Pear Amber

Amber Pear — an autumn variety with high yields and excellent taste qualities. Trees are medium-sized, reaching heights of 4.5–5 meters on fertile soils, with a broad-pyramidal crown that is easily shaped. The variety is resistant to frost down to -25°C, highly drought- and heat-tolerant, and resistant to scab. Fruit production begins on the 5th–7th year after planting, with the majority of fruit set occurring on spurs. Flowering is late, allowing avoidance of spring frost damage and ensuring stable annual yields without interruption.

Amber Pear fruits are large, weighing approximately 200–220 grams, with a classic pear shape, broad base, and slightly ribbed surface. The skin is thin, firm, matte, and changes color from greenish-yellow to bright yellow with red-orange blush, covered with distinct lenticels ranging from dark green to brown. The flesh is very juicy, creamy-white, aromatic, with a dessert-like sweet-tart flavor reminiscent of crème brûlée. Fruits do not drop off and remain firmly attached to the tree, facilitating harvesting.

Amber Pear is versatile in use: suitable for fresh consumption and all types of processing. Fruits are harvested at technical maturity in late September, after which they ripen further and become especially flavorful within a few weeks. Due to good storability, pears can be stored until New Year under normal conditions and up to six months in specialized storage facilities. The variety is partially self-fertile, but planting adjacent winter varieties enhances fruit set, making it attractive for both novice gardeners and experienced farmers.