Hey everyone!
My first ever experience with an Asian pear years ago shocked me, because of a flavor note that I had never experienced in fruit before. It was rich and sweet very similar to caramel or butterscotch. Has anyone ever experienced this in an Asian pear? I’ve purchased many since from the store and haven’t had one like it. They all taste bland in comparison. The fated fruit in question was purchased from a unique Asian grocer in my hometown where I no longer reside.
It’s sounds like you could be talking about Chojuro. My tree hasn’t fruited yet, but hopefully next year!
From first-hand experience, Chojuro has the butterscotch flavor in my yard in NE Arkansas. (There are also other varieties associated with this flavor.) However, this summer I vastly preferred both Shinseiki and 20th Century over Chojuro. For me, the butterscotch flavor by itself doesn’t mean that the pear is actually great tasting.
Interesting and that would make sense! I guess I was wondering how common it was or if I was hallucinating! Haha! Thanks for the details. What would you say your criteria are? Acid balance? Texture? Thanks!
Personally, I like the thin skin and super sweet juiciness of Shinseiki and 20th Century.
Do most.of them have relatively equal texture? I.e. very crispy and breaking flesh
I’ll let others with more experience answer that question. My point was mainly to say that while I thought the butterscotch flavor would make the Chojuro pear divine, I found myself drawn to two varieties without the flavor. And skin texture matters a good bit to me as I don’t want to peel all the pears these trees pump out.
Yoinashi has some butterscotch flavor if not overcropped.
Ah! I see. Skin texture I actually like pears with thick and rough skin, more fiber, haha. I’m weird though, I eat kiwi skins and stuff
Great to hear! I’m excited to experience the diversity of flavors this species has to offer. Honestly I think apples are good but I’m fine growing Asian pears as a juicy refreshing fruit instead! Seems like it would be much easier! Lol
If you’re good with thick skin, then yes, give Chojuro a go. It’s crazy productive, and you will get the butterscotch flavor.
Id love to experiment with getting that flavor to come out in some pear preserves too, it’s a really exciting concept and great to hear how productive it is! I’m having trouble on finding specific care guides on Asian pears in our area. Any recommendations? NC State extension has them listed as a “moderate” level of management
I prefer Hosui over Chojuro due to the superior texture. You also get some butterscotch flavor in Hosui and increased juiciness.
What do you prefer about the texture?
I do absolutely nothing with my Asian pears. I don’t spray them, I don’t fertilize them, and I’ll probably only prune crossing branches. I have had to remove some fruitlets that get pear rust. Otherwise, they have luckily not had any fireblight strikes yet.
More fine, chews easier, and extra juicy.
What’s your environment like? Similar to NC Piedmont? This is exciting to hear. I’ve heard light fire blight you can control with good pruning. Not sure how accurate that is.
My guess is that our growing environments are similar. I live right where the Arkansas Delta (land of rice and cotton) abruptly changes to the Ozark Foothills (cattle ranchers). My elevation is 300’.
I have been chasing an Asian pear taste that has less of that butterscotch sweetness to it and just more tartness and snap. I believe I’ve narrowed it down to the Raja, kosui, and shinseiki that has that clean watery, almost watermelon flavor. I’ve yet to yield any Hosui fruit. I can’t wait. Its reviews lean toward butterscotch but I will have to get used to it with 2 standards planted a few years ago nice fruit buds forming.
I actually thought of my Shinseiki and 20th Century as tree watermelons this summer.
But I vastly prefer actual watermelons. Eating a cold Crimson Sweet in early August is probably my most sublime fruit experience.