The bartlett pears from the neglected tree at our old place were sublime. (I've never had a transcendent experience like that with any apple). As much as I don't want to love such a common variety and am sure there are pear varieties that are better than bartlett, I'm afraid to plant something I don't like as much.
One thing I noticed was that the skins were so thin that I could eat the meltingly ripe flesh without having to peel it. In general I'm well on the fussy side about thicker skins and peel a lot. Skin thickness isn't mentioned much in catalogs... are there other thin-skinned pears, or are
most non-russetted pear skins thin?
Lisa in Oregon
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