i can’t find it but it’s not the season so I’ll keep looking. your posts always make me want something new to graft!
oh no, it’s rare AND from the EU only. oh no
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After a while, you start picking varieties to graft because they are in different categories than the varieties you already have. I grafted a few this year that are selected specifically because they mature either very early or very late, have unusual storage characteristics, can be used for unusual cooked dishes, or have other odd traits. Some of them are specifically because they have an unusual flavor.
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Yes me too. First i start for those to eat fresh with best taste. Then i go to rarity and diferent looking. Then club and diferent taste. I love pears so its a quest i will continue.
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Luis, You are the Portuguese KING of pears! 
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Naaa Im sure im not. Those that have more dont show… 
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Interesting pears… Beurre Brown, Beurre Dumont, Cayuga, Beurre d’Avalon, Beurre Hardy, Beth, Louise Bonne de Jersey, Josephine de Malines, Ewart, Colette, Sheldon, Ananas de Courtrai, Beacon, Belle de Jumet, Bergamotte Esperen, Bergamotte Sannier, Beurre Baguet, Beurre Baltet Pere, Beurre d’Amanlis Panachee, Beurre de l’Assomption, Beurre Gris d’Hiver Nouveau, Beurre Mortillet, Biggar Russet Bartlett, Bonne Serre de St Denis, Calcina dal Corbel, Chaumontel, Citron des Carmes Panachee, Claude Blanchet, Colore de Juillet, Coscia di Donna, Crassane Panachee, Delices Cuvelier, Duchesse Bererd, Chappin, Merton Star (35)… Blanquilha, Bojarda, Bosc, Butirra Ardenpoint, Carola, Catillac, Condo, Cucchiaino, Gumushane Kokulu, Hamdi Sunger, Joaquina, Sheikh Serafettin, Souvenir, Takunya, Verbelu, Warren (16)… Akca, Aromata de Bistrita, Clarat, Emile d’Heyst, Eva Baltet, Fruhe de Trevoux, Karahuseyin, Lubecker Prinzessinbirne, Merton Pride, Orca, Ordu, Riza Bey, Triomphe de Jodoigne, Zucchella (14)… Karamelnaja, Pierre Corneille, Beetroot, Alessia, Devoe, Xenia, Velesa, So Sweet, Taylors Gold, Tihij Don Tongre, Tyson, Cabot, Taylor apple pear, Kumoi, Shinko, Frederica, Erika (17)… Anjou Striped, Aurora, Best Ever, Beurre Easter, Diel, Erwin’s Delight, June Sugar, Lantai Jululi, Orient, Passe Crassane Rouge, Reimer Red, Rising Star, Vavilov, White Doyenne, Winter Nelis (15)…
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From your above list, here are the varieties I don’t have information about.
Bojarda
Butirra Ardenpoint - is this Beurre Hardenpont?
Carola
Cucchiaino
Gumushane Kokulu
Hamdi Sunger
Sheikh Serafettin
Souvenir - is this Souvenir de Jules Guindon? or one of the other 6 with names starting with Souvenir?
Takunya
Some source info:
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But you want info about them? Id like to be sure about the varieties of those two pears i pick today…
The first more yellow pear was very sweet and good. The other good too but less sweet and a bit adstringent.
Bojarda pear: This is a local Portuguese variety, that roughly translates to ‘a sort of sweet and juicy pear’.
It is very large, with harvesting Oct. - Nov
Skin tends to turn more redder and bronze colour when fully ripe.
Butirra Ardenpoint: A large pear, predominatly green turning a hue of yellow when ripe. Very good eating fresh, with an excellent sweet fragrance.
Carola: Its fruit is large with a greenish skin turning yellow when ripe. The flesh is very aromatic, tasty and juicy.
Cucchiaino: They are quite large and its flesh when ripe is soft, white, juicy and of muscat flavour.
Gumushane Kokulu: Kokulu means “fragrant” in Turkish, highlighting its intense aroma, sweet flavour.
It is grown north eastern parts of Turkey, and it is tolerant of cold winters and dry summers.
Medium sized and roundish with white, juicy, and fine-textured flesh. Ripens in late summer to early autumn, but it does not store.
Hamdi Sunger: On Trial from Turkey, a local variety
Sheikh Serafettin: A local variety from Turkey, most probably linked to Sheikh Şerafettin, a revered Sufi scholar from Konya, Turkey.
Souvenir: Partially self pollinating and is regarded as an autumn variety, with the fruit being medium to large size. The skin is green with pink stripes wider side of the sun. The flesh is soft, juicy, sweet taste. It ripens in the second half of September. Very resistant to frost and disease.
Takunya:On Trial from Turkey
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