Very cool. Of the trees that have produced for me so far, I think Golden Boy is the all around best pear and tree. I say that because its a big delicious pear on a vigorous tree. It can be ripened inside at room temperature or in the refrigerator. They seem to last about a month under refrigeration. The pears from my Southern Bartlett have a better skin texture, are good but bland when eaten strait off the tree. They are the best pears I’ve ever eaten ripened in the refrigerator, but they have a very short shelf life. It’s the juiciest pear I have ever encountered. That juiciness is both good and bad. It makes for a delicious pear when perfectly ripe but given its short shelf life its hard to eat them all fresh, and they cook up to nothing when you try process them because they are so watery. Tenns (Tennessee) is a small pear like an Ayers with lots of red blush. It’s only slightly bigger than an Ayers, pretty small. They have the most complex flavor of any pear I’ve tasted. There is a distinct bitterness and astringency to their flavor profile that prevents them from being my favorite pear for fresh eating. However, they are the sweetest pear I grow and are sweet and bitter at the same time when green. Once my tree is old enough to produce enough pears, I expect this to be my cider tree. I also have a LeConte that has produced as well as a “Baldwin” which looks suspiciously like a Carnes to me. LeConte is nearly identical to Golden Boy but Goldenboys are bigger and slightly better. My supposed Baldwin is a round pear. (Baldwins are not supposed to be round.) It’s blushed and fairly firm even after being ripened in the refrigerator with an apply textured flesh. Despite the firmness, there is no grit, but the skin is kind of woody. The tree is “Christmas tree” shaped, all of which matches the description of Carnes in the catalogue that I got the Baldwin from. Whatever it is, its a good pear for eating and I imagine a better pear for canning. God bless.