{"title":"Pear Trees for Perry","description":"\u003cp\u003e\u003cstrong\u003eA perry pear is a pear grown for fermenting, with more acid and tannin than a dessert pear.\u003c\/strong\u003e The classic English perry pears (Barland, Moorcroft, Thorn and friends) aren't rated for zone 3 winters, so these are something different: hardy pears from Russian, Canadian and old American breeding that bring the sugar and acid good perry needs, rated for zones 2 to 4.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/products\/larinskaya-pear\"\u003eLarinskaya pear\u003c\/a\u003e is the one with lab numbers: 13.8% soluble solids and 0.8% titratable acid in Russian lab analysis, plenty of acid for perry. It came from the South Ural Research Institute of Horticulture and Potato Growing, a Ussurian pear seedling crossed with Clapp's Favorite, and it came through winters near -45F in Bozeman unscathed. \u003ca href=\"\/products\/krazulya-pear\"\u003eKrazulya pear\u003c\/a\u003e is from the same South Ural program (bred by E. A. Falkenberg) and fruits through -40s winters in Bozeman. \u003ca href=\"\/products\/ure-pear\"\u003eUre pear\u003c\/a\u003e is a Morden introduction from 1978, a Ussurian x European cross named for Frank Ure, and survived -46F in Fairbanks. \u003ca href=\"\/products\/seckel-pear\"\u003eSeckel pear\u003c\/a\u003e is a chance seedling from Pennsylvania in the late 1700s, tiny and very sweet, and it's grown in the Bitterroot for decades with winter lows near -38F. \u003ca href=\"\/products\/vekovaya-pear\"\u003eVekovaya pear\u003c\/a\u003e rounds it out.\u003c\/p\u003e\n\u003cp\u003eJuice numbers for every pear here except Larinskaya are expected values, not measurements, so measure your own. Pears carry sorbitol, a sugar alcohol yeast won't ferment, so perry finishes a little sweeter than its gravity suggests; our calculator allows for it: \u003ca href=\"\/pages\/hard-cider-calculator\"\u003eplan a perry blend\u003c\/a\u003e. Most pears need a second pear blooming at the same time to set fruit; see our \u003ca href=\"\/pages\/pear-pollination-map\"\u003epear pollination map\u003c\/a\u003e. For apples to blend in, see \u003ca href=\"\/pages\/best-apples-for-cider\"\u003ewhich apples make good cider\u003c\/a\u003e, and for everything else worth fermenting, \u003ca href=\"\/collections\/hard-cider\"\u003efruit for hard cider\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv class=\"mft-faq\"\u003e\n\u003ch3\u003eQuestions we get\u003c\/h3\u003e\n\u003ch4\u003eCan you make perry from dessert pears?\u003c\/h4\u003e\n\u003cp\u003eYes, and most home perry is made that way. Dessert pears are low in acid, so blend in a sharper pear like Larinskaya, a little apple or crab juice, or add malic acid to bring it up to 5 or 6 g\/L.\u003c\/p\u003e\n\u003ch4\u003eCan you eat perry pears?\u003c\/h4\u003e\n\u003cp\u003eTrue English perry pears are mostly too astringent to enjoy fresh. The pears here are all good to eat, which is the upside of using hardy dessert types for perry.\u003c\/p\u003e\n\u003ch4\u003eIs perry just pear cider?\u003c\/h4\u003e\n\u003cp\u003eTraditionally perry is made from pears alone, while \"pear cider\" often means a commercial drink made from pear concentrate or a pear and apple mix. Same idea, different standards.\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"ure-pear","title":"Ure Pear (Spring 2027)","description":"\u003cdiv class=\"mft-facts\"\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e Ure Pear is a pear tree rated hardy to zone 2b in our ratings (winters to -45°F), not self-fertile, so it needs a different variety nearby as a pollenizer (bloom group 3 of 7, early-mid for a European pear), and it ripens about Aug 11 to Aug 25 in Missoula (our Missoula estimate).\u003c\/p\u003e\n\u003ctable class=\"mft-facts-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eHardy to\u003c\/th\u003e\n\u003ctd\u003eZone 2b to 7. The b means the warmer half of zone 2 only (winters to -45°F). Find your zone with our \u003ca href=\"\/pages\/cold-hardiness-calculator\"\u003ecold hardiness calculator\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"mft-chill\"\u003e\n\u003cth\u003eChill hours\u003c\/th\u003e\n\u003ctd\u003eAbout 800 hours (500 to 1,200). Our estimate. No published figure exists for this variety yet. Montana winters give it plenty. In milder climates, make sure your winters average at least this much. \u003ca href=\"\/pages\/chill-hours\"\u003eCheck your chill hours\u003c\/a\u003e or \u003ca href=\"\/pages\/chill-hours-research#ure-pear\"\u003esee our sources\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePollination\u003c\/th\u003e\n\u003ctd\u003eNeeds Cross-Pollination. Bloom group 3 of 7 (early-mid), mid spring here. Ure is not self-fruitful, so plant a second pear. Early hardy pears like Savignac or Summercrisp are the best partners. Good partners we carry: \u003ca href=\"\/products\/summercrisp-pear\"\u003eSummercrisp Pear\u003c\/a\u003e, \u003ca href=\"\/products\/savignac-pear\"\u003eSavignac Pear\u003c\/a\u003e, \u003ca href=\"\/products\/danjou-pear\"\u003eD'Anjou Pear\u003c\/a\u003e, \u003ca href=\"\/products\/stuttgarter-gaishirtle-pear\"\u003eStuttgarter Gaishirtle Pear\u003c\/a\u003e and 25 more. \u003ca href=\"\/pages\/pear-pollination-map\"\u003ePear Pollination Map\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRipens\u003c\/th\u003e\n\u003ctd\u003eAbout Aug 11 to Aug 25 in Missoula (a Missoula estimate from published sources). Real years swing about a week either way. \u003ca href=\"\/pages\/ripening-map\"\u003eSee the date for your town\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRootstock and size\u003c\/th\u003e\n\u003ctd\u003eUssurian: full size, about 20 to 30 ft tall unpruned. The hardiest pear species there is. \u003ca href=\"\/pages\/rootstocks\"\u003eOur rootstock guide\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGood for\u003c\/th\u003e\n\u003ctd\u003eFresh eating (8\/10), canning and freezing (8\/10), cooking and roasting (7\/10), ornamental value (6\/10), jams and jellies (6\/10), sauce and butter (6\/10). Scores are our own 1 to 10 ratings; 8 and up makes our Best Of lists.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDeer\u003c\/th\u003e\n\u003ctd\u003eSometimes damaged by deer.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWhere it came from\u003c\/th\u003e\n\u003ctd\u003eRead about \u003ca href=\"\/pages\/canadian-prairie-breeding-stations\"\u003ethe Canadian prairie breeding stations\u003c\/a\u003e and what else came out of it.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWhat you get\u003c\/th\u003e\n\u003ctd\u003eBare root, 3-5 ft. Shipped or picked up in Missoula in spring, roots wrapped in moist sawdust. Guaranteed to bud out.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2\u003eAbout Ure Pear\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eUre is the Morden pear that survived -46F in Fairbanks: small Bartlett-type fruit, ripe mid August, and a hardy partner for perry blends.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhere it came from:\u003c\/strong\u003e Morden Research Station, Manitoba, introduced 1978 and named for Frank Ure.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eParents:\u003c\/strong\u003e Pyrus ussuriensis x P. communis.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso called:\u003c\/strong\u003e None.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCider class:\u003c\/strong\u003e Not classed for perry by any source.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJuice:\u003c\/strong\u003e No juice numbers published.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWinter:\u003c\/strong\u003e Survived -46F in Fairbanks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBloom and ripening:\u003c\/strong\u003e blooms in pear group 3 of 7 (early-mid); ripens about Aug 11 to Aug 25 in Missoula.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMore reading: \u003ca href=\"\/collections\/pears-for-perry\"\u003epears for perry\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eQuestions about Ure Pear\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCan you make perry from Ure?\u003c\/strong\u003e Yes. It's a small, smooth dessert pear with no astringency, so use it for sugar and pear flavor and get acid from a sharper pear or a little apple.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Ure pear need a pollenizer?\u003c\/strong\u003e Yes. Plant a second pear that blooms with it (group 3), such as Krazulya or Larinskaya.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow big does Ure Pear get?\u003c\/strong\u003e On Ussurian roots it's full size, about 20 to 30 ft unpruned.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eSources: \u003ca href=\"https:\/\/www.apfga.org\/hardy-pears-comments-and-observations\/\" rel=\"noopener\"\u003eAlaska Pioneer Fruit Growers Association, hardy pears\u003c\/a\u003e.\u003c\/small\u003e\u003c\/p\u003e\n\u003ch3\u003eOverview\u003c\/h3\u003e\n\u003cp\u003eUre is a prairie-proven, ultra-cold-hardy pear grown primarily for reliability in harsh climates, with small “\u003ca href=\"\/products\/bartlett-pear\"\u003eBartlett\u003c\/a\u003e-type” fruit that can be genuinely enjoyable when picked mature and ripened off the tree. \\\u003c\/p\u003e\n\u003ch3\u003eOrigin and History\u003c\/h3\u003e\n\u003cp\u003eUre was introduced by the Morden, Manitoba Research Station in 1978.\u003cbr\u003eIn the Alaska Pioneer Fruit Growers Association write-up, Ure is explicitly described as an interspecific cross of \u003cem\u003ePyrus ussuriensis\u003c\/em\u003e × \u003cem\u003ePyrus communis\u003c\/em\u003e, and it notes the cultivar was named after Frank Ure, a Canadian pear breeder. (\u003ca href=\"https:\/\/www.apfga.org\/hardy-pears-comments-and-observations\/\" title=\"HARDY PEARS – COMMENTS AND OBSERVATIONS – Alaska Pioneer Fruit Growers Association\"\u003eAlaska Pioneer Fruit Growers Association\u003c\/a\u003e)\u003c\/p\u003e\n\u003ch3\u003eFruit \u0026amp; Uses\u003c\/h3\u003e\n\u003cp\u003eThe fruit is relatively small (about 2–2½ inches diameter), nearly round, thin-skinned, with good flavor, no astringency, and a smooth texture on tasted samples. \u003cbr\u003eUniversity of Minnesota Extension describes Ure as producing small “Bartlett-type” fruit with good flavor and lists harvest around mid-August in their recommendations for northern gardens. (\u003ca href=\"https:\/\/extension.umn.edu\/fruit\/growing-pears\" title=\"Growing pears in the home garden | UMN Extension\"\u003eUniversity of Minnesota Extension\u003c\/a\u003e)\u003cbr\u003ePractically: Ure is best treated as an early pear you pick firm and ripen off-tree for best eating quality (and it’s also very serviceable for canning\/cooking). (\u003ca href=\"https:\/\/extension.umn.edu\/fruit\/growing-pears\" title=\"Growing pears in the home garden | UMN Extension\"\u003eUniversity of Minnesota Extension\u003c\/a\u003e)\u003c\/p\u003e\n\u003ch3\u003eGrowth Habit \u0026amp; Spacing\u003c\/h3\u003e\n\u003cp\u003eUre is a smaller tree (to ~15 feet), however, given that we offer it on full size Ussurian pear rootstock, which generally pushes trees toward a larger, more vigorous, standard form the best way to reconcile this: expect Ure to be “moderate-sized for a hardy pear,” but don’t plan on it behaving like a tight semi-dwarf just because the cultivar can be compact in some settings. A safe long-term spacing band for Ure on Ussurian rootstock is about 16–20 feet (closer if you’ll prune annually to keep the canopy narrow, wider on rich soils or if you want minimal pruning).\u003c\/p\u003e\n\u003ch3\u003ePollination\u003c\/h3\u003e\n\u003cp\u003eUMN Extension states that in areas too cold for other pears, Ure can be grown with Golden Spice for pollen. (\u003ca href=\"https:\/\/extension.umn.edu\/fruit\/growing-pears\" title=\"Growing pears in the home garden | UMN Extension\"\u003eUniversity of Minnesota Extension\u003c\/a\u003e), although \u003ca href=\"\/products\/summercrisp-pear\"\u003eSummercrisp\u003c\/a\u003e is also a known pollenizer for Ure as well.