i tried the tilting test and they didn’t release. they’re about 2.5in long. you think i should pick them? everything’s 3 weeks early this year. i think ill pick them tom. to be safe.
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Sounds like they are ready to be picked. These need to ripen to a yellow in the refrigerator. That may be why im not growing them. Can you imagine 2 or 3 bushels in a refrigerator for weeks. I didn’t have cold storage then and i dont have it fully set up now. I need to get that going soon. @39thparallel and i are going to build it out when we have time. The materials are here.
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thank you. ill get them in the crisper tom.
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I stopped growing those varieties not long after I got the scion (GRIN scion). Those varieties were supposed to be pretty cold hardy and thought that maybe we could grow them for those in northern climates, but there wasn’t enough demand to keep propagating them.
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@clarkinks
Last year, my Abbe Fetel set a lot of fruit and none of them ripened properly. Maybe, I did not know how long they need to be refrigerated.
I got tired of Euro pears that require refrigeration to ripen properly so I removed most of them. I converted the trees to Asian pears.
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Asian pears are a great choice. I really like them as well. European pears are sometimes more trouble than they should be with ripening times and diseases. I’m glad your growing pears you like because that is what counts the most is what you like the best.
Question for somebody who’s tried both…how do Forelle and Beurre Giffard compare as far as taste? And growing them? The latter looks like it’s less prone to having every disease problem under the [east coast] sun than the former?
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I have only had homegrown Giffards and only storebought Forelle, so take this with a grain of salt. I didn’t find them comparable in terms of taste, but both were very tasty. The Giffards are best if you don’t let them get to a yellow basecolour, the texture really suffers. Their picking and eating window is very short.
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I see them now! Nice and long! Sooo delicious!
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Had to pick 2/3 of this year’s Chojuro crop, ripe or not. We are having a drought enough to partially defoliate an autumn olive a few meters away, but this pear is having a blast with some fruit at 340g. It’s true that it is currently at the crossing of 3 huge blewit mushroom rings, where the grass is always greener, but still…
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Those look great! I enjoy the butterscotch flavor of chojuro. Fireblight makes it a difficult pear to grow here.
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I grow staceyville. They started ripening here in Western Oregon about 2 weeks ago and I just picked the last ones off the tree last night. I let them ripen completely on the tree and they’re pretty good that way, although the center of the pear is a little spongy sometimes. They have a nice intense flavor, but mine always have a slight touch of bitterness and astringency that I only like in small amounts (about one pear at a sitting). Pretty little pear, very healthy tree.
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i just picked mine and put them in the crisper drawer to ripen. they are still green. if they dont taste good doing it this way, ill leave them on the tree to ripen next year. how big did yours get ? mine were about 2.5in. by 2in. but they were the 1st fruits to set on this tree.
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Mmmmmm…
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How beautiful. I am amazed at how almost perfectly spherical the Asian pears are! (I just wish they tasted as wonderful as they look!) So far my favorite is ‘Dripping Honey’.
My Bartletts are enormous. I’ve never seen pears this big. And FAT !
I left this one out for about a week - and just popped it in the refrigerator. It looks green in this shot . . . but it is actually yellow.
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Yes. I like the bottom side - looks like stream pressed into a mold or something.
Sadly, we can’t get Drippin’ Honey from our nurseries.
I have this one, then Tsu Li, a new Nijisseiki and a half dead not-Hosui.
But then our Bartlett, which grows like a half-poplar, ripens at the same time as Chojuro, here, and that’s about enough of what we can eat/process/give away in a short window.
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Check St Lawrence Nursery’s description on Stacey.
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About that size, but the fruit are variable. I’m saving seed for rootstock this year because the tree is so healthy.
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hmm… i wonder if its something else i have? mine are typical pear shape. yours look like they should. i got my scion wood from fedco but it doesn’t mean someone didn’t make a mistake. have you ever got any more the typical pear shape or are all been more rounded?
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I got my budwood from the USDA germplasm repository, and the shape of my fruit match the photos on the USDA website, so I’m fairly certain this is the true Stacey. The fruit have never had a typical pear shape for me.
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