North American Fruit Explorers mailing list at ibiblio

["Bob Hartman" <hartmansfruit@msn.com>]

I had one called Summer Blood Birne.  I never was able to get it to fruit 
for me and gave up on it.  The person I had received the wood from said it 
wasn't all that great anyway.  It is listed in the source book as "Good for 
fresh eating and drying."  Named 300 years ago for its red flesh and juice.

Bob
Western Washington

-----Original Message----- 
From: Naomi Counides
Sent: Wednesday, June 05, 2013 4:07 PM
To: North American Fruit Explorers
Subject: [nafex] Red fleshed cooking pear

I have a friend looking for a cooking pear.  She is Dutch.  She said the one
she knows has red flesh, or maybe it turns red when cooked.  Any suggestions
of what would be available in the US?

Naomi

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