\u003c\/p\u003e\n\u003ch3\u003eCold Hardiness\u003c\/h3\u003e\n\u003cp\u003eThe APFGA notes report that Clair Lammers had good survival of -46°F with his Ure in Fairbanks during the winter of 1989–90. (\u003ca href=\"https:\/\/www.apfga.org\/hardy-pears-comments-and-observations\/\" title=\"HARDY PEARS – COMMENTS AND OBSERVATIONS – Alaska Pioneer Fruit Growers Association\"\u003eAlaska Pioneer Fruit Growers Association\u003c\/a\u003e)\u003cbr\u003eSeparately, multiple nursery references rate Ure around -40°F (or roughly zone-3 class hardiness), but those are best treated as generalized ratings rather than a single verified event record. (\u003ca href=\"https:\/\/www.thetreefarm.com\/pear-ure\" title=\"Pear, Ure\"\u003ethetreefarm.com\u003c\/a\u003e)\u003c\/p\u003e\n\u003cp\u003eSo the best evidence-based way to say it is: Ure has at least one documented report of surviving -46°F, and it is widely treated in cold-climate guidance as one of the hardiest named pears commonly available that doesn't come from the South Ural Research Institute of Horticulture and Potato Growing. (\u003ca href=\"https:\/\/www.apfga.org\/hardy-pears-comments-and-observations\/\" title=\"HARDY PEARS – COMMENTS AND OBSERVATIONS – Alaska Pioneer Fruit Growers Association\"\u003eAlaska Pioneer Fruit Growers Association\u003c\/a\u003e) We're listing it a bit conservatively at zone 2b (-45°F) until we have more data.\u003c\/p\u003e\n\u003cp style=\"font-size: 12px; color: #777; margin-top: 24px;\"\u003ePhotos: “PI 541556 'Ure' fruit, 2006 (pyr2285.001.fruit.2006a)” by USDA-ARS National Clonal Germplasm Repository, Corvallis (GRIN-Global), via \u003ca href=\"https:\/\/npgsweb.ars-grin.gov\/gringlobal\/accessiondetail?id=1436492\" rel=\"nofollow noopener\" target=\"_blank\"\u003eUSDA GRIN\u003c\/a\u003e, public domain; “PI 541556 'Ure' fruit, 2006 (pyr2285.001.fruit.2006b)” by USDA-ARS National Clonal Germplasm Repository, Corvallis (GRIN-Global), via \u003ca href=\"https:\/\/npgsweb.ars-grin.gov\/gringlobal\/accessiondetail?id=1436492\" rel=\"nofollow noopener\" target=\"_blank\"\u003eUSDA GRIN\u003c\/a\u003e, public domain.\u003c\/p\u003e\n\u003cdiv class=\"mft-faq\"\u003e\n\u003ch3\u003eQuestions we get about Ure Pear\u003c\/h3\u003e\n\u003ch4\u003eDoes Ure Pear need a pollenizer?\u003c\/h4\u003e\n\u003cp\u003eYes. Ure Pear needs pollen from a different variety that blooms at about the same time. Ure is not self-fruitful, so plant a second pear. Early hardy pears like \u003ca href=\"\/products\/savignac-pear\"\u003eSavignac\u003c\/a\u003e or \u003ca href=\"\/products\/summercrisp-pear\"\u003eSummercrisp\u003c\/a\u003e are the best partners. Partners we carry include Summercrisp Pear, Savignac Pear, \u003ca href=\"\/products\/danjou-pear\"\u003eD'Anjou Pear\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow cold hardy is Ure Pear?\u003c\/h4\u003e\n\u003cp\u003eWe rate Ure Pear hardy to zone 2b, which means winters down to about -45°F. Our ratings come from real winters at our two Montana sites and from trusted growers across the North, not from a catalog average.\u003c\/p\u003e\n\u003ch4\u003eHow many chill hours does Ure Pear need?\u003c\/h4\u003e\n\u003cp\u003eAbout 800 hours of winter chill (we count hours at or below 45°F), likely somewhere between 500 and 1,200. Nobody has published a chill figure for it, so that's our estimate from its relatives and origin. Our \u003ca href=\"\/pages\/chill-hours\"\u003echill hours guide\u003c\/a\u003e has a calculator for your winters, and our \u003ca href=\"\/pages\/chill-hours-research#ure-pear\"\u003eresearch page\u003c\/a\u003e lists the sources.\u003c\/p\u003e\n\u003ch4\u003eWhen does Ure Pear ripen?\u003c\/h4\u003e\n\u003cp\u003eAbout Aug 11 to Aug 25 in Missoula, Montana (an estimate built from published sources and our climate). Warmer places run earlier and cooler places later; our ripening map converts the date to your town.\u003c\/p\u003e\n\u003ch4\u003eHow big does Ure Pear get?\u003c\/h4\u003e\n\u003cp\u003eWe graft Ure Pear onto Ussurian (full size), which makes a tree roughly 20 to 30 ft tall if you never prune it.\u003c\/p\u003e\n\u003ch4\u003eWhat is Ure Pear good for?\u003c\/h4\u003e\n\u003cp\u003eOur top use scores for Ure Pear are fresh eating (8\/10), canning and freezing (8\/10), cooking and roasting (7\/10), ornamental value (6\/10). Anything scored 8 or higher makes our Best Of lists.\u003c\/p\u003e\n\u003ch4\u003eWill deer eat Ure Pear?\u003c\/h4\u003e\n\u003cp\u003eSometimes. Deer browse Ure Pear now and then, so protect young plants where deer pressure is high.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Montana Fruit Trees","offers":[{"title":"Ussurian Pear Full Size: 3-5 ft.","offer_id":45143677829186,"sku":null,"price":49.99,"currency_code":"USD","in_stock":true},{"title":"Ussurian Pear Full Size: 3-5 ft. (One Year Older)","offer_id":42508244877378,"sku":null,"price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5687\/2514\/files\/ure-pear-on-tree_83236eb9-14fe-404e-af1c-59a0a6043c4b.jpg?v=1791616276"},{"product_id":"bolshaya-pear","title":"Bolshaya Pear (Spring 2027)","description":"\u003cdiv class=\"mft-facts\"\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e Bolshaya Pear is a pear tree rated hardy to zone 2 in our ratings (winters to -50°F), and not self-fertile, so it needs a different variety nearby as a pollenizer (bloom group 3 of 7, early-mid for a European pear).\u003c\/p\u003e\n\u003ctable class=\"mft-facts-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eHardy to\u003c\/th\u003e\n\u003ctd\u003eZone 2 to 7. A bare number means the whole of zone 2, colder half included (winters to -50°F). Find your zone with our \u003ca href=\"\/pages\/cold-hardiness-calculator\"\u003ecold hardiness calculator\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"mft-chill\"\u003e\n\u003cth\u003eChill hours\u003c\/th\u003e\n\u003ctd\u003eAbout 800 hours (500 to 1,200). Our estimate. No published figure exists for this variety yet. Montana winters give it plenty. In milder climates, make sure your winters average at least this much. \u003ca href=\"\/pages\/chill-hours\"\u003eCheck your chill hours\u003c\/a\u003e or \u003ca href=\"\/pages\/chill-hours-research#bolshaya-pear\"\u003esee our sources\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePollination\u003c\/th\u003e\n\u003ctd\u003eNeeds Cross-Pollination. Bloom group 3 of 7 (early-mid), mid spring here. No self-fertility data exists for Bolshaya, so plan on a partner. The other Russian pears (\u003ca href=\"\/products\/krazulya-pear\"\u003eKrazulya\u003c\/a\u003e, \u003ca href=\"\/products\/larinskaya-pear\"\u003eLarinskaya\u003c\/a\u003e, \u003ca href=\"\/products\/vekovaya-pear\"\u003eVekovaya\u003c\/a\u003e, \u003ca href=\"\/products\/krasnobokaya-pear\"\u003eKrasnobokaya\u003c\/a\u003e) are the best bets for overlapping bloom. Good partners we carry: \u003ca href=\"\/products\/danjou-pear\"\u003eD'Anjou Pear\u003c\/a\u003e, \u003ca href=\"\/products\/stuttgarter-gaishirtle-pear\"\u003eStuttgarter Gaishirtle Pear\u003c\/a\u003e, \u003ca href=\"\/products\/summercrisp-pear\"\u003eSummercrisp Pear\u003c\/a\u003e, \u003ca href=\"\/products\/ure-pear\"\u003eUre Pear\u003c\/a\u003e and 25 more. Bloom group is our estimate from the variety's origin and relatives. \u003ca href=\"\/pages\/pear-pollination-map\"\u003ePear Pollination Map\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRootstock and size\u003c\/th\u003e\n\u003ctd\u003ePyrus ussuriensis: full size, about 20 to 30 ft tall unpruned. Ussurian pear, the hardiest pear species there is. \u003ca href=\"\/pages\/rootstocks\"\u003eOur rootstock guide\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGood for\u003c\/th\u003e\n\u003ctd\u003eFresh eating (8\/10), jams and jellies (6\/10), canning and freezing (6\/10), juice and sweet cider (6\/10), pies and baking (6\/10). Scores are our own 1 to 10 ratings; 8 and up makes our Best Of lists.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDeer\u003c\/th\u003e\n\u003ctd\u003eSometimes damaged by deer.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWhat you get\u003c\/th\u003e\n\u003ctd\u003eBare root, 2-3 ft or 3-5 ft or 5-7 ft. Shipped or picked up in Missoula in spring, roots wrapped in moist sawdust. Guaranteed to bud out.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\n\u003cp\u003eBolshaya is one of our newest introductions. Given that we do not have experience growing it, and that it is hard to find original info on this pear in the U.S., we have translated from this \u003ca href=\"https:\/\/%D1%81%D0%B0%D0%B6%D0%B5%D0%BD%D1%86%D1%8B13.%D1%80%D1%84\/product\/grusha-bolshaya\/\"\u003eRussian site here\u003c\/a\u003e, and put it in our own words (without altering any of the information). \u003c\/p\u003e\n\u003ch3\u003eOrigins\u003c\/h3\u003e\n\u003cp\u003eBolshaya is a modern Russian cultivar originating from the \u003cstrong\u003eSouth Ural Research Institute of Fruit, Vegetable, and Potato Growing (UNIPOK)\u003c\/strong\u003e. It was bred by \u003cstrong\u003eE. E. Falkenberg, A. Mazunin, and L. I. Bolotina\u003c\/strong\u003e, selected from a cross between \u003cstrong\u003eUssurian pear seedlings and the Havisel variety\u003c\/strong\u003e. Its original breeding form was designated \u003cstrong\u003e105-4-75\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3\u003eTree Characteristics\u003c\/h3\u003e\n\u003cp\u003eThe tree is vigorous, forming a \u003cstrong\u003elarge, wide-spreading crown\u003c\/strong\u003e. Productivity is described as \u003cstrong\u003econsistently high\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3\u003eFruit Description\u003c\/h3\u003e\n\u003cp\u003eFruits are \u003cstrong\u003eround-shaped\u003c\/strong\u003e, ripening to a \u003cstrong\u003elight yellow\u003c\/strong\u003e with a \u003cstrong\u003esoft, light blush\u003c\/strong\u003e. Average fruit size ranges from \u003cstrong\u003e90–115 g\u003c\/strong\u003e, with larger specimens reaching \u003cstrong\u003eup to 145 g\u003c\/strong\u003e. The variety shows \u003cstrong\u003eno susceptibility to scab\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eRipening occurs in the \u003cstrong\u003efirst half of September\u003c\/strong\u003e, and fruits store for \u003cstrong\u003eapproximately three weeks\u003c\/strong\u003e under normal conditions.\u003c\/p\u003e\n\u003ch3\u003eFlavor \u0026amp; Texture\u003c\/h3\u003e\n\u003cp\u003eThe flesh is \u003cstrong\u003ewhite, very juicy\u003c\/strong\u003e, with a \u003cstrong\u003ethin, nearly imperceptible skin\u003c\/strong\u003e. When allowed to \u003cstrong\u003efully ripen on the tree\u003c\/strong\u003e, Bolshaya is considered a \u003cstrong\u003etrue dessert pear\u003c\/strong\u003e, rated \u003cstrong\u003e4.7–4.9 points\u003c\/strong\u003e (our of 5) by UNIPOK tasters. At full maturity it develops an \u003cstrong\u003eexcellent, sweet, harmonious flavor with a strong, pleasant pear aroma\u003c\/strong\u003e; granulation is \u003cstrong\u003eminimal to nonexistent\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant maturity note:\u003c\/strong\u003e\u003cbr\u003eIf harvested at \"removable maturity\"—\u003cem\u003eearly yellowing but not fully ripe\u003c\/em\u003e—the flavor is described as \u003cstrong\u003emediocre\u003c\/strong\u003e, rated only \u003cstrong\u003e3.7–4.2\u003c\/strong\u003e due to a persistent \u003cstrong\u003etart firmness\u003c\/strong\u003e that does not dissipate in storage. Maximum quality is achieved \u003cstrong\u003eonly when left to ripen completely on the tree\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3\u003eWater Requirements\u003c\/h3\u003e\n\u003cp\u003eBolshaya responds noticeably to \u003cstrong\u003eadequate irrigation\u003c\/strong\u003e. Under moisture stress, the fruits become \u003cstrong\u003edry\u003c\/strong\u003e and lose their characteristic juiciness.\u003c\/p\u003e\n\u003ch3\u003eOverall Assessment\u003c\/h3\u003e\n\u003cp\u003eAccording to evaluations from UNIPOK, Bolshaya holds \u003cstrong\u003ethe highest flavor rating of any pear variety ever bred in the Southern Urals\u003c\/strong\u003e, provided it is allowed to ripen fully on the tree. Its combination of winter hardiness, productivity, dessert quality, and aromatic character make it one of the standout pears of its breeding region.\u003c\/p\u003e\n\u003ch3\u003eHardiness\u003c\/h3\u003e\n\u003cp\u003eWe have data in Montana on how Bolshaya has done here (see below). We'll first list what the Russian site says and then explain how the tree has done on a site in Bozeman.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eRussian website\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWinter hardiness is considered quite high—higher than Krasulya and Raduzhnaya (Rainbow), but slightly below Uralochka and \u003ca href=\"\/products\/krasnobokaya-pear\"\u003eKrasnobokaya\u003c\/a\u003e—placing it firmly among the reliable cold-climate pears of the Southern Urals.