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nafex - Re: [NAFEX] Wild(?) pear question

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  • From: "Lon J. Rombough" <lonrom@hevanet.com>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Wild(?) pear question
  • Date: Fri, 4 Sep 2009 07:58:40 -0700

Have you tried setting some of the fruit in a cool place to "blet" like a medlar? I'm finding that a number of hard, astringent pears will after-ripen very nicely that way, becoming soft and smooth inside. Had some calleryana pears that had bletted and they were quite pleasant, if very small. Skin stays rather astringent, but you can squeeze the pulp out of the skin.
-Lon Rombough
NEW grape pruning video: http://www.bunchgrapes.com/dvd.html View a short, low resolution clip here: http://www.youtube.com/watch?v=8Q58zFY0B1M
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.
A video about The Grape Grower : http://cookingupastory.com/index.php/2008/04/18/the-grape-grower/
On Sep 4, 2009, at 7:45 AM, Kieran &/or Donna wrote:

A friend alerted me to a huge old tree that I just missed. The ground is
covered with 2" hard yellow balls, mostly brown now. they are too sour for
anything except probably making vinegar, which is something I like to do.
they could of course be made into perry or pear wine and blended with a
batch of something bland. Yes, the astringency is important to making good
wine, perry, or hard cider.
But Jim, I highly recommend that if the tree is not too big to regraft,
that you find some really hardy variety(s) and graft onto the hardy frame.
Tell your neighbor you expect half the crop every year. That way you expand
your growing area without having to buy land or even take care of the tree!
For a little investment of time, you can make your neighbor happy and
experiment without wasting your precious space. Donna

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