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nafex - Re: [nafex] Kieffer Pear

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  • From: Louis Pittman <lpittman@murraystate.edu>
  • To: nafex mailing list at ibiblio <nafex@lists.ibiblio.org>
  • Subject: Re: [nafex] Kieffer Pear
  • Date: Thu, 4 Oct 2012 17:00:00 -0500

NCGR says it was selected in PA, as a seedling of a Sand Pear (P.pyrifolia
- Asian pear), with Bartlett presumed to be the pollen parent.


Thu, Oct 4, 2012 at 3:23 PM, mIEKAL aND <qazingulaza@gmail.com> wrote:

> Louis, someone, maybe you, had told me once that Kieffer is 30% asian
> pear. Do you concur?
>
> I presently have one tree which has been faithfully uber productive
> every year. Last year we picked 11 bushel from one tree and pressed
> 35 gallons of pear cider from it. This year because of really late
> spring killing frost I'll be lucky to get a bushel or two.
>
>
> ~mIEKAL
>
>
>
> On Thu, Oct 4, 2012 at 9:49 AM, Louis Pittman <lpittman@murraystate.edu>
> wrote:
> > Growing up in the Deep South, Keiffer was one of a handful of iron-clad
> > pears that could survive the annual onslaught of fireblight, take a
> licking
> > and keep on ticking.
> > Rarely saw an old farmstead without an old, unkempt but prolific Keiffer
> -
> > and still see 'em hanging on around the countryside. It was the pear of
> my
> > childhood - and what I expect a pear to be - firm, juicy, somewhat
> gritty,
> > and flavorful. No soft, cloying 'butter'pears for me!
> > Good to eat fresh, excellent for canning. Rumors abound of tons of
> Keiffer
> > fruit leaving the country to return in cans labeled 'Bartlett'(which is,
> > allegedly, its pollen parent)
> >
> > Lucky
> >
> > On Thu, Oct 4, 2012 at 9:36 AM, <Jwlehman@aol.com> wrote:
> >
> >>
> >>
> >> In a message dated 10/4/2012 9:52:45 A.M. Eastern Daylight Time,
> >> qazingulaza@gmail.com writes:
> >>
> >> And for the record I make gallons and gallons of dry white wine with
> >> them, people often thinking they are drinking grapes....
> >> The cider left to partially ferment then drink is great. Carbonated pear
> >> juice.
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