Peerfrucht

Peerfrucht, also known as perry pear, refers to a specific type of pear fruit cultivated primarily for the production of perry, a fermented alcoholic beverage. Unlike dessert pears, which are typically eaten fresh, perry pears are characterized by their high tannin and acid content, contributing to the distinctive flavor and keeping qualities of perry. These pears are generally not palatable for fresh consumption due to their astringency and hard texture.

The cultivation of perry pears is concentrated in certain regions of Europe, particularly in France, Spain, and England. Historically, these pears were an important agricultural crop, supporting local economies and traditions. Varieties of perry pears are diverse, with names often reflecting their region of origin or specific characteristics. Examples include 'Dymock Red' and 'Red Pear' in England, and 'Plant de Blanc' in France.

The process of making perry involves crushing the perry pears and fermenting their juice. The high tannin levels contribute to the body and aging potential of the beverage, while the acidity provides a refreshing counterpoint. The fermentation process can be influenced by the specific pear varieties used, leading to a wide spectrum of perry flavors, from dry and crisp to sweet and complex. While perry is the primary product, some perry pear varieties may be used in small quantities for cider production or even for culinary purposes where their unique characteristics are desired.