North American Fruit Explorers mailing list at ibiblio

[Claude Jolicoeur <cjoli@gmc.ulaval.ca>]

To me, a perfectly ripened Bartlett is one of the greatest treats I can
think of. However, I suspect that we don't always get true Bartletts
(actually, its true name is Bon Chrétien Williams) but often what is called
Bartlett in the store is actually a modern variety bred te be similar to
Bartlett.

In second, equally ranked, I like Bosc and the portuguese Rocha.
Personnally, I rather dislike Anjou.

Claude

A 14:53 00.11.16 -0600, vous avez écrit :
>After researching heirloom pears for several weeks and interviewing 4
>growers of the same, I have a burning question that you experts may be able
>to answer.  Why are the big 4 commercial pear varieties--Bartlett, Bosc,
>Anjou and Comice-- a couple of centuries old?  One would think that hybrids
>with their improved disease resistance, etc. would have replaced these
>heirloom varieties.  Is it taste?  Is it lack of imagination?  Or what?
>Please venture forth with your opinions.
>Doreen Howard
>In Wisconsin, where it's snowing and snowing.
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