Description

• Origin: Astringent pears are varieties that contain high levels of tannins, giving them a dry, puckering mouthfeel—similar to unripe persimmons or chokecherries
• The term “choke pear” has even been used historically to describe any pear with a notably astringent taste that’s difficult to swallow Tree: Vigorous, productive, up-right, not very cold-hardy Disease and Pest Status: Flowering Group: Chilling requirement: Blossom and Pollination: Fruit: Skin and Flesh: High Tannin Content: Astringent pears contain tannins that contribute bitterness, structure, and complexity to perry—similar to how cider apples differ from dessert apples
• Flavor Profile:These tannins create the dry, mouth-puckering sensation that balances the natural sweetness and acidity of the juice
• Fermentation Benefits: Tannins help stabilize the fermentation process and improve aging potential Harvest: Storage: Uses: Perry making
• Some heritage or wild pear varieties retain astringency even when ripe, often valued for cooking, preserving, or traditional medicinal uses