[NAFEX] Asian pear recipes and preservation

Lucky Pittman lucky.pittman at murraystate.edu
Wed Sep 17 16:51:01 EDT 2008

At 10:45 PM 9/10/2008, you wrote:
>Shirley wrote:
>"This is the first year that my Asian Pear has produced and it was a 
>bumper crop!  Now I am trying to find a way to use them and to save 
>the wonderful taste to enjoy throughout the winter."
>Interesting.  My Shinko and Korean Giant also cropped for the first 
>time, but I have yet to discover where their "wonderful taste" could 
>possibly be hiding.  In fact, I have been weighing the choices of 
>keeping them for making some sort of cider or wine out of them in 
>future (neither will be very good unless the fruit actually sweeten 
>up eventually) or just topgrafting them to something fit to 
>eat.  Any suggestions?
Chojuro has nice flavor; it's my favorite Asian pear to date - and I 
agree, Shinko & KG are mostly just juicy without a whole lot of 
flavor.  Hosui was tastier than those two, but still not as good as 
Chojuro.  Niitaka's got some nice sized pears this year, but they're 
not exceptionally flavorful - but pretty and juicy.
Shinko is probably the heaviest producing Asian in my orchard 
year-in/year out.
My friend Joe Real sent me a bottle of 20th Century pear wine a 
couple of years back - nice, and sweet - but I'm not much of a wine 
connoisseur; I liked his blueberry wine better.


>Half the fruit is setting in a shed and the other half is still on 
>the tree in hopes that they will improve.  Right now I am looking 
>forward to the Kieffers which at least have some flavor.     Donna, also in TN
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