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nafex - Re: [NAFEX] Asian pear ripeness

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  • From: "Donna &/or Kieran" <holycow@cookeville.com>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Asian pear ripeness
  • Date: Wed, 15 Aug 2007 21:22:17 -0500

For all the pears we pick, I look for green fruit on the ground as the first sign that it's time to pick. Then I try tilting the fruit to see if the stem pops loose. If they do that, we pick the lot. These are southern style pears that are going to be gritty and inedible if not picked at the right time. Even the Kieffers are pretty decent eating in a few weeks if picked like this, and the slightly smaller kind called 'Pineapple' is terrific, it'll drip down to your elbow when ripened off the tree. I use the name with some hesitation as all I read says that 'Pineapple' only requires about 150 hours chilling, and it doesn't seem they would ever manage a crop here. But that's the name I've been given, and they seem smaller and about 2 weeks earlier than the Kieffers. Donna
P.S. For all you who are lucky enough to have pears this year, when the green fruit first start falling, pick them up and cut them in half lengthwise, remove cores and lay them face down on a cookie sheet. Bake at 300 degrees for 2 hours. They are wonderful! They don't turn out nearly as well once they start to ripen.




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