Summer Blood Birne

An ancient German red-fleshed or "blood" pear of remarkable heritage. The Sommerblutbirne (its German name) was mentioned in France as early as 1675 according to the Cider Review, making it one of the oldest documented pear cultivars still in cultivation. In the German and Austrian tradition, early-ripening blood pears are called Sommerblutbirne ("summer blood pear"), while later-ripening types are called simply Blutbirne. This variety belongs to a rare class of red-fleshed European pears whose coloration comes from anthocyanin pigments in the flesh — a trait uncommon in Pyrus communis. It is held in the USDA-ARS National Clonal Germplasm Repository in Corvallis, Oregon (PI 312507), and is described as a favorite in the National Pear collection. Fruit: Small — the largest of the half-dozen or so red-fleshed "blood" pears, but still quite small and not of commercial quality. The fruit is squat and round with yellow skin, often showing a pink blush. The flesh is strikingly mottled red, producing a vivid red juice when cut or pressed. The flavor is mild and sweet with a subtle cinnamon quality. The flesh is very sweet and produces a sweet red juice. Best enjoyed fresh out of hand, sliced into salads for its striking color, or dried. Ripens in early August. Growing: Hardy to USDA Zone 4, hardy to -30°F. Midseason bloom; needs a pollinator. Scab resistant. The tree is strong growing, bears large crops annually. As with other European pears, fruit should be picked when mature but still firm, then ripened off the tree for best quality. A fascinating heirloom with centuries of history, valued not for commercial perfection but for its extraordinary red flesh, unique cinnamon-spiced flavor, and the living connection it represents to some of the oldest pear-growing traditions in Europe. An excellent conversation piece and a worthy addition to any diverse home orchard. Image by Beat Ruest of WikiMedia Commons, unchanged, used by permission under the CC By 4.0 license which can be seen at https://creativecommons.org/licenses/by/4.0/