North American Fruit Explorers mailing list at ibiblio

[Matt Demmon <mdemmon@gmail.com>]

Derek,

I would be interested in your comments on flavor, disease resistance, and
general characteristics of any of these if you have the time. I'm
fascinated by red-fleshed apples, and did not realize there were so many
pears with this characteristic. Are the flowers white, or as in apples with
red-flesh, are the flowers tending more towards pink/dark pink/red?

I live in SE MI, and I expect I could grow most of the same pears you
could. I have a small orchard, but I have a few of everything, and I would
consider red-fleshed pear to be in almost a separate category, as different
as european pears are from asians.

-matt
z5 se MI


On Fri, Jun 7, 2013 at 10:53 AM, <derekcs2005@aol.com> wrote:

> 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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