Wouldbe cool to see a scoring chart where you give values to each like 1-5 on sweetness, crunch, complexity and availability. Tht last one would include how long of a window do you have to eat them after picking.
According to “The Book of Pears” by Joan Morgan, the Abbe Fetel is the main market pear of Italy. I’ve enjoyed eating some of these. They are sweet, buttery and juicy. There are overtones of vanilla and amaretto. That is probably the flavor that you can’t quite put your finger on. Kieffer is believed to be a cross between Bartlett and Chinese Sand pears. Fresh, it’s supposed to be quite sweet and musky with a gritty center and tough skin. I haven’t eaten this fresh but Kieffer is the ideal pear for canning. It retains its shape with soft, sweet and musky taste. Quality is not good enough for the fresh market but this variety is nearly immune to fireblight. This is one I’m growing here in Arkansas.
Thanks guys! Pears seem a much better bet here on the east coast, no railroad worm for instance. I think they taste more like peaches and are a substitute for that, while crispiness is more of an apple thing. I picked my first pears this year (Flemish Beauty) which were really good after peeling, and no bug damage. I might try Clapp's Favorite since it is recommended for my area, and Ubileen sounds good. I've also got Harvest Queen, Seckel, Bartlett, Harrow Sweet, Doyenne de Comice: thinking of getting Beurre Giffard, Loma, and Harrrow Delight. Have a great day.
Kiefer was popular in some areas of the South (there are now some resistant pears that actually taste ok, so it is less popular now) because it typically outgrows and survives fireblight, but it is the potato of pears, used for canning and cooking, but lacking flavor. I suppose for desert, you could poach it so that it can absorb flavor from the syrup. I am actually tempted to try cooking it savory like an actual potato, with herbs &/or cheese, as a caloric stodge staple.
It's fascinating to me that your kieffers are already overripe. Mine need to sit well into November or December to be ready for eating. We are out on the coast, so our summer temps are a bit cooler, perhaps? I got nearly all of them picked, the other day, before the ground gets too wet to access them, but they will hang out in the garage for a while.
That does look like abbe fetel. I harvested mine on October 1, put them in the fridge for a while and then ripened them on the counter. They are not crispy at that point but the sweetness and flavor are incredible.
Wouldbe cool to see a scoring chart where you give values to each like 1-5 on sweetness, crunch, complexity and availability. Tht last one would include how long of a window do you have to eat them after picking.
Клас 💯
Приємно звучить ʼкрасуняʼ😊 В якій зоні ваші груші ростуть ?
@@MiySadochok Nw WA USA 🇺🇸
According to “The Book of Pears” by Joan Morgan, the Abbe Fetel is the main market pear of Italy. I’ve enjoyed eating some of these. They are sweet, buttery and juicy. There are overtones of vanilla and amaretto. That is probably the flavor that you can’t quite put your finger on. Kieffer is believed to be a cross between Bartlett and Chinese Sand pears. Fresh, it’s supposed to be quite sweet and musky with a gritty center and tough skin. I haven’t eaten this fresh but Kieffer is the ideal pear for canning. It retains its shape with soft, sweet and musky taste. Quality is not good enough for the fresh market but this variety is nearly immune to fireblight. This is one I’m growing here in Arkansas.
Thank you for helping me describe that flavor!
Congrats on the video!!
Please describe the Nova variety to me a little bit. Is it worth planting in the orchard?? Thank you
@@romeopotroghiru9974 I think that one is in a different video, I don’t remember liking it very much
Thanks guys! Pears seem a much better bet here on the east coast, no railroad worm for instance. I think they taste more like peaches and are a substitute for that, while crispiness is more of an apple thing. I picked my first pears this year (Flemish Beauty) which were really good after peeling, and no bug damage. I might try Clapp's Favorite since it is recommended for my area, and Ubileen sounds good. I've also got Harvest Queen, Seckel, Bartlett, Harrow Sweet, Doyenne de Comice: thinking of getting Beurre Giffard, Loma, and Harrrow Delight. Have a great day.
Those sound like good picks!
Kiefer was popular in some areas of the South (there are now some resistant pears that actually taste ok, so it is less popular now) because it typically outgrows and survives fireblight, but it is the potato of pears, used for canning and cooking, but lacking flavor. I suppose for desert, you could poach it so that it can absorb flavor from the syrup. I am actually tempted to try cooking it savory like an actual potato, with herbs &/or cheese, as a caloric stodge staple.
It's fascinating to me that your kieffers are already overripe. Mine need to sit well into November or December to be ready for eating. We are out on the coast, so our summer temps are a bit cooler, perhaps? I got nearly all of them picked, the other day, before the ground gets too wet to access them, but they will hang out in the garage for a while.
It’s because they were sitting at room temperature, I was trying to ripen them up for tasting but overdid it
That does look like abbe fetel. I harvested mine on October 1, put them in the fridge for a while and then ripened them on the counter. They are not crispy at that point but the sweetness and flavor are incredible.
if you want to eat a very good pear, try novembra(Nojabrskaja
Will do!
(Nojabrskaja, Xenia®)