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nafex - Re: [NAFEX] crab-pear inquiry

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  • From: Anton Callaway <marillen@earthlink.net>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] crab-pear inquiry
  • Date: Sat, 13 Dec 2008 05:29:33 -0500 (EST)

Lon,
Was that fruit from a specific tree, or a general observation?

Anton

-----Original Message-----
>From: "Lon J. Rombough" <lonrom@hevanet.com>
>Sent: Dec 12, 2008 11:02 PM
>To: North American Fruit Explorers <nafex@lists.ibiblio.org>
>Subject: Re: [NAFEX] crab-pear inquiry
>
>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
>NEW grape pruning video: http://www.bunchgrapes.com/dvd.html
>Grapes, writing, consulting, my book, The Grape Grower, at
>http://www.bunchgrapes.com Winner of the Garden Writers Association
>"Best Talent in Writing" award for 2003.
>For all other things grape, http://www.vitisearch.com
>A video about The Grape Grower :
>http://cookingupastory.com/index.php/2008/04/18/the-grape-grower/
>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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