Cider Apples & Perry Pears

Bittersweet cider apples and perry pears are closely related to our standard sweet varieties, though they are too acid to eat raw. The juice is fermented into hard apple cider or into perry, an alcoholic drink made from pears. These apples and pears are celebrated in areas where they are grown, notably Normandy, the west of England, northern Spain and cooler regions of the United States. Examples of the colorful nicknames given to some varieties, are “slack-my-girdle” and “brown snout” apples.

To make cider or perry, the fruit is reduced to a pulp (called the pomace), then the juice is pressed out and fermented in barrels or tanks. Sweet cider is filtered before all the sugar has fermented, while for hard or “champagne” cider, the juice is left to ferment until quite alcoholic. Some varietal ciders are still made, but most are processed from a blend of different apples. Sparkling cider is simply carbonated juice. Perry, however, is not blended but made from a single variety. For cooking with cider, see.