North American Fruit Explorers mailing list at ibiblio

[Lucky Pittman <lucky.pittman@murraystate.edu>]

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? 
Donna,
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.

Lucky





> 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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