I have exactly shinseiki/housing/kg planted in a row in that order. Had a atago but cut down since nobody ate it.
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What was wrong with it? I was considering adding it. Supposed to be a very large variety.
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People have mentioned that atago is not a bad asian pear. They have also mentioned with so many wonderful pears why grow it? All other things equal i grow pears because of when they ripen. Drippin Honey is a wonderful mid season asian that competes with hosui in season. Hosui is a great pear in so many ways though never bettrr than drippin honey. Im not suggesting to not grow both but rather consider korean giant is a late season asian pear and why not grow it when drippen honey and hosui and kosui etc all came and went. I grow Duchess D’ Angoulme because it is my latest pear. It can reach very good quality but frequently doesnt. 2 out of 3 years its only good quality because it couldn’t fully ripen. When it does ripen properly its wonderful. This it the story of all pears people will flock to the best pear of iys season. The other will go not picked .
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Thank you for the pictures David, it confirms my KG is really a Shinseiki. I’m going to contact Ison’s and see what they say. I’m hoping that the tree that was labeled Shinseiki may turn out to be a KG when it fruits in the future, and that the labels were swapped by mistake. That would be the best outcome.
So 2 out of 3 years the Duchess D’ Angoulme is sort of a dud for you there? That’s a bummer. I planted one because of the reviews of that pear I saw here. I had some blossoms on it in the spring and they started to get a few pieces of fruit but it must have all fallen off. No fruit ion it now.
I have some Abate Fetal for the first time. They look very pretty on the tree.
My Kieffer seems like a workhorse. It has a LOT of pears on it.
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Not a dud just not its best because it ripens late. I love the pear more than almost any other because of the heavy bearing, good flavor, consistent cropping. On a bad year its still good its just not as good as it good be.
A few days ago I picked Rousselet of Stuttgart x Dr. Jules Guyot Hybrid V. This is an excellent pear to eat directly from the tree. Crisp, juicy with lots of flavor and sweetness. I have two small grafts of this variety and need to get it growing in a better spot. It is one of several pears that were sent to the US from the USSR in 1968. A sister seedling - Hybrid VII - was named Vavilov by the Corvallis USDA Repository. My Vavilov tree was wiped out by fireblight a few years ago.
Vavilov is one of the pears on Joseph Postman’s Curator’s Choice list but Hybrid V is just as good and I think just as beautiful.
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That is a gorgeous pear David!
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What’s a good cooking pear? As in it doesn’t disintegrate when you bake it.
Cooking pear trees
Cooking pears fall into two categories. The first are eating varieties which are used for cooking. These are usually used for cooking before the soften. The second are old fashioned cooking pears which remain hard however long they are kept and never soften sufficiently to be eaten fresh.
They list 22 - most are dual purpose dessert pears but there are culinary only pears listed as well (e.g., uvalde st Germaine/pound/belle Angevine, black Worcester, Martin Sec, Catillac)
I’ll send you any of my scions you want, $ for a scion of that pear! What a beauty
I’ll raise noogy $$$! Bidding war noogy?
Lol
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I also disliked my Atago for the first few years and considered removing it (I almost never want to remove anything). But, I kept it since it was always so productive. The skin was just very thick and I thought it tasted bad. HOWEVER, last year I found one sole fruit still hanging in my orchard in October when every other fruit tree was finished and going dormant. The weather was very cold and that last Atago still on the tree was perfect! So, I think it needs to hang longer or go through a cold spell to be wonderful. I am definitely keeping my tree now. It may have even gone through a few frosts on the tree, I’m not sure. But it was great! So maybe just needs some experimenting on when it’s optimal to eat.
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It may be the prettiest pear I grow. And very tasty directly off the tree. Its sister seedling, Vavilov (Hybrid VII) fireblighted badly but this one has not had any problems yet. Joseph Postman said all the hybrids were disease-resistant in Corvallis, OR - but they don’t have much fireblight there. Maybe we should suggest a name for this one for the Repository folks to consider.
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I’m not sure if I have scions of it. Let me check how much growth it had this year. Remember, it is grafted onto another tree with multiple varieties so I can’t be sure about latent virus infection. None of the varieties on the tree are suspect and all came from the Corvallis repository.
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Unfortunately, there is not enough new growth for scion sharing. Hopefully, Corvallis has their act together this year and will send me scions that I request for our CRFG chapter. If so, I can send both of you a small scion. I want to graft it for the group and myself. But I need another name!
Suggestions?
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You may use my personal name or llc name if necessary to get them. I woud be indebted forever.
I’m patient and can wait:) My list of wants is large, but would forgo most for that one. Unbelievable colors remind me of mango trout and tropical colors. I have some yulu, seuri li, ichiban, and others you may need too my friend. Its all the same. What else are you looking for?
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Okay, good to know it isn’t a dud, just some off years. I love the description of it and how it is suppose to taste. I do look forward to trying them from my orchard. I was worried that I put a pear tree in that was not a good choice. Thank you for correcting my thoughts about this pear. Now I want to taste it even more.
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The timing is everything with late pears like duchess d’ Angoulme. I like it and Korean giant because of the late season gap they fill for me. Imagine waiting from September to next July for a pear! It’s much easier if your eating pears until february or March!
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