in_stock":false},{"title":"OHxF 87 Semi-Dwarf: Larger \u0026 More Branching (Pruned to 5 ft. for shipping)","offer_id":43665766809666,"sku":null,"price":89.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5687\/2514\/files\/red-sensation-bartlett-pear-on-tree.jpg?v=1789020871"}],"url":"https:\/\/www.montanafruittrees.com\/collections\/best-pears-for-drying.oembed","provider":"Montana Fruit Trees","version":"1.0","type":"link"}