Krazulya Pear (Spring 2027)

About Krazulya Pear

Krazulya 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.

• Where it came from: Bred by E. A. Falkenberg at the South Ural Research Institute of Fruit and Vegetable Growing (from our product research).
• Parents: Pozdnyaya x Malenkaya Radost.
• Also called: Krasulya.
• Cider class: Not classed for perry by any source.
• Juice: No juice numbers published.
• Winter: Fruiting through -40s winters in Bozeman with little or no injury.
• Bloom and ripening: blooms in pear group 3 of 7 (early-mid); ripens about Aug 16 to Aug 30 in Missoula.

More reading: pears for perry.

Questions about Krazulya Pear

Can you make perry from Krazulya? 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.

Is Krazulya good to eat? Yes. It's grown as a dessert pear first.

How big does Krazulya Pear get? 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.

Known 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 Russian site here, 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.

Origin & Breeding

Krazulya 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.

Tree Characteristics

The 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.

Fruiting 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.

Leaves & Flowers

Leaves 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.

Fruit Description

Fruits 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.

As 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.

Flavor & Texture

The 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.

Productivity & Hardiness

Krazulya 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.

Les 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.