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Xenia is a firm green pear with a round, squat shape. It has creamy white flesh, quite meaty, which can be eaten in hard, firm or soft state.  The skin is thin and smooth, with russet that doesn’t detract from the eating experience. The green colouration turns yellow on ripening, which brings out an enhanced sweetness and mild flavour.

Growers will be attracted to Xenia by its good yields; storability; very low to moderate susceptibility to scab (Venturia pirinia) and a very low susceptibility to fruit tree canker (Nectria galligena).

Good Fruit Guide Rating: ****

Consumers will enjoy the dense, sweet flesh of Xenia, as well as the choice of allowing it to soften. The ability to keep the fruit in the fridge for 2-3 weeks is also a bonus.

Dense, sweet, mild

Names: Xenia; Oksana Xenia; Noiabriskaia

Origin: Xenia is a hybrid developed from a 1968 cross between Triomphe de Vienne x Nicolai Krieren that took place in Chinsau, Moldavia. Fruit breeder Pieter van Rijn developed the variety at a plantation in Poland and since 2005 has held the breeding rights. In 2008, the first Xenia were planted in the Netherlands. Xenia has been available to consumers since 2010.

Grown in: Netherlands, Italy (Bodensee), Croatia, France, Belgium, Austria, Bulgaria and Bosnia

Harvest & Availability: Supply of Xenia to UK is generally as follows:

  • January:      Netherlands
  • February:    Netherlands
  • March:
  • April:
  • May:
  • June:
  • July:
  • August:
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  • October:
  • November:   Netherlands
  • December:    Netherlands


Xenia Europe


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