[NAFEX] Wild(?) pear question
Lon J. Rombough
lonrom at hevanet.com
Fri Sep 4 10:58:40 EDT 2009
Have you tried setting some of the fruit in a cool place to "blet" like
a medlar? I'm finding that a number of hard, astringent pears will
after-ripen very nicely that way, becoming soft and smooth inside. Had
some calleryana pears that had bletted and they were quite pleasant, if
very small. Skin stays rather astringent, but you can squeeze the pulp
out of the skin.
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On Sep 4, 2009, at 7:45 AM, Kieran &/or Donna wrote:
A friend alerted me to a huge old tree that I just missed. The ground
covered with 2" hard yellow balls, mostly brown now. they are too sour
anything except probably making vinegar, which is something I like to
they could of course be made into perry or pear wine and blended with a
batch of something bland. Yes, the astringency is important to making
wine, perry, or hard cider.
But Jim, I highly recommend that if the tree is not too big to
that you find some really hardy variety(s) and graft onto the hardy
Tell your neighbor you expect half the crop every year. That way you
your growing area without having to buy land or even take care of the
For a little investment of time, you can make your neighbor happy and
experiment without wasting your precious space. Donna
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