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGrowing in Montana\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe obtained cuttings from Les McCartney (Bozeman, MT) in spring 2025, and these trees originate from those grafts and newer ones (see grades). Les grows Bolshaya on the valley floor, where his tree has withstood temperatures near –45°F without any winter injury. Given both its Russian breeding background and its performance in Montana, Bolshaya can confidently be considered a solid Zone 2 pear.\u003c\/p\u003e\n\u003cdiv class=\"mft-faq\"\u003e\n\u003ch3\u003eQuestions we get about Bolshaya Pear\u003c\/h3\u003e\n\u003ch4\u003eDoes Bolshaya Pear need a pollenizer?\u003c\/h4\u003e\n\u003cp\u003eYes. Bolshaya Pear needs pollen from a different variety that blooms at about the same time. No self-fertility data exists for Bolshaya, so plan on a partner. The other Russian pears (\u003ca href=\"\/products\/krazulya-pear\"\u003eKrazulya\u003c\/a\u003e, \u003ca href=\"\/products\/larinskaya-pear\"\u003eLarinskaya\u003c\/a\u003e, \u003ca href=\"\/products\/vekovaya-pear\"\u003eVekovaya\u003c\/a\u003e, \u003ca href=\"\/products\/krasnobokaya-pear\"\u003eKrasnobokaya\u003c\/a\u003e) are the best bets for overlapping bloom. Partners we carry include \u003ca href=\"\/products\/danjou-pear\"\u003eD'Anjou Pear\u003c\/a\u003e, \u003ca href=\"\/products\/stuttgarter-gaishirtle-pear\"\u003eStuttgarter Gaishirtle Pear\u003c\/a\u003e, \u003ca href=\"\/products\/summercrisp-pear\"\u003eSummercrisp Pear\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow cold hardy is Bolshaya Pear?\u003c\/h4\u003e\n\u003cp\u003eWe rate Bolshaya Pear hardy to zone 2, which means winters down to about -50°F. Our ratings come from real winters at our two Montana sites and from trusted growers across the North, not from a catalog average.\u003c\/p\u003e\n\u003ch4\u003eHow many chill hours does Bolshaya Pear need?\u003c\/h4\u003e\n\u003cp\u003eAbout 800 hours of winter chill (we count hours at or below 45°F), likely somewhere between 500 and 1,200. Nobody has published a chill figure for it, so that's our estimate from its relatives and origin. Our \u003ca href=\"\/pages\/chill-hours\"\u003echill hours guide\u003c\/a\u003e has a calculator for your winters, and our \u003ca href=\"\/pages\/chill-hours-research#bolshaya-pear\"\u003eresearch page\u003c\/a\u003e lists the sources.\u003c\/p\u003e\n\u003ch4\u003eHow big does Bolshaya Pear get?\u003c\/h4\u003e\n\u003cp\u003eWe graft Bolshaya Pear onto Pyrus ussuriensis (full size), which makes a tree roughly 20 to 30 ft tall if you never prune it.\u003c\/p\u003e\n\u003ch4\u003eWhat is Bolshaya Pear good for?\u003c\/h4\u003e\n\u003cp\u003eOur top use scores for Bolshaya Pear are fresh eating (8\/10), jams and jellies (6\/10), canning and freezing (6\/10), juice and sweet cider (6\/10). Anything scored 8 or higher makes our Best Of lists.\u003c\/p\u003e\n\u003ch4\u003eWill deer eat Bolshaya Pear?\u003c\/h4\u003e\n\u003cp\u003eSometimes. Deer browse Bolshaya Pear now and then, so protect young plants where deer pressure is high.\u003c\/p\u003e\n\u003ch4\u003eWhat arrives, and when does Bolshaya Pear ship?\u003c\/h4\u003e\n\u003cp\u003eA dormant bare-root plant, roots wrapped in moist sawdust with a vapor barrier, shipped or picked up in Missoula in spring. Sizes offered: 2-3 ft or 3-5 ft or 5-7 ft. We guarantee our plants bud out. Stone fruits can be slow, so if one still has not budded out by August 15, write to us and we credit you for the following spring.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Montana Fruit Trees","offers":[{"title":"Pyrus ussuriensis Full Size: 2-3 ft.","offer_id":45124871225410,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true},{"title":"Pyrus ussuriensis Full Size: 2-3 ft. (One Year Older)","offer_id":45124871258178,"sku":null,"price":44.99,"currency_code":"USD","in_stock":true},{"title":"Pyrus ussuriensis Full Size: 3-5 ft.","offer_id":45124871290946,"sku":null,"price":49.99,"currency_code":"USD","in_stock":true},{"title":"Pyrus ussuriensis Full Size: 3-5 ft. (One Year Older)","offer_id":45124871323714,"sku":null,"price":59.99,"currency_code":"USD","in_stock":true},{"title":"Pyrus ussuriensis Full Size: 5-7 ft.","offer_id":45124871356482,"sku":null,"price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5687\/2514\/files\/bolshaya-pear-fruit-cut.webp?v=1790181391"},{"product_id":"vekovaya-pear","title":"Vekovaya Pear (Spring 2027)","description":"\u003cdiv class=\"mft-facts\"\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e Vekovaya Pear is a pear tree rated hardy to zone 2b in our ratings (winters to -45°F), not self-fertile, so it needs a different variety nearby as a pollenizer (bloom group 3 of 7, early-mid for a European pear), and it ripens about Sep 3 to Sep 15 in Missoula (our Missoula estimate).\u003c\/p\u003e\n\u003ctable class=\"mft-facts-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eHardy to\u003c\/th\u003e\n\u003ctd\u003eZone 2b to 7. The b means the warmer half of zone 2 only (winters to -45°F). Find your zone with our \u003ca href=\"\/pages\/cold-hardiness-calculator\"\u003ecold hardiness calculator\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"mft-chill\"\u003e\n\u003cth\u003eChill hours\u003c\/th\u003e\n\u003ctd\u003eAbout 800 hours (600 to 1,200). Our estimate. No published figure exists for this variety yet. Montana winters give it plenty. In milder climates, make sure your winters average at least this much. \u003ca href=\"\/pages\/chill-hours\"\u003eCheck your chill hours\u003c\/a\u003e or \u003ca href=\"\/pages\/chill-hours-research#vekovaya-pear\"\u003esee our sources\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePollination\u003c\/th\u003e\n\u003ctd\u003eNeeds Cross-Pollination. Bloom group 3 of 7 (early-mid), mid spring here. Vekovaya needs a pollenizer. Larinskaya flowers at the same time and is the best partner we offer. Good partners we carry: \u003ca href=\"\/products\/larinskaya-pear\"\u003eLarinskaya Pear\u003c\/a\u003e, \u003ca href=\"\/products\/danjou-pear\"\u003eD'Anjou Pear\u003c\/a\u003e, \u003ca href=\"\/products\/stuttgarter-gaishirtle-pear\"\u003eStuttgarter Gaishirtle Pear\u003c\/a\u003e, \u003ca href=\"\/products\/summercrisp-pear\"\u003eSummercrisp Pear\u003c\/a\u003e and 25 more. \u003ca href=\"\/pages\/pear-pollination-map\"\u003ePear Pollination Map\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRipens\u003c\/th\u003e\n\u003ctd\u003eAbout Sep 3 to Sep 15 in Missoula (a Missoula estimate from published sources). Real years swing about a week either way. \u003ca href=\"\/pages\/ripening-map\"\u003eSee the date for your town\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRootstock and size\u003c\/th\u003e\n\u003ctd\u003eUssurian: full size, about 20 to 30 ft tall unpruned. The hardiest pear species there is. \u003ca href=\"\/pages\/rootstocks\"\u003eOur rootstock guide\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGood for\u003c\/th\u003e\n\u003ctd\u003eFresh eating (7\/10), drying (7\/10), canning and freezing (6\/10), juice and sweet cider (6\/10), cooking and roasting (6\/10). Scores are our own 1 to 10 ratings; 8 and up makes our Best Of lists.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDeer\u003c\/th\u003e\n\u003ctd\u003eSometimes damaged by deer.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWhat you get\u003c\/th\u003e\n\u003ctd\u003eBare root, 3-5 ft or 2-4 ft or 5-7 ft or 4-6 ft. Shipped or picked up in Missoula in spring, roots wrapped in moist sawdust. Guaranteed to bud out.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eIntroduction and Research Context\u003c\/h3\u003e\n\u003cp\u003eVekovaya (Вековая) is a new pear cultivar for us. Because we are still in the early stages of evaluating this cultivar ourselves—and because there is very little high-quality information available in English—we conducted a targeted review of pomological research literature and translated key passages directly from Russian into English. The description below is synthesized exclusively from these primary sources:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cem\u003ePlodovodstvo i vinogradarstvo Yuga Rossii\u003c\/em\u003e (2021) – \u003ca href=\"https:\/\/journalkubansad.ru\/get\/1203\/\"\u003ehttps:\/\/journalkubansad.ru\/get\/1203\/\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cem\u003eContemporary Horticulture\u003c\/em\u003e (2019) – (\u003ca title=\"DOI: 10.24411\/2312-6701-2019-10301\" href=\"https:\/\/cyberleninka.ru\/article\/n\/ekologicheskaya-plastichnost-sortov-grushi-na-yuzhnom-urale\/pdf\"\u003eКиберЛенинка\u003c\/a\u003e)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e“Итоги селекции груши на Южном Урале” (2011) – (\u003ca title=\"Итоги селекции груши на Южном Урале – тема научной статьи по сельскому хозяйству, лесному хозяйству, рыбному хозяйству читайте бесплатно текст научно-исследовательской работы в электронной библиотеке КиберЛенинка\" href=\"https:\/\/cyberleninka.ru\/article\/n\/itogi-selektsii-grushi-na-yuzhnom-urale\"\u003eКиберЛенинка\u003c\/a\u003e)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e“СОВЕРШЕНСТВОВАНИЕ СОРТИМЕНТА ГРУШИ НА ЮЖНОМ УРАЛЕ” (2023) – (\u003ca title=\"СОВЕРШЕНСТВОВАНИЕ СОРТИМЕНТА ГРУШИ НА ЮЖНОМ УРАЛЕ – тема научной статьи по сельскому хозяйству, лесному хозяйству, рыбному хозяйству читайте бесплатно текст научно-исследовательской работы в электронной библиотеке КиберЛенинка\" href=\"https:\/\/cyberleninka.ru\/article\/n\/sovershenstvovanie-sortimenta-grushi-na-yuzhnom-urale\"\u003eКиберЛенинка\u003c\/a\u003e)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eVNIISPK variety entry: “Груша, Сорт Вековая” – (\u003ca title=\"Груша, Сорт Вековая - ФГБНУ ВНИИСПК\" href=\"https:\/\/vniispk.ru\/varieties\/%D0%B2%D0%B5%D0%BA%D0%BE%D0%B2%D0%B0%D1%8F\"\u003eVNIISPK\u003c\/a\u003e)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe description that follows reflects only what is reported in those sources, without extrapolation.\u003c\/p\u003e\n\u003ch3\u003eVekovaya (Вековая) Pear\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eResearch–Based Description (translated from Russian sources listed above)\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eOrigin and Breeding Context\u003c\/h3\u003e\n\u003cp\u003eVekovaya is a South Ural–bred pear cultivar. In a South Ural breeding summary, Vekovaya is reported as having been created using a high-winter-hardiness\/scab-resistance donor (Ussurian pear hybrid No. 41-15-9) in combination with “elite 143” (“Вековая (с элитой 143)”). (\u003ca title=\"Итоги селекции груши на Южном Урале – тема научной статьи по сельскому хозяйству, лесному хозяйству, рыбному хозяйству читайте бесплатно текст научно-исследовательской работы в электронной библиотеке КиберЛенинка\" href=\"https:\/\/cyberleninka.ru\/article\/n\/itogi-selektsii-grushi-na-yuzhnom-urale\"\u003eКиберЛенинка\u003c\/a\u003e) The VNIISPK national cultivar register gives a different parentage for Vekovaya, stating it was 'получен от скрещивания сортов Сюрприз и Повислая' (obtained by crossing the cultivars Syurpriz and Povislaya). We are recording both, since the South Ural breeding summary and the national register do not agree.\u003c\/p\u003e\n\u003ch3\u003eRipening Period and Keeping Quality\u003c\/h3\u003e\n\u003cp\u003eIn trial descriptions, Vekovaya is described as an autumn pear. Fruit maturity is reported as late August to early September, with stated keeping quality up to 45 days.\u003cbr\u003eA separate institutional cultivar entry reports fruit ripening late August–early September and storage up to 1.5 months. (\u003ca title=\"Груша, Сорт Вековая - ФГБНУ ВНИИСПК\" href=\"https:\/\/vniispk.ru\/varieties\/%D0%B2%D0%B5%D0%BA%D0%BE%D0%B2%D0%B0%D1%8F\"\u003eVNIISPK\u003c\/a\u003e)\u003c\/p\u003e\n\u003ch3\u003eTree Characteristics\u003c\/h3\u003e\n\u003cp\u003eIn the Krasnodar evaluation paper, Vekovaya is described as a medium-sized, compact tree with a rounded crown, highly winter-hardy, and entering bearing in the 4th–5th year.