The Bavarian wine pear (syn.: Baden Mostbirne) is a chance seedling of unknown origin and was first mentioned in 1906. Due to the very juicy flesh with an excellent sweet and yet tart aroma, this type of pear is ideal for processing as a cider pear.

  • ripening in October; Can be stored for up to 6 months
  • Very large, bottle-shaped fruits
  • whitish green skin with an attractive orange-red sunny side
  • very juicy pulp with a wonderful sweet and tart aroma
  • Fire blight resistant, hardy, generally less susceptible to diseases
  • good orchard variety
  • Ideal for cider and dehydration

Category:

Fruit