>some people like their pears gritty, which IIt's not a bit clear to me that earlier growers ever ATE their gritty pears. A gritty pear tree at corner of property has been here about 45 years. Definitely NOT for fresh eating [$850 dental crown to prove it]. For years it puzzled me what the gritty pear could be used for, canned it was still gritty as it was fresh. Then I took its pieces, ran it through a regular centrifugal carrot juicer and made juice. The juice was only "OK" - drinkable but not a lot of fun. Then I made a bottle of wine out of it [or Perry, if you prefer] and the wine was as good as any bottle of white wine under $20/bottle. So finally I found a use for the gritty pear.
>certainly can't account for. :-)I'd be interested in knowing which varieties of pear are
non-gritty. I still hate fresh pears.... because the only
ones I've ever tasted were definitely gritty.
Pat
Pat, as for what's non-gritty, I always thought Bosc were smooth and non-gritty. I also discovered a spurry Bosc-looking seedling locally that is very smooth and sweet. I don't think its hard to find non-gritty pears, is it? I believe it gets hard when we try to grow the highest-tasting pears then pollination often comes hard.
Charlie Paradise
Massachusetts
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