My very first Asian pear!! A Hosui that dropped. I thought this day would never come. It could have been a little sweeter but overall was really good. A sort of melt in your mouth texture that I’ve come to love with these fruits. My family said grainy but not to me.
Also this chojuro tree has fruits that seem to be ripening at different rates. I checked and there isn’t a graft on this side. How do I know for sure when they are ready? They look like different varieties but I don’t think so.
I’m another fan of these, and the similar Black Boy. They’re not ripe for me for another month or so. When ripe, they make unusual but excellent jam, sauce, and cobbler.
Just harvest one branch of my Carolina Gold. Let them sit for a few days to soften then making pie and jam. There are a few more hundred peaches on the 12 years old 20 feet tree.
Ros, i have two trees. One appears to be the same variety as yours. Some do ripen quite a bit earlier than others. Nice when fully ripe. Ive been dehydrating many for snacks.
I just picked these and haven’ eaten them yet. Thinking about slicing the eggplant longways in half, stuffing and baking them with some roasted potatoes on the side. Decisions, decisions….
Flavor Treat - picked in advance by my daughter. My estimate is this should ripen by late Sep/early Oct going by @fruitnut reports. It is already at 16 brix and very enjoyable. I don’t know why this is purged from DWN’s offering, it’s website and everywhere online. It’s a low-acid, high brix, crisp texture pluot along the same lines as Flavor Grenade.
Harvest a lot of perilla leaves, green ones, purple ones , and green on top and purple underside ones. Beside dried and freeze some, I fond receip online and made them into sauce that I can refrigerate the sauce. Does anyone know or had perilla pesto?