\u003cbr\u003eThe VNIISPK cultivar entry states the cultivar is sufficiently winter-hardy in the Chelyabinsk region; in winter 2010 at −40°C (−40°F), freezing damage was reported up to 1.0 point, and the cultivar is described as having high recovery ability. (\u003ca title=\"Груша, Сорт Вековая - ФГБНУ ВНИИСПК\" href=\"https:\/\/vniispk.ru\/varieties\/%D0%B2%D0%B5%D0%BA%D0%BE%D0%B2%D0%B0%D1%8F\"\u003eVNIISPK\u003c\/a\u003e)\u003c\/p\u003e\n\u003ch3\u003eProductivity and Yield\u003c\/h3\u003e\n\u003cp\u003eIn a long-term ecological adaptability study conducted in the Southern Urals, Vekovaya was the highest-yielding pear among the cultivars tested. Average production was reported at 15.5 metric tons per hectare, which translates to about 13,800 pounds of fruit per acre. Researchers described the variety as well adapted and reliable across different growing conditions, meaning it both responds well when conditions are good and remains productive when conditions are less ideal. Over a five-year period, Vekovaya showed an adaptability rating of 132%, indicating above-average performance compared to other tested cultivars.\u003cbr\u003eSource: \u003cem\u003eEcological plasticity of pear cultivars in the Southern Urals\u003c\/em\u003e (2019), CyberLeninka\u003cbr\u003e\u003ca href=\"https:\/\/cyberleninka.ru\/article\/n\/ekologicheskaya-plastichnost-sortov-grushi-na-yuzhnom-urale\"\u003ehttps:\/\/cyberleninka.ru\/article\/n\/ekologicheskaya-plastichnost-sortov-grushi-na-yuzhnom-urale\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eIn a separate South Ural study summarizing results from 2019–2022, Vekovaya produced an average of 28.9 kilograms per tree, or roughly 64 pounds of fruit per tree. That same study reported even higher field-scale productivity of 17.8 metric tons per hectare, equivalent to about 15,900 pounds per acre, reinforcing Vekovaya’s reputation in Russian research as a consistently high-yielding pear.\u003cbr\u003eSource: \u003cem\u003eImprovement of the pear assortment in the Southern Urals\u003c\/em\u003e (2023), CyberLeninka\u003cbr\u003e\u003ca href=\"https:\/\/cyberleninka.ru\/article\/n\/sovershenstvovanie-sortimenta-grushi-na-yuzhnom-urale\"\u003ehttps:\/\/cyberleninka.ru\/article\/n\/sovershenstvovanie-sortimenta-grushi-na-yuzhnom-urale\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003eFruit Characteristics\u003c\/h3\u003e\n\u003cp\u003eIn the Krasnodar evaluation paper, Vekovaya fruit are reported as 130–240 g each (~1\/4 lb to 1\/2 lb per pear), pear-shaped, yellow, with characteristic red and gray dots, and sometimes an intense pink blush. Flesh is described as white, tender, very juicy, sweet-sour, with a tasting score reported as 4.4–4.6 points, which translates to \"Very good to excellent dessert pear\". The VNIISPK cultivar entry describes the flesh as white, dense, tender, fine-grained, sour-sweet with a moderate aroma, and notes use primarily fresh and for juice, compotes, and dried fruit. (\u003ca title=\"Груша, Сорт Вековая - ФГБНУ ВНИИСПК\" href=\"https:\/\/vniispk.ru\/varieties\/%D0%B2%D0%B5%D0%BA%D0%BE%D0%B2%D0%B0%D1%8F\"\u003eVNIISPK\u003c\/a\u003e)\u003c\/p\u003e\n\u003ch3\u003eDisease and Pest Resistance\u003c\/h3\u003e\n\u003cp\u003eIn the Krasnodar evaluation paper, scab was not observed, and resistance to pear gall mite and bacterial fire blight is described as high.\u003cbr\u003eIt is also described there as high resistance to scab and pear gall mite. (\u003ca title=\"Груша, Сорт Вековая - ФГБНУ ВНИИСПК\" href=\"https:\/\/vniispk.ru\/varieties\/%D0%B2%D0%B5%D0%BA%D0%BE%D0%B2%D0%B0%D1%8F\"\u003eVNIISPK\u003c\/a\u003e)\u003c\/p\u003e\n\u003ch3\u003ePollination Notes\u003c\/h3\u003e\n\u003cp\u003eIn the Krasnodar evaluation paper, Vekovaya is described as self-sterile and requiring pollenizers.\u003cbr\u003eMany of the pears that the VNIISPK cultivar entry lists recommends as pollenizers for Vekovaya we do not offer, with the exception of \u003ca href=\"\/products\/larinskaya-pear\"\u003eLarinskaya\u003c\/a\u003e. (\u003ca title=\"Груша, Сорт Вековая - ФГБНУ ВНИИСПК\" href=\"https:\/\/vniispk.ru\/varieties\/%D0%B2%D0%B5%D0%BA%D0%BE%D0%B2%D0%B0%D1%8F\"\u003eVNIISPK\u003c\/a\u003e)\u003c\/p\u003e\n\u003ch3\u003eWinter Hardiness and Cold Climate Adaptation\u003c\/h3\u003e\n\u003cp\u003eIn Russian pomological literature, Vekovaya is consistently described as a highly winter-hardy pear, bred specifically for severe continental climates. In South Ural trials, the cultivar demonstrated strong tolerance to extreme cold. During the winter of 2010, when air temperatures reached −40 °C (−40 °F), observed freezing damage on Vekovaya trees was reported as no more than 1.0 point, which in Russian evaluations indicates very minor injury with no meaningful impact on tree survival or recovery. Researchers also noted the cultivar’s high regenerative (recovery) capacity following winter stress, meaning trees were able to resume normal growth and fruiting after extreme cold events.\u003c\/p\u003e\n\u003cp\u003eIn broader South Ural breeding and assortment studies, Vekovaya is grouped with locally developed pears selected for long-term durability, winter survival, and stable productivity under harsh conditions. Its parentage includes Ussurian-derived material, which is commonly used in Russian breeding programs specifically to confer exceptional cold hardiness and resilience. Collectively, these findings position Vekovaya as a pear cultivar well adapted areas where winter minimums approach −40 °F. And given its success in Les McCartney's orchard in Bozeman, MT, where winters have been -45 °F, and his Vekovaya trees had no to very little winter injury, Vekovaya is likely hardy to zone 2b and even 2a, with possibly some winter injury. Good for much of Montana, even many areas east of the divide. \u003c\/p\u003e\n\u003cdiv class=\"mft-faq\"\u003e\n\u003ch3\u003eQuestions we get about Vekovaya Pear\u003c\/h3\u003e\n\u003ch4\u003eDoes Vekovaya Pear need a pollenizer?\u003c\/h4\u003e\n\u003cp\u003eYes. Vekovaya Pear needs pollen from a different variety that blooms at about the same time. Vekovaya needs a pollenizer. \u003ca href=\"\/products\/larinskaya-pear\"\u003eLarinskaya\u003c\/a\u003e flowers at the same time and is the best partner we offer. Partners we carry include Larinskaya Pear, \u003ca href=\"\/products\/danjou-pear\"\u003eD'Anjou Pear\u003c\/a\u003e, \u003ca href=\"\/products\/stuttgarter-gaishirtle-pear\"\u003eStuttgarter Gaishirtle Pear\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow cold hardy is Vekovaya Pear?\u003c\/h4\u003e\n\u003cp\u003eWe rate Vekovaya Pear hardy to zone 2b, which means winters down to about -45°F. Our ratings come from real winters at our two Montana sites and from trusted growers across the North, not from a catalog average.\u003c\/p\u003e\n\u003ch4\u003eHow many chill hours does Vekovaya Pear need?\u003c\/h4\u003e\n\u003cp\u003eAbout 800 hours of winter chill (we count hours at or below 45°F), likely somewhere between 600 and 1,200. Nobody has published a chill figure for it, so that's our estimate from its relatives and origin. Our \u003ca href=\"\/pages\/chill-hours\"\u003echill hours guide\u003c\/a\u003e has a calculator for your winters, and our \u003ca href=\"\/pages\/chill-hours-research#vekovaya-pear\"\u003eresearch page\u003c\/a\u003e lists the sources.\u003c\/p\u003e\n\u003ch4\u003eWhen does Vekovaya Pear ripen?\u003c\/h4\u003e\n\u003cp\u003eAbout Sep 3 to Sep 15 in Missoula, Montana (an estimate built from published sources and our climate). Warmer places run earlier and cooler places later; our ripening map converts the date to your town.\u003c\/p\u003e\n\u003ch4\u003eHow big does Vekovaya Pear get?\u003c\/h4\u003e\n\u003cp\u003eWe graft Vekovaya Pear onto Ussurian (full size), which makes a tree roughly 20 to 30 ft tall if you never prune it.\u003c\/p\u003e\n\u003ch4\u003eWhat is Vekovaya Pear good for?\u003c\/h4\u003e\n\u003cp\u003eOur top use scores for Vekovaya Pear are fresh eating (7\/10), drying (7\/10), canning and freezing (6\/10), juice and sweet cider (6\/10).\u003c\/p\u003e\n\u003ch4\u003eWill deer eat Vekovaya Pear?\u003c\/h4\u003e\n\u003cp\u003eSometimes. Deer browse Vekovaya Pear now and then, so protect young plants where deer pressure is high.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Montana Fruit Trees","offers":[{"title":"Ussurian Pear Full Size: 3-5 ft.","offer_id":42508246843458,"sku":null,"price":49.99,"currency_code":"USD","in_stock":true},{"title":"Ussurian Pear Full Size: 2-4 ft. (One Year Older)","offer_id":45143804018754,"sku":null,"price":49.99,"currency_code":"USD","in_stock":true},{"title":"Ussurian Pear Full Size: 5-7 ft.","offer_id":45143804051522,"sku":null,"price":69.99,"currency_code":"USD","in_stock":true},{"title":"Ussurian Pear Full Size: 4-6 ft. (One Year Older) Pruned to 5 ft. for Shipping","offer_id":45143804084290,"sku":null,"price":74.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5687\/2514\/files\/vekovaya-pear-on-tree.jpg?v=1789021308"},{"product_id":"krazulya-pear","title":"Krazulya Pear (Spring 2027)","description":"\u003cdiv class=\"mft-facts\"\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e Krazulya Pear is a pear tree rated hardy to zone 2 in our ratings (winters to -50°F), not self-fertile, so it needs a different variety nearby as a pollenizer (bloom group 3 of 7, early-mid for a European pear), and it ripens about Aug 16 to Aug 30 in Missoula (our Missoula estimate).\u003c\/p\u003e\n\u003ctable class=\"mft-facts-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eHardy to\u003c\/th\u003e\n\u003ctd\u003eZone 2 to 7. A bare number means the whole of zone 2, colder half included (winters to -50°F). Find your zone with our \u003ca href=\"\/pages\/cold-hardiness-calculator\"\u003ecold hardiness calculator\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"mft-chill\"\u003e\n\u003cth\u003eChill hours\u003c\/th\u003e\n\u003ctd\u003eAbout 800 hours (600 to 1,200). Our estimate. No published figure exists for this variety yet. Montana winters give it plenty. In milder climates, make sure your winters average at least this much. \u003ca href=\"\/pages\/chill-hours\"\u003eCheck your chill hours\u003c\/a\u003e or \u003ca href=\"\/pages\/chill-hours-research#krazulya-pear\"\u003esee our sources\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePollination\u003c\/th\u003e\n\u003ctd\u003eNeeds Cross-Pollination. Bloom group 3 of 7 (early-mid), mid spring here. Krazulya needs a pollenizer. \u003ca href=\"\/products\/larinskaya-pear\"\u003eLarinskaya\u003c\/a\u003e and our other Russian pears should bloom with it. Good partners we carry: \u003ca href=\"\/products\/danjou-pear\"\u003eD'Anjou Pear\u003c\/a\u003e, \u003ca href=\"\/products\/stuttgarter-gaishirtle-pear\"\u003eStuttgarter Gaishirtle Pear\u003c\/a\u003e, \u003ca href=\"\/products\/summercrisp-pear\"\u003eSummercrisp Pear\u003c\/a\u003e, \u003ca href=\"\/products\/ure-pear\"\u003eUre Pear\u003c\/a\u003e and 25 more. \u003ca href=\"\/pages\/pear-pollination-map\"\u003ePear Pollination Map\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRipens\u003c\/th\u003e\n\u003ctd\u003eAbout Aug 16 to Aug 30 in Missoula (a Missoula estimate from published sources). Real years swing about a week either way. \u003ca href=\"\/pages\/ripening-map\"\u003eSee the date for your town\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRootstock and size\u003c\/th\u003e\n\u003ctd\u003eOHxF 333: semi-dwarf, about 12 to 18 ft tall unpruned. Resists fire blight and pear decline. Ussurian: full size, about 20 to 30 ft tall unpruned. The hardiest pear species there is. \u003ca href=\"\/pages\/rootstocks\"\u003eOur rootstock guide\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGood for\u003c\/th\u003e\n\u003ctd\u003eFresh eating (8\/10), juice and sweet cider (7\/10). Scores are our own 1 to 10 ratings; 8 and up makes our Best Of lists.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDeer\u003c\/th\u003e\n\u003ctd\u003eSometimes damaged by deer.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWhat you get\u003c\/th\u003e\n\u003ctd\u003eBare root, Semi-Dwarf: 2-3 ft or 3-5 ft or 5-7 ft. Shipped or picked up in Missoula in spring, roots wrapped in moist sawdust. Guaranteed to bud out.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2\u003eAbout Krazulya Pear\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eKrazulya is a South Ural pear that fruits through -40s winters in Bozeman; its juice hasn't been tested, so measure it before you build a perry around it.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhere it came from:\u003c\/strong\u003e Bred by E. A. Falkenberg at the South Ural Research Institute of Fruit and Vegetable Growing (from our product research).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eParents:\u003c\/strong\u003e Pozdnyaya x Malenkaya Radost.