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  • From: derekcs2005@aol.com
  • To: nafex@lists.ibiblio.org
  • Subject: Re: [nafex] Red fleshed cooking pear
  • Date: Sat, 8 Jun 2013 10:29:38 -0400 (EDT)

Hello Matt,


I have around a 100 varieties of red fleshed apples in addition to the red
fleshed pears listed below.


The majority of the red fleshed pears do not keep at all but when you eat
them off the tree they are good. Sort of musky if that could be a taste
description. Verbelu keeps longer for me than the others and we have actually
made perry (pear cider) from that one.


Bloodpeer has not fruited for me yet so I am not sure how it will turn out.


The flowers are white but not all red fleshed apples have pink or red
blossoms either. Discovery and Diana have white blossoms with pinkish red
flesh.


Derek



-----Original Message-----
From: Matt Demmon <mdemmon@gmail.com>
To: nafex mailing list at ibiblio <nafex@lists.ibiblio.org>
Sent: Fri, Jun 7, 2013 11:15 am
Subject: Re: [nafex] Red fleshed cooking pear


Derek,

I would be interested in your comments on flavor, disease resistance, and
general characteristics of any of these if you have the time. I'm
fascinated by red-fleshed apples, and did not realize there were so many
pears with this characteristic. Are the flowers white, or as in apples with
red-flesh, are the flowers tending more towards pink/dark pink/red?

I live in SE MI, and I expect I could grow most of the same pears you
could. I have a small orchard, but I have a few of everything, and I would
consider red-fleshed pear to be in almost a separate category, as different
as european pears are from asians.

-matt
z5 se MI


On Fri, Jun 7, 2013 at 10:53 AM, <derekcs2005@aol.com> wrote:

> I grow the following red fleshed pears: Summer Blood Birne, Rotkotting
> Frau Oster, Verbelu, Sanguinole, Bloodpeer, Joey's Red Flesh and Blutbirne.
> I do not think any of them could be used for cooking. They ripen over
> different times, from August to early October, but none of them keep and
> none of them are firm enough for cooking it seems to me.
>
>
> Derek Mills
> www.hockinghillsorchard.com
> www.facebook.com/hockinghillsorchard
>
>
>
>
> -----Original Message-----
> From: Idell Weydemeyer <iwgarden@earthlink.net>
> To: 'nafex mailing list at ibiblio' <nafex@lists.ibiblio.org>
> Sent: Thu, Jun 6, 2013 12:34 am
> Subject: Re: [nafex] Red fleshed cooking pear
>
>
> I have a Summer Blute Birne that will only occasionally fruit (I am in a
> lower chill area and it needs more winter chill than I usually have-) When
> it fruited, it was a very tasty pear. The climate may make a difference in
> flavor.
>
> Idell Weydemeyer
> EL Sobrante --Northern CA zone 9b
>
> -----Original Message-----
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Bob Hartman
> Sent: Wednesday, June 05, 2013 5:04 PM
> To: nafex mailing list at ibiblio
> Subject: Re: [nafex] Red fleshed cooking pear
>
> I had one called Summer Blood Birne. I never was able to get it to fruit
> for me and gave up on it. The person I had received the wood from said it
> wasn't all that great anyway. It is listed in the source book as "Good for
> fresh eating and drying." Named 300 years ago for its red flesh and juice.
>
> Bob
> Western Washington
>
> -----Original Message-----
> From: Naomi Counides
> Sent: Wednesday, June 05, 2013 4:07 PM
> To: North American Fruit Explorers
> Subject: [nafex] Red fleshed cooking pear
>
> I have a friend looking for a cooking pear. She is Dutch. She said the
> one
> she knows has red flesh, or maybe it turns red when cooked. Any
> suggestions
> of what would be available in the US?
>
> Naomi
>
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