Large Summer Pear

Large Summer Pear (Pyrus communis) – a cultivar of the common pear from the genus Pear. The cultivar was obtained in 1934 at the Cherkasy Institute of Pomology named after L.P. Simirenko, NAAS (Ukraine) from a cross between Ilinka and Lyubimitsa Klappa. Author I.Kh. Shidenko.

It is a vigorous tree up to 4 m in height. The crown is pendulous, broadly pyramidal. It grows quickly and is precocious. Fruits on spurs in the 3–4 year after planting. The cultivar is self-fertile and does not require pollinizers.

Fruits are medium-sized, pear-shaped, weighing 130-200 g. Skin greenish-yellow with an inconspicuous blush and subcutaneous dots, without gloss. The cavity – pronounced, narrow and deep; the stalk – curved and long; the basin – medium, without ribbing. Flesh white, juicy, moderately buttery, without stony granular inclusions. Flavor very pleasant, sweet with a characteristic acidity. Aroma delicate, pleasant. Ripens at the end of August. Ripe fruits can be stored in the refrigerator for 14-21 days. Yield is high.

Hardiness zone: 5

Site: demanding with respect to environmental conditions. Less winter-hardy and more heat-loving than the apple. Poorly tolerates early autumn frosts, alternating thaws with frosts and spring frosts (buds die at -4 °C). Prefers loose, moist soil with a small clay content. Prefers sunny, but not hot, wind-protected locations.

Planting: plant seedlings preferably in spring, but autumn is also possible. Pear seedlings generally have a poorly developed root system, so for the first 2 years the pear practically does not grow. The soil from the hole should be mixed with organic and mineral-potassium fertilizers. Fill the mixture to the top of the hole. The root collar should be left 3 cm above ground level.

Diseases and pests: Relatively resistant to scab; weakly affected by bacterial leaf scorch.

Usage: fruits are eaten fresh; suitable for canning and drying.