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso called:\u003c\/strong\u003e Krasulya.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCider class:\u003c\/strong\u003e Not classed for perry by any source.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJuice:\u003c\/strong\u003e No juice numbers published.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWinter:\u003c\/strong\u003e Fruiting through -40s winters in Bozeman with little or no injury.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBloom and ripening:\u003c\/strong\u003e blooms in pear group 3 of 7 (early-mid); ripens about Aug 16 to Aug 30 in Missoula.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMore reading: \u003ca href=\"\/collections\/pears-for-perry\"\u003epears for perry\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eQuestions about Krazulya Pear\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCan you make perry from Krazulya?\u003c\/strong\u003e Yes, though nobody has published its juice numbers. Measure the sugar and acid and blend it with a sharper pear like Larinskaya if it comes up low in acid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Krazulya good to eat?\u003c\/strong\u003e Yes. It's grown as a dessert pear first.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow big does Krazulya Pear get?\u003c\/strong\u003e On OHxF 333 it's semi-dwarf, about 12 to 18 ft unpruned; on Ussurian roots it's full size, about 20 to 30 ft.\u003c\/p\u003e\n\u003cp\u003eKnown in Russian as Красуля, pronounced KRAH-soo-lyah (not sure why the English spelling isn't Krasulya), Krazulya is one of our newest pears we have grown. Given that we do not have experience growing it, and that it is hard to find original info on this pear in the U.S., we have translated from this \u003ca href=\"https:\/\/%D1%81%D0%B0%D0%B6%D0%B5%D0%BD%D1%86%D1%8B13.%D1%80%D1%84\/product\/grusha-krasulya\/\"\u003eRussian site here,\u003c\/a\u003e and put it in our own words (without altering any of the information). We also added a piece on hardiness from Les McCartney's experience growing it in Bozeman, Montana.\u003c\/p\u003e\n\u003ch3 data-start=\"132\" data-end=\"153\"\u003eOrigin \u0026amp; Breeding\u003c\/h3\u003e\n\u003cp data-start=\"154\" data-end=\"446\"\u003eKrazulya is a cold-hardy summer pear developed at the South Ural Research Institute of Fruit and Vegetable Growing from a cross between Pozdnyaya and Malenkaya Radost. The variety was bred by E. A. Falkenberg and selected for reliability, flavor, and resilience in harsh continental climates.\u003c\/p\u003e\n\u003ch3 data-start=\"448\" data-end=\"472\"\u003eTree Characteristics\u003c\/h3\u003e\n\u003cp data-start=\"473\" data-end=\"811\"\u003eThe tree is moderately vigorous, forming a rounded, well-balanced crown. Branches emerge from the trunk at nearly right angles, giving the tree a strong, open structure. Occasional thorns are present on the branches. The bark on the trunk and main scaffold limbs is greenish and lightly peeling, a distinctive visual trait of the variety.\u003c\/p\u003e\n\u003cp data-start=\"813\" data-end=\"995\"\u003eFruiting occurs primarily on spurs, fruiting twigs, and one-year-old wood, contributing to consistent production once the tree is established. Shoots are straight, brown, and smooth.\u003c\/p\u003e\n\u003ch3 data-start=\"997\" data-end=\"1017\"\u003eLeaves \u0026amp; Flowers\u003c\/h3\u003e\n\u003cp data-start=\"1018\" data-end=\"1257\"\u003eLeaves are medium-sized, broad, and rounded, with a short pointed tip and a healthy green color. In spring, Krazulya produces large, white, fragrant flowers with oval petals, offering both ornamental value and strong pollination potential.\u003c\/p\u003e\n\u003ch3 data-start=\"1259\" data-end=\"1280\"\u003eFruit Description\u003c\/h3\u003e\n\u003cp data-start=\"1281\" data-end=\"1494\"\u003eFruits average 90–120 grams, with a rounded, bergamot-like shape. The skin is thin, smooth, and slightly oily. At harvest maturity, fruit is green, often with a light red blush on a smaller portion of the surface.\u003c\/p\u003e\n\u003cp data-start=\"1496\" data-end=\"1732\"\u003eAs the fruit reaches eating maturity, the background color shifts to greenish-yellow, while a deep dark red to purple-red blush develops over much of the fruit. Gray subcutaneous dots are clearly visible. The stem is short and straight.\u003c\/p\u003e\n\u003ch3 data-start=\"1734\" data-end=\"1754\"\u003eFlavor \u0026amp; Texture\u003c\/h3\u003e\n\u003cp data-start=\"1755\" data-end=\"2032\"\u003eThe flesh is creamy, tender, and semi-buttery, with a loose, melting texture and exceptional juiciness. Flavor is excellent, balancing sweetness with a gentle spiciness and a pronounced aromatic quality. Fruit stores for up to two weeks, making it best suited for fresh eating.\u003c\/p\u003e\n\u003ch3 data-start=\"2034\" data-end=\"2062\"\u003eProductivity \u0026amp; Hardiness\u003c\/h3\u003e\n\u003cp data-start=\"2063\" data-end=\"2323\"\u003eKrazulya begins bearing around its fifth year and is known for high yields. It exhibits excellent winter hardiness and shows strong resistance to major fungal diseases, including pear scab, making it a dependable choice for cold-climate and low-input orchards.\u003c\/p\u003e\n\u003cp data-start=\"2063\" data-end=\"2323\"\u003eLes McCartney has had good success growing it in Bozeman, Montana, consistently getting good fruit off his mature trees that have experienced temps into the -40Fs on several occasions with little to no winter injury.\u003c\/p\u003e\n\u003cdiv class=\"mft-faq\"\u003e\n\u003ch3\u003eQuestions we get about Krazulya Pear\u003c\/h3\u003e\n\u003ch4\u003eDoes Krazulya Pear need a pollenizer?\u003c\/h4\u003e\n\u003cp\u003eYes. Krazulya Pear needs pollen from a different variety that blooms at about the same time. Krazulya needs a pollenizer. \u003ca href=\"\/products\/larinskaya-pear\"\u003eLarinskaya\u003c\/a\u003e and our other Russian pears should bloom with it. Partners we carry include \u003ca href=\"\/products\/danjou-pear\"\u003eD'Anjou Pear\u003c\/a\u003e, \u003ca href=\"\/products\/stuttgarter-gaishirtle-pear\"\u003eStuttgarter Gaishirtle Pear\u003c\/a\u003e, \u003ca href=\"\/products\/summercrisp-pear\"\u003eSummercrisp Pear\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow cold hardy is Krazulya Pear?\u003c\/h4\u003e\n\u003cp\u003eWe rate Krazulya Pear hardy to zone 2, which means winters down to about -50°F. Our ratings come from real winters at our two Montana sites and from trusted growers across the North, not from a catalog average.\u003c\/p\u003e\n\u003ch4\u003eHow many chill hours does Krazulya Pear need?\u003c\/h4\u003e\n\u003cp\u003eAbout 800 hours of winter chill (we count hours at or below 45°F), likely somewhere between 600 and 1,200. Nobody has published a chill figure for it, so that's our estimate from its relatives and origin. Our \u003ca href=\"\/pages\/chill-hours\"\u003echill hours guide\u003c\/a\u003e has a calculator for your winters, and our \u003ca href=\"\/pages\/chill-hours-research#krazulya-pear\"\u003eresearch page\u003c\/a\u003e lists the sources.\u003c\/p\u003e\n\u003ch4\u003eWhen does Krazulya Pear ripen?\u003c\/h4\u003e\n\u003cp\u003eAbout Aug 16 to Aug 30 in Missoula, Montana (an estimate built from published sources and our climate). Warmer places run earlier and cooler places later; our ripening map converts the date to your town.\u003c\/p\u003e\n\u003ch4\u003eHow big does Krazulya Pear get?\u003c\/h4\u003e\n\u003cp\u003eWe graft Krazulya Pear onto OHxF 333 (semi-dwarf), which makes a tree roughly 12 to 18 ft tall if you never prune it. Some sizes are on Ussurian.\u003c\/p\u003e\n\u003ch4\u003eWhat is Krazulya Pear good for?\u003c\/h4\u003e\n\u003cp\u003eOur top use scores for Krazulya Pear are fresh eating (8\/10), juice and sweet cider (7\/10). Anything scored 8 or higher makes our Best Of lists.\u003c\/p\u003e\n\u003ch4\u003eWill deer eat Krazulya Pear?\u003c\/h4\u003e\n\u003cp\u003eSometimes. Deer browse Krazulya Pear now and then, so protect young plants where deer pressure is high.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Montana Fruit Trees","offers":[{"title":"OHxF 333: Semi-Dwarf: 2-3 ft. (One Year Older)","offer_id":42500239360066,"sku":null,"price":44.99,"currency_code":"USD","in_stock":true},{"title":"OHxF 333 Semi-Dwarf: 3-5 ft. (One Year Older)","offer_id":42500239392834,"sku":null,"price":59.99,"currency_code":"USD","in_stock":true},{"title":"Ussurian Full Size: 3-5 ft. (One Year Older)","offer_id":42500239491138,"sku":null,"price":59.99,"currency_code":"USD","in_stock":true},{"title":"Ussurian Full Size: 5-7 ft. (One Year Older)","offer_id":42500239556674,"sku":null,"price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5687\/2514\/files\/krazulya-pear-harvest.jpg?v=1789020420"},{"product_id":"larinskaya-pear","title":"Larinskaya Pear (Spring 2027)","description":"\u003cdiv class=\"mft-facts\"\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e Larinskaya Pear is a pear tree rated hardy to zone 2b in our ratings (winters to -45°F), and not self-fertile, so it needs a different variety nearby as a pollenizer (bloom group 3 of 7, early-mid for a European pear).\u003c\/p\u003e\n\u003ctable class=\"mft-facts-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eHardy to\u003c\/th\u003e\n\u003ctd\u003eZone 2b to 7. The b means the warmer half of zone 2 only (winters to -45°F). Find your zone with our \u003ca href=\"\/pages\/cold-hardiness-calculator\"\u003ecold hardiness calculator\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"mft-chill\"\u003e\n\u003cth\u003eChill hours\u003c\/th\u003e\n\u003ctd\u003eAbout 800 hours (600 to 1,200). Our estimate. No published figure exists for this variety yet. Montana winters give it plenty. In milder climates, make sure your winters average at least this much. \u003ca href=\"\/pages\/chill-hours\"\u003eCheck your chill hours\u003c\/a\u003e or \u003ca href=\"\/pages\/chill-hours-research#larinskaya-pear\"\u003esee our sources\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePollination\u003c\/th\u003e\n\u003ctd\u003eNeeds Cross-Pollination. Bloom group 3 of 7 (early-mid), mid spring here. Larinskaya needs a pollenizer. Vekovaya and Krazulya bloom at the same time and make good partners. Good partners we carry: \u003ca href=\"\/products\/krazulya-pear\"\u003eKrazulya Pear\u003c\/a\u003e, \u003ca href=\"\/products\/vekovaya-pear\"\u003eVekovaya Pear\u003c\/a\u003e, \u003ca href=\"\/products\/danjou-pear\"\u003eD'Anjou Pear\u003c\/a\u003e, \u003ca href=\"\/products\/stuttgarter-gaishirtle-pear\"\u003eStuttgarter Gaishirtle Pear\u003c\/a\u003e and 25 more. \u003ca href=\"\/pages\/pear-pollination-map\"\u003ePear Pollination Map\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRootstock and size\u003c\/th\u003e\n\u003ctd\u003eUssurian: full size, about 20 to 30 ft tall unpruned. The hardiest pear species there is. \u003ca href=\"\/pages\/rootstocks\"\u003eOur rootstock guide\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGood for\u003c\/th\u003e\n\u003ctd\u003eFresh eating (8\/10), canning and freezing (6\/10), juice and sweet cider (6\/10), cooking and roasting (6\/10). Scores are our own 1 to 10 ratings; 8 and up makes our Best Of lists.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDeer\u003c\/th\u003e\n\u003ctd\u003eSometimes damaged by deer.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWhat you get\u003c\/th\u003e\n\u003ctd\u003eBare root, 2-3 ft or 3-5 ft. Shipped or picked up in Missoula in spring, roots wrapped in moist sawdust. Guaranteed to bud out.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2\u003eAbout Larinskaya Pear\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLarinskaya is a South Ural pear with 13.8% soluble solids and 0.8% acid in Russian trials, good fresh and a strong pick for perry in zone 2b.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhere it came from:\u003c\/strong\u003e Bred at the South Ural Research Institute of Horticulture and Potato Growing (from Russian sources we translated; we haven't checked the state register entry ourselves).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eParents:\u003c\/strong\u003e A Ussurian pear seedling (41-15-9) x Clapp's Favorite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso called:\u003c\/strong\u003e None.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCider class:\u003c\/strong\u003e Not classed for perry by any source.