Ill add Atago and Hosui to that list too. All have the butterscotch notes at least in this locale. None as strong as Chojuro, which is intense flavored.
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have you tried Don Bae/Olympic/Korean Giant?
Its first rate im my book, a favorite of many, and doesnt have any butterscotch flavor
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I agree that Hosui is usually better than Chojuro, but they vary. Chojuro is a more reliable cropper for me. Chojuro has tougher skin and is more gritty. When I let it overset and underwater it, the fruit quality suffers more.
In my experience the orange/brown russeted butterscotch flavor pears are richer and more flavorful, but not as crisp, juicy, and refreshing as the smooth yellow/green pears.
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My ideal would be a good mix of both! I love the richness and butterscotch flavor the most but crispy and juicy sound good sometimes too, especially after a hot days work!
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Raja is super juicy with the butterscotch.
Funny enough, i bought some Asian pears from sprouts that were marketed at “butterscotch” in a 3 pack. They were watery and insipid. I was disappointed with my$7 purchase
Ive yet to have a good store bought asian pear. Even locally grown ones Ive had have been picked too early. They have to have that “glow” in the skin color and dehisce when lightly tilted, otherwise the flavor is not there yet. Many dont seem to understand that, and the fact that tgey don’t develop flavor after harvest, unlike euro pears and apples.
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Yep. Shinseiki is the easiest to judge for me. It gets a lot “yellower” all of the sudden when it’s ready and, as you said, detaches easily with a slight tilt. They are so good then, but not a day earlier. They need thinned heavily also.
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I’m learning I value things like that, easy to judge when to pick, easy to harvest, and so forth. Earlier days were all about what is going to taste the best under optimal conditions.
Like with my black currants, If there was a variety that tasted 80% as good but the fruit came free easily with no stem, I’d be all about it.
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Korean Giant gave a butter scotch taste, both myself and daughter agreed to it as we tasted few from Endland’s orchard last year.
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Beautiful! I’ll have to read about all the varieties! Did you like the che and jujube?
Shinsui is supposed to have a strong butterscotch like flavor, and it’s flavor is also complex. It’s supposed to have a great texture. I have not tried it yet myself.
I agree with Chojuro having a butterscotch taste. I’m in 6b (new 7a) in Virginia. My friend @PomGranny and I sampled some and that is the same flavor we decided upon.
Unfortunately, a few bird pecks and the bees are off to the races.
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I mostly grow asian pears. To my taste, most Asian pears do not have butterscotch taste. After reading this thread, I start to wonder what the butterscotch taste like to others.
Do you grow Chojuro or Hosui?
Have you had butter rum Lifesavers?
My Chojuro have butterscotch flavor some years, other years are bland like grocery store Asian pears. I wonder if some places are always bland.
edit: I see in your profile that you do grow those.
heat units?
Gorgeous pears!!
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Thanks. My best year ever for Asian pears. Several drippin honey grafts had pears for the first time. They were really good too.
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Che, I’m not a fan of, It tastes like melon and not sweet enough.
Jujubes: I love them more than apples. Sugarcane and Honey Jar grow good here.
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when do they ripen for you?