Pear Cythere

Cythere is an old French variety of winter-ripening pear, discovered in 1760 by the priest Cythere Leroy in the Fromento forest. This variety quickly gained widespread popularity due to its high yields, excellent storability, and outstanding flavor. Cythere pears contain a high percentage of vitamin P, which contributes to improved digestive tract function. The variety is well adapted for cultivation in Ukraine, both in private gardens and on an industrial scale.

Medium-growing trees with a broad, dense, and well-leafed canopy, reaching up to 3 meters in height and about 2.5 meters in diameter. Under heavy fruit load, branches slightly droop, giving the crown a characteristic shape. Fruit production occurs primarily on 3-4-year-old wood, occasionally on 2-year-old wood and spur branches. Flowering is early, lasting approximately 12-15 days. The variety exhibits high cold resistance, and its resistance to scab and fruit rot allows successful cultivation under various conditions.

Cythere pears are large, weighing from 160 to 450 grams, with a pear-shaped, slightly asymmetrical form and smooth, thin to medium-thick skin. At harvest, the fruit is green, turning light-yellow upon ripening, sometimes with a faint pink blush and small skin spots. Occasionally, a characteristic rusty-brown stripe appears from the flower cup to the stem. The flesh is white, juicy, oily, tender, with a slightly acidic-sweet flavor and a mild bitterness that softens during storage. The fruit possesses a pleasant dessert aroma and improves in flavor with proper storage.