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJuice:\u003c\/strong\u003e 13.8% soluble solids, 9.7% sugars and 0.8% titratable acid in Russian lab analysis. That's the only measured figure; anything else you see for it is an estimate.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWinter:\u003c\/strong\u003e Unscathed in Bozeman after winters near -45F.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBloom and ripening:\u003c\/strong\u003e blooms in pear group 3 of 7 (early-mid); ripens mid season pear.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMore reading: \u003ca href=\"\/collections\/pears-for-perry\"\u003epears for perry\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eQuestions about Larinskaya Pear\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCan you make perry from Larinskaya?\u003c\/strong\u003e Yes. With 0.8% acid it has more bite than most dessert pears, so it can carry a perry or sharpen a blend of sweeter pears.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Larinskaya good to eat?\u003c\/strong\u003e Yes. Russian tasters scored it 4.5 out of 5: juicy, cream colored flesh with real sweetness and enough acid to stay bright.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow big does Larinskaya Pear get?\u003c\/strong\u003e On Ussurian roots it's full size, about 20 to 30 ft unpruned.\u003c\/p\u003e\n\u003ch3\u003eIntroduction\u003c\/h3\u003e\n\u003cp\u003eLarinskaya (Ларинская) is a South Ural Russian pear and one of the core Russian cultivars we currently offer. Like all of our Russian pears, Larinskaya has been grown successfully by Les McCartney in Bozeman, Montana, where these pears have survived unscathed after experiencing winter temperatures approaching −45°F. Based on both Russian research and Montana field experience, Larinskaya and the other Russian pears we are currently growing are hardy to at least USDA Zone 2b (−45°F) with little to no winter injury. They are likely capable of surviving down to −50°F, though some winter injury should be expected at those extremes; importantly, damage would likely not extend to the trunk. We're listing it conservatively at zone 2b (-45°F) until we have more data.\u003c\/p\u003e\n\u003cp\u003eBecause there is limited high-quality information available in English, the description below was created by translating and synthesizing primary Russian pomological literature and official cultivar documentation. Technical language has been translated into plain English, and all metric values have been converted into U.S. units.\u003c\/p\u003e\n\u003cp\u003ePrimary sources:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eVNIISPK cultivar entry: \u003cem\u003e“Груша, Сорт Ларинская”\u003c\/em\u003e\u003cbr\u003e\u003ca href=\"https:\/\/vniispk.ru\/varieties\/%D0%BB%D0%B0%D1%80%D0%B8%D0%BD%D1%81%D0%BA%D0%B0%D1%8F\"\u003ehttps:\/\/vniispk.ru\/varieties\/%D0%BB%D0%B0%D1%80%D0%B8%D0%BD%D1%81%D0%BA%D0%B0%D1%8F\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cem\u003e“Совершенствование сортимента груши на Южном Урале”\u003c\/em\u003e (South Ural Research Institute synthesis, 2023)\u003cbr\u003e\u003ca href=\"https:\/\/cyberleninka.ru\/article\/n\/sovershenstvovanie-sortimenta-grushi-na-yuzhnom-urale\"\u003ehttps:\/\/cyberleninka.ru\/article\/n\/sovershenstvovanie-sortimenta-grushi-na-yuzhnom-urale\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe description that follows reflects only what is reported in those sources, without extrapolation.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eLarinskaya (Ларинская) Pear\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eSouth Ural Research–Based Description\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eOrigin and Breeding Context\u003c\/h3\u003e\n\u003cp\u003eLarinskaya is an autumn-ripening pear bred at the South Ural Research Institute of Horticulture and Potato Growing. It was developed by crossing a Ussurian pear seedling (41-15-9) with \u003ca href=\"\/products\/clapps-favorite-pear\"\u003eClapp’s Favorite\u003c\/a\u003e, combining extreme cold hardiness with improved eating quality. The cultivar is officially zoned for the Ural region.\u003c\/p\u003e\n\u003ch3\u003eRipening Period and Keeping Quality\u003c\/h3\u003e\n\u003cp\u003eLarinskaya ripens in early September (approximately September 5–10 in South Ural conditions). Fruit can be stored until early November, giving a storage life of about 60 days, which is relatively long for a cold-hardy pear.\u003c\/p\u003e\n\u003ch3\u003eTree Characteristics\u003c\/h3\u003e\n\u003cp\u003eTrees are large and vigorous, reaching around 20 feet tall at maturity, with a moderately dense, irregular crown. On Ussurian seedling rootstock, trees typically begin bearing around year five.\u003c\/p\u003e\n\u003ch3\u003eProductivity and Yield\u003c\/h3\u003e\n\u003cp\u003eLarinskaya is described as consistently productive:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eMature trees (around 10 years old) produced up to 46 kg per tree, or about 101 pounds per tree.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIn South Ural trials from 2019–2022, average production was 18 kg per tree (about 40 pounds).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eOrchard-scale yield was reported at 11.1 t\/ha, which converts to roughly 9,900 pounds per acre.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFruit Characteristics\u003c\/h3\u003e\n\u003cp\u003eFruits are medium-sized, typically 110 g, with a maximum around 140 g (3.9–4.9 oz). Shape is short pear-shaped, often slightly uneven. Skin is green at harvest, turning light yellow when ripe, with many small gray dots. Flesh is cream-colored, dense, and juicy.\u003c\/p\u003e\n\u003ch3\u003eFlavor and Eating Quality\u003c\/h3\u003e\n\u003cp\u003eLarinskaya received a tasting score of 4.5 points on the standard Russian 5-point pomological scale, placing it in the “very good” dessert category for cold-hardy pears. In plain terms, Russian researchers consider this a pear that is genuinely good to eat, not just hardy.\u003c\/p\u003e\n\u003ch3\u003eSugar and Acid Balance\u003c\/h3\u003e\n\u003cp\u003eLaboratory analysis reported:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e13.8% soluble solids\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e9.7% sugars\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e0.8% titratable acids\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTranslated into everyday language, this indicates a pear with real sweetness, balanced by enough acidity to keep the flavor bright, rather than bland.\u003c\/p\u003e\n\u003ch3\u003ePollination\u003c\/h3\u003e\n\u003cp\u003eLarinskaya is not self-fertile. Recommended pollenizers we have available are \u003ca href=\"\/products\/krazulya-pear\"\u003eKrazulya\u003c\/a\u003e, \u003ca href=\"\/products\/vekovaya-pear\"\u003eVekovaya\u003c\/a\u003e, and to a lesser extent, although would still work, \u003ca href=\"\/products\/krasnobokaya-pear\"\u003eKrasnobokaya\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eWinter Hardiness and Cold Climate Adaptation\u003c\/h3\u003e\n\u003cp\u003eRussian research classifies Larinskaya as highly winter-hardy. In South Ural field trials, winters reaching approximately −40°F resulted in low levels of tissue damage, with good recovery and no structural failure. Combined with long-term success in Bozeman, Montana, this supports Larinskaya’s reputation as a reliable pear for extreme cold climates, suitable for Zone 2b–3 growers.\u003c\/p\u003e\n\u003ch3\u003eDisease and Pest Resistance\u003c\/h3\u003e\n\u003cp\u003eOver multiple years of observation, Russian sources report no significant damage from pear scab or pear gall mite, and Larinskaya is described as resistant to bacterial fire blight, making it well suited to low-input and organic systems.\u003c\/p\u003e\n\u003cdiv class=\"mft-faq\"\u003e\n\u003ch3\u003eQuestions we get about Larinskaya Pear\u003c\/h3\u003e\n\u003ch4\u003eDoes Larinskaya Pear need a pollenizer?\u003c\/h4\u003e\n\u003cp\u003eYes. Larinskaya Pear needs pollen from a different variety that blooms at about the same time. Larinskaya needs a pollenizer. \u003ca href=\"\/products\/vekovaya-pear\"\u003eVekovaya\u003c\/a\u003e and \u003ca href=\"\/products\/krazulya-pear\"\u003eKrazulya\u003c\/a\u003e bloom at the same time and make good partners. Partners we carry include Krazulya Pear, Vekovaya Pear, \u003ca href=\"\/products\/danjou-pear\"\u003eD'Anjou Pear\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow cold hardy is Larinskaya Pear?\u003c\/h4\u003e\n\u003cp\u003eWe rate Larinskaya Pear hardy to zone 2b, which means winters down to about -45°F. Our ratings come from real winters at our two Montana sites and from trusted growers across the North, not from a catalog average.\u003c\/p\u003e\n\u003ch4\u003eHow many chill hours does Larinskaya Pear need?\u003c\/h4\u003e\n\u003cp\u003eAbout 800 hours of winter chill (we count hours at or below 45°F), likely somewhere between 600 and 1,200. Nobody has published a chill figure for it, so that's our estimate from its relatives and origin. Our \u003ca href=\"\/pages\/chill-hours\"\u003echill hours guide\u003c\/a\u003e has a calculator for your winters, and our \u003ca href=\"\/pages\/chill-hours-research#larinskaya-pear\"\u003eresearch page\u003c\/a\u003e lists the sources.\u003c\/p\u003e\n\u003ch4\u003eHow big does Larinskaya Pear get?\u003c\/h4\u003e\n\u003cp\u003eWe graft Larinskaya Pear onto Ussurian (full size), which makes a tree roughly 20 to 30 ft tall if you never prune it.\u003c\/p\u003e\n\u003ch4\u003eWhat is Larinskaya Pear good for?\u003c\/h4\u003e\n\u003cp\u003eOur top use scores for Larinskaya Pear are fresh eating (8\/10), canning and freezing (6\/10), juice and sweet cider (6\/10), cooking and roasting (6\/10). Anything scored 8 or higher makes our Best Of lists.\u003c\/p\u003e\n\u003ch4\u003eWill deer eat Larinskaya Pear?\u003c\/h4\u003e\n\u003cp\u003eSometimes. Deer browse Larinskaya Pear now and then, so protect young plants where deer pressure is high.\u003c\/p\u003e\n\u003ch4\u003eWhat arrives, and when does Larinskaya Pear ship?\u003c\/h4\u003e\n\u003cp\u003eA dormant bare-root plant, roots wrapped in moist sawdust with a vapor barrier, shipped or picked up in Missoula in spring. Sizes offered: 2-3 ft or 3-5 ft. We guarantee our plants bud out. Stone fruits can be slow, so if one still has not budded out by August 15, write to us and we credit you for the following spring.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Montana Fruit Trees","offers":[{"title":"Ussurian Full Size: 2-3 ft. (One Year Older)","offer_id":45133798604866,"sku":null,"price":44.99,"currency_code":"USD","in_stock":true},{"title":"Ussurian Full Size: 3-5 ft. (One Year Older)","offer_id":42500395302978,"sku":null,"price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5687\/2514\/files\/larinskaya-pear-fruit.png?v=1789020421"},{"product_id":"savignac-pear","title":"Savignac Pear (Spring 2027)","description":"\u003cdiv class=\"mft-facts\"\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e Savignac Pear is a pear tree rated hardy to zone 3 in our ratings (winters to -40°F), not self-fertile, so it needs a different variety nearby as a pollenizer (bloom group 3 of 7, early-mid for a European pear), and it ripens about Sep 15 to Sep 23 in Missoula (our Missoula estimate).