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Other Perry

A European variety (probably originally from France)
Perry pears are fairly small and usually quite astringent, although some are suitable to eat or cook. They are crushed and pressed to produce juice used to make Perry in much the same way as cider and wine are produced. The best Perry is a fine drink of a quality equal to good wine.


They arose as hybrids between Pyrus Communis and Pyrus Nivalis, both native of central Europe but not to Britain. Perry has been produced since ancient times probably not in Britain until relatively recently.


Perry cultivars were probably introduced from France following the Norman conquest although there is no written reference to Perry until the 16th century.  Perry pear cultivation has not been widespread in Britain, restricted mainly toto neighbouring areas of Gloucestershire, Herefordshire and Worcestershire, although more recently they have been cultivated in Somerset. In these areas they were cultivated  the heavier clays soils on which pears grow very well but on  which  apple cultivations is not so successful. 

Pear cultivation reached a peak in the late 17th and early 18th centuries and has declined since then, although many trees from this time are still in existence. They are often of great size characterising the landscape of the Perry producing areas.

 

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