Oberösterreicher Weinbirne

“A taste of sunshine,” whispered a local, offering me a piece of dried Oberösterreichischer Weinbirne. This sparked my curiosity about this unique pear tree. The Oberösterreichischer Weinbirne, also known as the ‘Carinthian Speckbirne’ or ‘Lemon Yellow Mostbirne’, isn’t just any pear tree. It’s a mostbirne, primarily used for making perry and dried pears. Originally from Carinthia, Austria, it made its debut at the 1888 Imperial Fruit Exhibition. Its fame quickly spread, leading to widespread cultivation across Austria, southern Germany, and Switzerland. Here in Stuttgart, it stands as a testament to its adaptability. This robust tree, with its strong, upright growth, forms a large, spherical crown as it matures. It’s known for its vigorous growth and can live for 100 to 150 years. Imagine it in autumn, laden with large, spinning-top-shaped fruits. The smooth skin, a vibrant lemon yellow when ripe, is dotted with numerous lenticels. Its long, woody stem, half green and nestled in a distinctive recess, adds to its unique character. The taste, a sweet-tart blend with a hint of wine, reflects its high sugar content, reaching 60 to 75 degrees Oechsle. Be careful not to confuse it with the Owener Mostbirne. The Oberösterreichischer Weinbirne ripens later and has a longer stem. Sadly, it’s highly susceptible to fire blight. This makes it a less desirable choice in fire blight-prone areas. Yet, its resilience and adaptability allow it to thrive in various climates and soil conditions, making it a beloved tree in many regions.