Description
Similar to Butirra Precoce Morettini in appearance and ripening season. Also called Ubileen, this early season Pear ripens early and late July. The fruit is large to very large. Skin yellow with red blush; flesh yellow, fine-textured, buttery, sweet, juicy, subacid & and aromatic. Tree is resistant to scab and is a cross between Clapp Favorite and Klementinka. It originated in Bulgaria, 1984. From Bulgaria, 1957. Extremely productive and highly disease resistant. Large fruits and early production. A mainstay pear of the Pacific NW. A USDA Curator’s Choice pear. USDA Curator’s Choice.
Pear species description: Pear is drought tolerant. USDA Hardiness Zones: 4-9. Pears do great in the Pacific Northwest.
| SKU: | PR12 |
|---|---|
| Variety: | Ubileen Gift |
| Common Name: | Pear |
| Latin Name: | Pyrus communis sativa |
| Family: | Rosaceae |
| Alias: | Ubileen |
| Other Common Names: | Common Pear, European Pear |
| Genetics: | Clapp Favorite x Klementinka |
| Origin: | Bulgaria, 1984 |
| Lifecycle: | Perennial |
| Leaf Drop: | Deciduous |
| Forest Layer: | Understory Tree |
| Food Type: | Fruit Tree |
| Height: | 15ft |
| Sun: | Full, Partial |
| Habitats: | Hedges, woodland margins |
| Soil Type: | Sand, Loam, Clay, Heavy Clay |
| Pollinated By: | Bees |
| Fruit: | large to very large. Skin yellow with red blush; flesh yellow, fine-textured, buttery, sweet, juicy, subacid, and aromatic |
| Season (Ripening): | early (early, late July) |
| Food Uses: | Fruit – raw or cooked. The flavor. ranges from rather harsh and astringent (cultivars used for making alcoholic drinks) through to soft, sweet and very juicy. The best dessert fruits have an exquisite sweet flavor., usually with a very soft flesh, whilst cooking varieties have harder less sweet flesh. |
| Other Uses: | A yellow-tan dye is obtained from the leaves. Wood – heavy, tough, durable, fine grained, hard. Used by cabinet and instrument makers. When covered with black varnish it is an excellent ebony substitute. |
| Disease Resistance: | scab |
| Sources: | pfaf.org wikipedia.org |
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