\u003c\/p\u003e\n\u003ctable class=\"mft-facts-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eHardy to\u003c\/th\u003e\n\u003ctd\u003eZone 3 to 8. A bare number means the whole of zone 3, colder half included (winters to -40°F). Our notes have it taking -38°F. Find your zone with our \u003ca href=\"\/pages\/cold-hardiness-calculator\"\u003ecold hardiness calculator\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"mft-chill\"\u003e\n\u003cth\u003eChill hours\u003c\/th\u003e\n\u003ctd\u003eAbout 800 hours (600 to 1,100). Our estimate. No published figure exists for this variety yet. Montana winters give it plenty. In milder climates, make sure your winters average at least this much. \u003ca href=\"\/pages\/chill-hours\"\u003eCheck your chill hours\u003c\/a\u003e or \u003ca href=\"\/pages\/chill-hours-research#savignac-pear\"\u003esee our sources\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePollination\u003c\/th\u003e\n\u003ctd\u003eNeeds Cross-Pollination. Bloom group 3 of 7 (early-mid), mid spring here. Savignac needs another pear to fruit. Ure is the partner its Quebec nursery recommends, and Summercrisp should overlap as well. Good partners we carry: \u003ca href=\"\/products\/ure-pear\"\u003eUre Pear\u003c\/a\u003e, \u003ca href=\"\/products\/danjou-pear\"\u003eD'Anjou Pear\u003c\/a\u003e, \u003ca href=\"\/products\/stuttgarter-gaishirtle-pear\"\u003eStuttgarter Gaishirtle Pear\u003c\/a\u003e, \u003ca href=\"\/products\/summercrisp-pear\"\u003eSummercrisp Pear\u003c\/a\u003e and 25 more. \u003ca href=\"\/pages\/pear-pollination-map\"\u003ePear Pollination Map\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRipens\u003c\/th\u003e\n\u003ctd\u003eAbout Sep 15 to Sep 23 in Missoula (a Missoula estimate from published sources). Real years swing about a week either way. \u003ca href=\"\/pages\/ripening-map\"\u003eSee the date for your town\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRootstock and size\u003c\/th\u003e\n\u003ctd\u003eOHxF 87: semi-dwarf, about 14 to 19 ft tall unpruned. The most precocious OHxF stock. Plant 18 to 22 ft apart. \u003ca href=\"\/pages\/rootstocks\"\u003eOur rootstock guide\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGood for\u003c\/th\u003e\n\u003ctd\u003eFresh eating (7\/10). Scores are our own 1 to 10 ratings; 8 and up makes our Best Of lists.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDeer\u003c\/th\u003e\n\u003ctd\u003eSometimes damaged by deer.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWhat you get\u003c\/th\u003e\n\u003ctd\u003eBare root, 3-4 ft or 2-4 ft or 4-6 ft. Shipped or picked up in Missoula in spring, roots wrapped in moist sawdust. Guaranteed to bud out.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\n\u003ch3 data-start=\"0\" data-end=\"12\"\u003eOverview\u003c\/h3\u003e\n\u003cp data-start=\"13\" data-end=\"319\"\u003eSavignac is a decently cold climate adapted European pear (Pyrus communis) selected in Québec, grown for reliable cropping and genuinely good fresh-eating quality in short-season climates. The fruit is typically sweet, juicy, and aromatic, and it performs best when harvested firm and finished (ripened) off the tree.\u003c\/p\u003e\n\u003ch3 data-start=\"321\" data-end=\"341\"\u003eOrigin \u0026amp; History\u003c\/h3\u003e\n\u003cp data-start=\"342\" data-end=\"660\"\u003eSavignac is reported as having been found\/selected in Québec (often specified as Abbé Savignac, Abitibi). Parentage has not been reliably published in accessible primary references (it is generally treated as a chance seedling\/selection rather than a documented cross), so we are not assigning a cross or parents here.\u003c\/p\u003e\n\u003ch3 data-start=\"662\" data-end=\"678\"\u003eFruit \u0026amp; Uses\u003c\/h3\u003e\n\u003cp data-start=\"679\" data-end=\"1103\"\u003eSavignac is a small-to-medium, rounder pear with green to green-yellow skin and white flesh, notable for sweetness, juiciness, aroma, and relatively low grit. It is best picked while still firm\/green and ripened on the counter for peak texture and flavor. In addition to fresh eating, it works well for cooking and preserves, but it is generally a shorter-keeper (think weeks, not months).\u003c\/p\u003e\n\u003ch3 data-start=\"1105\" data-end=\"1121\"\u003eGrowth Habit \u0026amp; Spacing\u003c\/h3\u003e\n\u003cp data-start=\"1122\" data-end=\"1394\"\u003eSavignac is vigorous, productive, and generally “grower-friendly.” Some growers note a spreading tendency and low-to-medium vigor depending on site, rootstock, and training, but the consistent theme is that it bears and produces reliably for a hardy pear.\u003c\/p\u003e\n\u003cp data-start=\"1566\" data-end=\"1972\"\u003eWe currently offers Savignac on Pyrus communis full-size rootstock. For full-size European pear rootstock, a practical baseline is 18–22 feet between trees, with the tighter end achievable only if you plan to prune annually and keep the canopy narrow. If you intend minimal pruning and have richer soils or irrigation, plan closer to the wider end. A person could go even tighter than 18 ft. and prune annually, although areas that have longer growing season, deeper soils, etc., may need to do Spring and Summer pruning on P. communis rootstock for spacing tighter than 18 ft. apart.\u003c\/p\u003e\n\u003ch3 data-start=\"1974\" data-end=\"2230\"\u003ePollination \u003c\/h3\u003e\n\u003cp data-start=\"2231\" data-end=\"3171\"\u003eLike most pears, Savignac is not self-fertile and needs a pollenizer. It is a European pear in the communis pollination group, meaning it should be paired with another European pear. Partners for Savignac that we offer include \u003ca href=\"\/products\/flemish-beauty-pear\"\u003eFlemish Beauty\u003c\/a\u003e, \u003ca href=\"\/products\/nova-pear\"\u003eNova\u003c\/a\u003e, \u003ca href=\"\/products\/giffard-pear\"\u003eGiffard\u003c\/a\u003e, \u003ca href=\"\/products\/seckel-pear\"\u003eSeckel\u003c\/a\u003e, \u003ca href=\"\/products\/bartlett-pear\"\u003eBartlett\u003c\/a\u003e, and \u003ca href=\"\/products\/stuttgarter-gaishirtle-pear\"\u003eStuttgarter Gaishirtle\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3 data-start=\"3173\" data-end=\"3325\"\u003eCold Hardiness \u003c\/h3\u003e\n\u003cp data-start=\"3326\" data-end=\"3714\"\u003eSavignac is consistently treated as a hardy pear in cold-climate circles (commonly placed around zone 3b and sometimes discussed as zone 2 class by growers). In terms of our experience, it has survived -38F in Stevensville, MT from an arctic blast on 1\/13\/24 without sustaining any winter injury. As such we are listing it as hardy to zone 3a until we have more data to confirm it surviving colder temps.\u003c\/p\u003e\n\u003ch3 data-start=\"3716\" data-end=\"3827\"\u003eOther Notes\u003c\/h3\u003e\n\u003cp data-start=\"3828\" data-end=\"4394\"\u003eSavignac is a “pick firm, ripen off-tree” pear: harvesting it while still green\/firm and allowing it to finish on the counter is the way to get its best eating quality. Savignac is also repeatedly described as disease-resistant in nursery and grower write-ups; however, those sources typically do not specify which diseases or provide trial data, so we are keeping that claim general rather than naming specific resistances without published evidence.\u003c\/p\u003e\n\u003cdiv class=\"mft-faq\"\u003e\n\u003ch3\u003eQuestions we get about Savignac Pear\u003c\/h3\u003e\n\u003ch4\u003eDoes Savignac Pear need a pollenizer?\u003c\/h4\u003e\n\u003cp\u003eYes. Savignac Pear needs pollen from a different variety that blooms at about the same time. Savignac needs another pear to fruit. \u003ca href=\"\/products\/ure-pear\"\u003eUre\u003c\/a\u003e is the partner its Quebec nursery recommends, and \u003ca href=\"\/products\/summercrisp-pear\"\u003eSummercrisp\u003c\/a\u003e should overlap as well. Partners we carry include Ure Pear, \u003ca href=\"\/products\/danjou-pear\"\u003eD'Anjou Pear\u003c\/a\u003e, \u003ca href=\"\/products\/stuttgarter-gaishirtle-pear\"\u003eStuttgarter Gaishirtle Pear\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow cold hardy is Savignac Pear?\u003c\/h4\u003e\n\u003cp\u003eWe rate Savignac Pear hardy to zone 3, which means winters down to about -40°F. Our notes have it taking -38°F. Our ratings come from real winters at our two Montana sites and from trusted growers across the North, not from a catalog average.\u003c\/p\u003e\n\u003ch4\u003eHow many chill hours does Savignac Pear need?\u003c\/h4\u003e\n\u003cp\u003eAbout 800 hours of winter chill (we count hours at or below 45°F), likely somewhere between 600 and 1,100. Nobody has published a chill figure for it, so that's our estimate from its relatives and origin. Our \u003ca href=\"\/pages\/chill-hours\"\u003echill hours guide\u003c\/a\u003e has a calculator for your winters, and our \u003ca href=\"\/pages\/chill-hours-research#savignac-pear\"\u003eresearch page\u003c\/a\u003e lists the sources.\u003c\/p\u003e\n\u003ch4\u003eWhen does Savignac Pear ripen?\u003c\/h4\u003e\n\u003cp\u003eAbout Sep 15 to Sep 23 in Missoula, Montana (an estimate built from published sources and our climate). Warmer places run earlier and cooler places later; our ripening map converts the date to your town.\u003c\/p\u003e\n\u003ch4\u003eHow big does Savignac Pear get?\u003c\/h4\u003e\n\u003cp\u003eWe graft Savignac Pear onto OHxF 87 (semi-dwarf), which makes a tree roughly 14 to 19 ft tall if you never prune it. Plant 18 to 22 ft apart.\u003c\/p\u003e\n\u003ch4\u003eWhat is Savignac Pear good for?\u003c\/h4\u003e\n\u003cp\u003eOur top use scores for Savignac Pear are fresh eating (7\/10).\u003c\/p\u003e\n\u003ch4\u003eWill deer eat Savignac Pear?\u003c\/h4\u003e\n\u003cp\u003eSometimes. Deer browse Savignac Pear now and then, so protect young plants where deer pressure is high.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Montana Fruit Trees","offers":[{"title":"OHxF 87 Semi-Dwarf: 3-4 ft.","offer_id":45134553940034,"sku":null,"price":44.99,"currency_code":"USD","in_stock":true},{"title":"OHxF 87 Semi-Dwarf: 2-4 ft. (One Year Older)","offer_id":42504543305794,"sku":null,"price":49.99,"currency_code":"USD","in_stock":true},{"title":"OHxF 87 Semi-Dwarf: 4-6 ft. (Pruned to 5 ft. for Shipping)","offer_id":45134553972802,"sku":null,"price":59.99,"currency_code":"USD","in_stock":true},{"title":"OHxF 87 Semi-Dwarf: 4-6 ft. (One Year Older) Pruned to 5 ft. for Shipping","offer_id":45134554005570,"sku":null,"price":74.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5687\/2514\/files\/savignac-pear-on-tree.jpg?v=1789021038"},{"product_id":"seckel-pear","title":"Seckel Pear (Spring 2027)","description":"\u003cdiv class=\"mft-facts\"\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e Seckel Pear is a pear tree rated hardy to zone 3b in our ratings (winters to -35°F), partially self-fertile, so a second variety nearby makes crops more dependable (bloom group 4 of 7, mid for a European pear), and it ripens about Sep 30 to Oct 6 in Missoula (picked and dated at our place in Missoula).\u003c\/p\u003e\n\u003ctable class=\"mft-facts-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eHardy to\u003c\/th\u003e\n\u003ctd\u003eZone 3b to 8. The b means the warmer half of zone 3 only (winters to -35°F). Find your zone with our \u003ca href=\"\/pages\/cold-hardiness-calculator\"\u003ecold hardiness calculator\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"mft-chill\"\u003e\n\u003cth\u003eChill hours\u003c\/th\u003e\n\u003ctd\u003eAbout 500 hours (500 to 800). From published figures. Montana winters give it plenty. In milder climates, make sure your winters average at least this much. \u003ca href=\"\/pages\/chill-hours\"\u003eCheck your chill hours\u003c\/a\u003e or \u003ca href=\"\/pages\/chill-hours-research#seckel-pear\"\u003esee our sources\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePollination\u003c\/th\u003e\n\u003ctd\u003ePartially Self-Fertile. Bloom group 4 of 7 (mid), mid spring here. Seckel sets some fruit alone but does much better with D'Anjou, Bosc or \u003ca href=\"\/products\/flemish-beauty-pear\"\u003eFlemish Beauty\u003c\/a\u003e. Do not count on \u003ca href=\"\/products\/bartlett-pear\"\u003eBartlett\u003c\/a\u003e or its red sport Red Sensation, since Bartlett pollen does not work on Seckel. Nearby varieties that can boost the crop: \u003ca href=\"\/products\/w0cjbu6yrtjetw48n6ga9edg4vgxoe\"\u003eFlemish Beauty Pear\u003c\/a\u003e, \u003ca href=\"\/products\/danjou-pear\"\u003eD'Anjou Pear\u003c\/a\u003e, \u003ca href=\"\/products\/golden-russett-bosc\"\u003eGolden Russet Bosc Pear\u003c\/a\u003e, \u003ca href=\"\/products\/dana-hovey-pear\"\u003eDana Hovey Pear\u003c\/a\u003e and 28 more. \u003ca href=\"\/pages\/pear-pollination-map\"\u003ePear Pollination Map\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRipens\u003c\/th\u003e\n\u003ctd\u003eAbout Sep 30 to Oct 6 in Missoula (picked and dated off our own trees). Real years swing about a week either way. \u003ca href=\"\/pages\/ripening-map\"\u003eSee the date for your town\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRootstock and size\u003c\/th\u003e\n\u003ctd\u003eOHxF 87: semi-dwarf, about 14 to 19 ft tall unpruned. The most precocious OHxF stock. Plant 18 to 22 ft apart. \u003ca href=\"\/pages\/rootstocks\"\u003eOur rootstock guide\u003c\/a\u003e.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGood for\u003c\/th\u003e\n\u003ctd\u003eFresh eating (9\/10), cooking and roasting (8\/10), canning and freezing (8\/10), jams and jellies (7\/10), salads and slicing (6\/10), pies and baking (6\/10). Scores are our own 1 to 10 ratings; 8 and up makes our Best Of lists.