The Perry pear is a small hard fruit which when bitten into, seems inedible. However, for centuries these fruits have been used to make Perry, produced in a similar way to Cider.
Trees can be seen in abundance across the Herefordshire – Gloucester border, although we have stumbled upon some in Cumbria. The trees can reach 15 metres in height and will produce crops for at least 300 years. For comparison, this is twice the height and lifespan of an apple tree.
Perry pears had their heyday in the late 17th and early 18th centuries and it is thought that there are at least 120 Perry pear varieties, many so local that they were only ever propagated on 1 or 2 adjacent farms. The heritage of these pears leaves us with some fantastic variety names, including Dead Boy, Mumblehead and Merrylegs. A fine old manor house, Hellens in Much Marcle, open to visitors in the summer, has an avenue of Hellens Early planted about 1710 to commemorating the coronation of Queen Anne.
There are likely to be many varieties undocumented all over the country, so let us know if you have one and indeed if you have tried to make perry.
Needless to say, we managed to collect a few carrier bags full and now have a bottle of perry bubbling away…we’ll keep you posted on the outcome!
If you want a tree identified, it is probably best to contact Brogdale who hold the national fruit collection. (Details below).
The Herefordshire Cider Route website gives a brief history of the Perry pear and Perry production.
Three Counties Perry website gives a history of the Perry pear and Perry production along with some useful details of producers.
Brogdale – Home of the National Fruit Collection have 20 varieties of Perry pear.
How to Make Perry & Cider – A very informative site which gives in depth details of how to make Cider and Perry, although some basic knowledge or previous experience with home brewing or wine making is needed to understand the terminology.
