The Pai Li Asian 
is loaded as usual and now I have to thin and reduce the fruit load by at least 50%.
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Very nice. Have you ever had any FB issues with that one? I have a very young grafted one that hasn’t fruited yet, but it came through the horrible cold just fine, and has always looked very clean, beautiful, and nicely shaped. I’m impressed.
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Tony,
Asian pears! I thinned at least 70% of 20th Century off but that was obviously not enough. It went biennial again.
Korean Giant has gotten the same treatment and it keeps producing every year (heavy and light on alternate years but always producing)
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You guys like to keep a lot of fruit. Mine get thinned 90-95%!
Tony, is Pai Li resistant to frost? I remember you mentioned frost damaged a lot of your trees.
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If I suggest thinning of 80-90% , people would faint 
I usually aim at 80%. May need to get up to 90% for 20th century.
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No FB on Callery rootstock so far.
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Somehow only one third of the flowers from my Asian pears got fried and the remaining 2/3 of the flowers were spared.
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Tony, now that is incredible. You grow such clean fruit! Please be in touch. I miss you!
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I started my first Callery rootstock grafting with Turnbull giant scion 3 years ago. I added a Maxine delicious 2 years go and an Asian pear last year. I am glad to see that others are using Callery rootstock too with good results.
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My experience with Pai Li as well Tony they are loaded. Thanks for recommending this variety they produce very quickly. The only downside is ofcourse needing to thin them out. Grafted several branches but no full trees yet.
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Pai li is the only Asian pear that can ripened cream soft like European pear. It is so loaded every year.
Tasted great. My wife favorite 
Tony
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Beautiful and massive!!!
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Tony, that looks like a 2 bite pear! You got a massive tree there, whao!
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Is that on the tree or on the counter? My Pai Li has still not fruited yet, but I put it in for this very feature.
On the tree or in the refrigerator.
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They are a later ripening pear? Those look good. Like lunch box pears.
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Pai li starting to ripen around the second week of September when the might temperature a bit cooler.
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