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDeer\u003c\/th\u003e\n\u003ctd\u003eSometimes damaged by deer.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWhat you get\u003c\/th\u003e\n\u003ctd\u003eBare root, 5-6 ft. One Year Older and Larger \u0026amp; More Branching or 6-7 ft. One Year Older and Larger \u0026amp; More Branching. Shipped or picked up in Missoula in spring, roots wrapped in moist sawdust. Guaranteed to bud out.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2\u003eAbout Seckel Pear\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSeckel is the tiny, very sweet American pear, a chance seedling from Pennsylvania in the late 1700s, that's lasted decades in the Bitterroot with lows near -38F.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhere it came from:\u003c\/strong\u003e A chance seedling from Pennsylvania, introduced in the late 18th century.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eParents:\u003c\/strong\u003e Unknown.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso called:\u003c\/strong\u003e None we can source.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCider class:\u003c\/strong\u003e Not classed for perry by any source.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJuice:\u003c\/strong\u003e No juice numbers in our research yet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWinter:\u003c\/strong\u003e Has grown in the Bitterroot for decades, including Hamilton, where winter lows have come close to -38F.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBloom and ripening:\u003c\/strong\u003e blooms in pear group 4 of 7 (mid); ripens about Sep 30 to Oct 6 in Missoula.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMore reading: \u003ca href=\"\/collections\/pears-for-perry\"\u003epears for perry\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eQuestions about Seckel Pear\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCan you make perry from Seckel?\u003c\/strong\u003e Yes. It's very sweet and aromatic, so it makes a good sugar base; blend in a sharper pear for acid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Seckel self-fertile?\u003c\/strong\u003e Partly. It sets some fruit alone, but a second pear blooming with it (group 4) gives a much better crop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow big does Seckel Pear get?\u003c\/strong\u003e On OHxF 87 it's semi-dwarf, about 14 to 19 ft unpruned.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eSources: \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Seckel_pear\" rel=\"noopener\"\u003eWikipedia, Seckel pear\u003c\/a\u003e.\u003c\/small\u003e\u003c\/p\u003e\n\u003ch3\u003eOverview\u003c\/h3\u003e\n\u003cp\u003eSeckel is the classic “sugar pear”: very small fruit, intensely sweet, richly aromatic flesh, and a long-standing reputation as one of the best-flavored dessert pears ever grown in North America. It has been celebrated in American horticulture for more than two centuries and remains especially compelling for growers who prioritize flavor over fruit size.\u003c\/p\u003e\n\u003ch3\u003eOrigin and history\u003c\/h3\u003e\n\u003cp\u003eSeckel is an American pear discovered as a chance seedling near Philadelphia, Pennsylvania (late 1700s to early 1800s depending on the source), and it became known under the name “Seckel” after the person\/farm associated with its early propagation and distribution. \u003c\/p\u003e\n\u003cp\u003eExact parentage has never been proven. There is no confirmed, recorded cross for Seckel, and reputable references continue to describe it as a wild or chance seedling rather than a deliberate breeding result. In other words, any specific parentage claim would be speculation.\u003c\/p\u003e\n\u003cp\u003eHistorically, Seckel’s reputation traveled fast because its eating quality was considered exceptional even compared to famous European pears. It was grown at Monticello, and the variety’s long-running cultural footprint is part of why it’s still referred to as “Philadelphia’s pear” in regional horticulture circles. \u003c\/p\u003e\n\u003ch3\u003eFruit \u0026amp; Uses\u003c\/h3\u003e\n\u003cp\u003eSeckel fruit is notably small, often “snack-sized,” but dense with sugar and aroma. The pears are consistently buttery, melting flesh and have a distinctive spicy flavor when properly ripened. Deliciously sweet. It ripens in last week of September in Missoula, and the skin is a dull yellowish-brown with russeting and a red cheek or blush. \u003c\/p\u003e\n\u003cp\u003eSeckel is best known as a dessert pear for fresh eating at peak ripeness, but its small size and high sugar also make it excellent for preserves, spiced pears, and pickling. \u003c\/p\u003e\n\u003ch3\u003eGrowth Habit\u003c\/h3\u003e\n\u003cp\u003eSeckel is commonly characterized as vigorous and productive, with an upright-to-spreading habit, and it is often described as relatively small or compact compared with many European pear standards (rootstock and training will still strongly control final size). \u003c\/p\u003e\n\u003cp\u003eOne reason Seckel remains important to growers is that it’s repeatedly noted as having better fire blight resistance than many traditional European pears, which is also why it has been used and referenced in breeding and selection conversations around disease resilience. \u003c\/p\u003e\n\u003ch3\u003eSpacing\u003c\/h3\u003e\n\u003cp\u003eWe offer Seckel on two root systems: OHxF 87 semi-dwarf and Pyrus communis full size. \u003c\/p\u003e\n\u003cp\u003eOn OHxF 87, we recommend 15 feet between trees as a practical baseline. For tighter plantings, 12 feet can work with disciplined pruning and training. For wider spacing, 18 feet is appropriate on more fertile sites, with less pruning intensity, or where you want larger canopies. (These are spacing targets for in-row distances; row spacing is typically wider to accommodate equipment and mature canopy width.)\u003c\/p\u003e\n\u003cp\u003eOn Pyrus communis full-size, spacing needs to be wider than OHxF 87. A practical baseline is roughly 18–22 feet between trees (and wider where vigor is high), because full-size pears will ultimately occupy substantially more canopy volume.\u003c\/p\u003e\n\u003ch3\u003ePollination\u003c\/h3\u003e\n\u003cp\u003eSeckel is not reliably self-fertile in a way you should bank on for consistent cropping. Many references describe it as at least partially self-fertile, but also emphasize better production with a compatible pollenizer.\u003c\/p\u003e\n\u003cp\u003eSeckel is a European pear (Pyrus communis) and should be pollenized with another Pyrus communis cultivar that blooms at the same time.\u003c\/p\u003e\n\u003cp\u003eOne important compatibility note that shows up in nursery guidance is that \u003ca href=\"\/products\/bartlett-pear\"\u003eBartlett\u003c\/a\u003e is commonly listed as a poor or incompatible match for Seckel as a pollenizer (including explicit “do not pair” guidance). Because we offer Bartlett types in our pear lineup, we do not recommend relying on Bartlett or its sports (i.e. \u003ca href=\"\/products\/red-sensation-bartlett-pear\"\u003eRed Sensation Bartlett\u003c\/a\u003e) as the primary pollenizer for Seckel.\u003c\/p\u003e\n\u003cp\u003eWe carry a broad range of other European pears that can serve as pollenizers for Seckel, such as \u003ca href=\"\/products\/flemish-beauty-pear\"\u003eFlemish Beauty\u003c\/a\u003e, \u003ca href=\"\/products\/stuttgarter-gaishirtle-pear\"\u003eStuttgarter Gaishirtle\u003c\/a\u003e, \u003ca href=\"\/products\/ubileen-pear\"\u003eUbileen\u003c\/a\u003e, \u003ca href=\"\/products\/giffard-pear\"\u003eGiffard\u003c\/a\u003e, and others.\u003c\/p\u003e\n\u003ch3\u003eCold Hardiness\u003c\/h3\u003e\n\u003cp\u003eWhile many places cite Seckel as hardy to zone 5-8, it is hardier than zone 5 for certain. Seckel has been surviving in the Bitterroot Valley for decades, including in Hamilton where winter lows have approached −38°F. There are also reported sightings near Great Falls, particularly Highwood (roughly 30 miles east of Great Falls). While the particular tree in Highwood is positioned somewhat above the valley floor, winter lows in that area can still approach −40°F. At the minimum, we would rate Seckel a solid zone 3b pear.\u003c\/p\u003e\n\u003ch3\u003eOther Notes\u003c\/h3\u003e\n\u003cp\u003eSeckel has an exceptional flavor. It is on of those pears that is repeatedly singled out for dessert quality, and it’s one of the few pears that routinely gets described as excellent rather than merely “good.”\u003c\/p\u003e\n\u003cp\u003eDisease-wise, Seckel has better-than-average fire blight resistance among European pears, which is a major reason growers keep coming back to it even when larger-fruited pears exist. That said, it should still be managed like any pear in a fire blight region: avoid excessive nitrogen, push balanced growth, prune thoughtfully, and remove strikes promptly if they occur.\u003c\/p\u003e\n\u003cdiv class=\"mft-faq\"\u003e\n\u003ch3\u003eQuestions we get about Seckel Pear\u003c\/h3\u003e\n\u003ch4\u003eDoes Seckel Pear need a pollenizer?\u003c\/h4\u003e\n\u003cp\u003eIt helps. Seckel Pear is partially self-fertile, so it can set some fruit alone, but a second variety nearby makes crops more dependable. Seckel sets some fruit alone but does much better with \u003ca href=\"\/products\/danjou-pear\"\u003eD'Anjou\u003c\/a\u003e, \u003ca href=\"\/products\/golden-russett-bosc\"\u003eBosc\u003c\/a\u003e or \u003ca href=\"\/products\/flemish-beauty-pear\"\u003eFlemish Beauty\u003c\/a\u003e. Do not count on \u003ca href=\"\/products\/bartlett-pear\"\u003eBartlett\u003c\/a\u003e or its red sport Red Sensation, since Bartlett pollen does not work on Seckel. Partners we carry include Flemish Beauty Pear, D'Anjou Pear, Golden Russet Bosc Pear.\u003c\/p\u003e\n\u003ch4\u003eHow cold hardy is Seckel Pear?\u003c\/h4\u003e\n\u003cp\u003eWe rate Seckel Pear hardy to zone 3b, which means winters down to about -35°F. Our ratings come from real winters at our two Montana sites and from trusted growers across the North, not from a catalog average.\u003c\/p\u003e\n\u003ch4\u003eHow many chill hours does Seckel Pear need?\u003c\/h4\u003e\n\u003cp\u003eAbout 500 hours of winter chill (we count hours at or below 45°F), likely somewhere between 500 and 800. That comes from published figures for this variety. At about 500 hours, Seckel needs less winter chill than most European pears, so it also suits milder-winter areas. Our \u003ca href=\"\/pages\/chill-hours\"\u003echill hours guide\u003c\/a\u003e has a calculator for your winters, and our \u003ca href=\"\/pages\/chill-hours-research#seckel-pear\"\u003eresearch page\u003c\/a\u003e lists the sources.\u003c\/p\u003e\n\u003ch4\u003eWhen does Seckel Pear ripen?\u003c\/h4\u003e\n\u003cp\u003eAbout Sep 30 to Oct 6 in Missoula, Montana (picked and dated off our own trees). Warmer places run earlier and cooler places later; our ripening map converts the date to your town.\u003c\/p\u003e\n\u003ch4\u003eHow big does Seckel Pear get?\u003c\/h4\u003e\n\u003cp\u003eWe graft Seckel Pear onto OHxF 87 (semi-dwarf), which makes a tree roughly 14 to 19 ft tall if you never prune it. Plant 18 to 22 ft apart.\u003c\/p\u003e\n\u003ch4\u003eWhat is Seckel Pear good for?\u003c\/h4\u003e\n\u003cp\u003eOur top use scores for Seckel Pear are fresh eating (9\/10), cooking and roasting (8\/10), canning and freezing (8\/10), jams and jellies (7\/10). Anything scored 8 or higher makes our Best Of lists.\u003c\/p\u003e\n\u003ch4\u003eWill deer eat Seckel Pear?\u003c\/h4\u003e\n\u003cp\u003eSometimes. Deer browse Seckel Pear now and then, so protect young plants where deer pressure is high.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Montana Fruit Trees","offers":[{"title":"OHxF 87 Semi-Dwarf: 5-6 ft. One Year Older and Larger \u0026 More Branching (Pruned to 5 ft. for Shipping)","offer_id":45134574387266,"sku":null,"price":109.99,"currency_code":"USD","in_stock":true},{"title":"OHxF 87 Semi-Dwarf: 6-7 ft. One Year Older and Larger \u0026 More Branching (Pruned to 5 ft. for Shipping)","offer_id":45134574420034,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5687\/2514\/files\/seckel-pear-in-hand.jpg?v=1789021076"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5687\/2514\/collections\/ure-pear-on-tree_83236eb9-14fe-404e-af1c-59a0a6043c4b.jpg?v=1793472941","url":"https:\/\/www.montanafruittrees.com\/collections\/pears-for-perry.oembed","provider":"Montana Fruit Trees","version":"1.0","type":"link"}