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nafex - Re: [NAFEX] crab-pear inquiry

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  • From: "Lon J. Rombough" <lonrom@hevanet.com>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] crab-pear inquiry
  • Date: Fri, 12 Dec 2008 20:02:20 -0800

I've had Pyrus calleryana that bletted very nicely. Bletting seems to work best on a fruit that starts out rather astringent and somewhat acid, such as many of the small fruited pear species.
-Lon Rombough
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On Dec 12, 2008, at 3:26 PM, Caleb Smith wrote:

This year I have been feasting on hawthorn and nice large crab apples. Last night I tried an ornamental pear. The fruit had blett and the flavor was amazing tasted like pear yogurt with a very very mild hawthorn like bite. The problem is the fruit is really small (think hawthorn), gritty, and seedy, I was wondering if there were pear varieties developed for bletting. What their names are and where to find genetic material.
Thanks
Caleb 6b NC
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