In my research I read that the best climate for it is hot long summers where it can reach over 100 degrees at the hottest, and winters rarely hit freezing yet they easily get 40s much of the winter. It’s also best in a dry climate like Mediterranean dry at about 46 inches per year. It’s very climate sensitive when it comes to getting tasty fruit, and getting sweetness.
Perception wise you have about the right climate, your winter temps are about about right, your summer temperatures may not be hot enough. My research only went so far. Only time can tell.
I grow Shinseiki. I’ve had very little dieback (almost none) every year. I planted it spring 2014 and allowed some fruits this summer. Here is a pic of fruits picked today (a little early).My verdict: PERFECTION. Lol.
Those look a bit brighter colored and smaller than the ones I picked recently. Mine were OK, but not all that flavorful and not too much sugar (10-11 brix). I don’t think I got any pics though.
I picked my first Korean Giant today. Normally, I would wait quite a bit longer, but the wasps/hornets told me that it was ready.
Brix was 14 (consistently throughout the fruit) and it was pretty flavorful- much more than other Asian pears.
I also picked my first Mishirazu (grafted from ARS wood in 2015). It had a bit of insect damage and was much smaller than the KG- only 7.5 oz, with 10.5-12.5 brix. It was much juicier and somewhat less dense (more crispy than crunchy). My initial reaction is moderately pleased, but that it doesn’t measure up to Korean Giant. Though I’ll need a lot more samples…
Nice pics and I’m sure there are many better tasting asian pears out there (better than my Shinseiki). But in my climat/zone, I count myself as very lucky with my tree I also have Kenko, but it’s struggeling for many other reasons than cold (wet weather, trunk breaking, bad graft union). I would like to try to grow one that developps that “rum” or “butterscotch” flavour/aroma. I had Chojuro but it died of some disease. I’m thinking Shinko?
I have Shinko, but don’t think it tastes like much of anything (low brix, not much flavor). I think you need a lot of sun/heat to make it good. To insult to injury, it cracked badly this year with all the rain.
I also have a small graft of Chojuro. I’ll check it to see if it is carrying any fruit this year, as the flavor sounds interesting.
I also have Kenko, but it’s struggeling for many other reasons than cold (wet weather, trunk breaking, bad graft union). I would like to try to grow one that developps that “rum” or “butterscotch” flavour/aroma. I had Chojuro but it died of some disease. I’m thinking Shinko?