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Gin Pear Scionwood (Spring 2024)


A late-season, sharp perry pear from England.

This traditional English cider pear will grow vigorously when young and, although biennial tending, it crops heavily on its good years. Its habit is somewhat spreading and it is resistant to scab and canker. Gin is used exclusively in cider production; it is not suitable for fresh eating.

The fruit is small and globular with a skin that is green, flushed orange, and slightly russeted around the stem and calyx. The flesh contains some stone cells around the core. Gin keeps well for a perry pear, and it can be milled up to three weeks after harvest. The juice contains moderate tannins and acids. (From Brooks and Olmo: acidity 0.42, tannins 0.15, specific gravity 1.052; higher concentration of citric acid than other perry pears (>.3%).)

The Gin pear is among those perry pears that are named after alcoholic spirits, possibly to indicate the potency of the cider it produces.

Volume Pricing

Premiums are included in the following prices if applicable. These prices are for regular scion. Add $1 for clean scion.

Quantity Gin Pear Scion
1 $12.00
2-5 $7.00
6-10 $6.00
11-99 $5.00
100+ $4.00

Order Your Scions

Select clean or regular:

$12.00 ea.

This is the full retail price for orders of 1 scion. You can get these scion for as low as $4.00 each – see Volume Pricing above. More about Pricing & Grading.

45 in stock
Quantity
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Clean vs. Regular

Our clean scion is harvested from trees grown on G.16, which is extremely sensitive to viruses. These trees would not have survived if the scion contained viruses. Our clean wood has not been lab tested. Regular = may contain one of the common latent viruses; this is not usually a problem and can be used with most rootstocks.

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This traditional English cider pear will grow vigorously when young and, although biennial tending, it crops heavily on its good years. Its habit is somewhat spreading and it is resistant to scab and canker. Gin is used exclusively in cider production; it is not suitable for fresh eating.

The fruit is small and globular with a skin that is green, flushed orange, and slightly russeted around the stem and calyx. The flesh contains some stone cells around the core. Gin keeps well for a perry pear, and it can be milled up to three weeks after harvest. The juice contains moderate tannins and acids. (From Brooks and Olmo: acidity 0.42, tannins 0.15, specific gravity 1.052; higher concentration of citric acid than other perry pears (>.3%).)

The Gin pear is among those perry pears that are named after alcoholic spirits, possibly to indicate the potency of the cider it produces.


The Fruit

Fruit Type

Category: Pear
Subcategory: Perry

Fruit Uses & Storage

Uses: cider
Cider classification: sharp
Storage duration: (approximate, depending on storage conditions)

Fruit Appearance

Skin color: green
Flesh color: off-white

Fruit Origins

Parentage: unknown
Origin: Gloucestershire, England
Introduced in: 1800s
Introduced by:

The Environment

Calendar & Geography

USDA zones: 5 - 7
Chill hours: Not yet determined
Ripening date: Sep 09 (approximate, in New York State) + 20 days after Bartlett

Diseases & Pests

Pear Scab: Resistant
Perennial Canker: Resistant
Powdery Mildew: Resistant

Pollination

Pollination Factors

Bloom group: 3
Is it self-fertile? N
Is it fertile? Y
Ploidy: Diploid

Pollination Partners

This table shows the first few results from a full search for pollenizers of Gin Pear. Please see our Pollenizer Search to run other queries and read how the application uses various factors. Also read more about fruit tree pollination.

Tree Ships Currently in Stock
Winnal's Longdon Pear 2024 0
Brandy Pear 2024 0
Yellow Huffcap Pear 2024 0
Hendre Huffcap Pear 2024 0
Butt Pear 2024 0

See all pollination matches for Gin Pear






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