North American Fruit Explorers mailing list at ibiblio

[Jeffrey Boulier <boulierinasia@yahoo.com>]

Brantley actually does spend a while talking about this; he says that there 
had been a big push in breeding to get more shippable fruits (long lasting, 
of good appearance, easy to harvest, etc.), and then recently a much bigger 
emphasis on taste metrics.


There are some flaws, but overall quite a good read with a lot of interesting 
nuggets of information. 

--Jeff

z6b/7a in VA


________________________________
 From: Road's End Farm <organic87@frontiernet.net>
To: nafex mailing list at ibiblio <nafex@lists.ibiblio.org> 
Sent: Friday, June 7, 2013 9:17 AM
Subject: Re: [nafex] Book: The perfect fruit: good breeding, bad seeds, and 
the hunt for the elusive pluot
 


On Jun 7, 2013, at 3:32 AM, <dwoodard@becon.org> <dwoodard@becon.org>  
wrote:

"Quality" means different things to different people.

I suspect that to most of the large-scale "industry" it means ability  
to ship without bruising, and appearance. To me it means flavor -- not  
just sweetness, but the specific characteristic flavor of that fruit.



-- Rivka; Finger Lakes NY, Zone 6A now I think
Fresh-market organic produce, small scale
>From derekcs2005@aol.com  Fri Jun  7 10:53:31 2013
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Subject: Re: [nafex] Red fleshed cooking pear
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I grow the following red fleshed pears: Summer Blood Birne, Rotkotting Frau 
Oster, Verbelu, Sanguinole, Bloodpeer, Joey's Red Flesh and Blutbirne. I do 
not think any of them could be used for cooking. They ripen over different 
times, from August to early October,  but none of them keep and none of them 
are  firm enough for cooking it seems to me. 


Derek Mills
www.hockinghillsorchard.com
www.facebook.com/hockinghillsorchard




-----Original Message-----
From: Idell Weydemeyer <iwgarden@earthlink.net>
To: 'nafex mailing list at ibiblio' <nafex@lists.ibiblio.org>
Sent: Thu, Jun 6, 2013 12:34 am
Subject: Re: [nafex] Red fleshed cooking pear


I have a Summer Blute Birne that will only occasionally fruit (I am in a
lower chill area and it needs more winter chill than I usually have-) When
it fruited, it was a very tasty pear. The climate may make a difference in
flavor. 

Idell Weydemeyer
 EL Sobrante --Northern CA zone 9b

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Bob Hartman
Sent: Wednesday, June 05, 2013 5:04 PM
To: nafex mailing list at ibiblio
Subject: Re: [nafex] Red fleshed cooking pear

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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