Musing on adding a late ripening asian pear, but unfortunately there’s not a ton of info out there.
Olympic / Korean Giant etc is mid October here, that’s the most common late asian pear on the market.
I found some references to Okusankichi (Late Korean) being a little later than Olympic, but I don’t see it for sale anywhere. I also saw Ooharabeni listed on one chart, but other places list it as a September ripening.
Does anyone know of other late ripeners?
Shin Li is pretty late. They hang on the tree forever too.
Late Korean scions were available though Fruitwood Nursery last year. I bought one but I do not think that my graft took. I’ll check in a month or so to see if there are signs of life.
I second Shin-Li. It is super late. I took it out to make more room for other pears but I loved the timing.
Isn’t Seuri a late pear as well? I too am looking for another late pear and Seuri sounds good.
What about Dai Sui?
Interesting replies from y’all…I thought Shin Li was more mid season (mid Sept).
It stores well all the way until April in the fridge. I guess that might count as super early season because you could be eating them while the tree blooms once more.
I wonder how long some of these Asian pears would last in a wine cooler. I don’t think they get much below the low 40 degree range.
I don’t have much room normally in my refrigerator.
I guess the year I have that many Asian pears to worry about storage, I will figure it out.
Haha, so far I had 10 pears period, but that’s 10 fold production. Last year I had one small pear the size of a cherry, very tasty but small.
It’s late here. Shin Li is pretty user friendly. Bugs mostly leave it alone. The fruit will hang perfect all the way till it gets too cold. So you can pick when you get around to it. If you want late just pick it late. The fruit itself is large and hard which is why it will store till April and still look perfect. Taste is not top tier IMO, but still good. Skin has some bitterness.
I’m 100% in agreement Robert. I would pick in early October but there is a long picking window as it is colder and they are ripening more slowly then.
Skin has some bitterness? I was going to put Shin Li in the ground, maybe I won’t then. I thought it’s the same as Dai Sui and @castanea said it’s the best tasting Asian pear or something like that. I hope he chimes in.
I don’t recall any bitterness, but I haven’t eaten one since 2019.
Maybe different there, but here the skin is like sand paper. I peel them. Shin Li is a pear you plant for other qualities. It’s easy to grow and your still eating them into next spring.
I was thinking of adding some hafts to this tree too. I need to put it in the shade to add more chill hours, I can find that information anywhere.