Temperate Fruit & Orchards > Temperate Fruit Discussion

Passe Crassane pear

<< < (3/3)

SoCal2warm:

--- Quote from: sanitarium on May 13, 2019, 01:02:11 AM ---whst was the taste like?

--- End quote ---
unfortunately didn't get a good chance to taste it because the fruits never seemed to fully develop and ripen, and were left on the tree too long trying to ripen and got kind of wrinkled skin. They were then left for a month to try to finish ripening inside, off the tree, but unfortunately it was no use.
It was probably because the tree is still immature and these were the very first fruits (maybe that combined with the lack of chill accumulation), the tree didn't have the energy to fully develop the fruits. Especially important for a hard Winter pear variety.

SoCal2warm:


SoCal2warm:
I finally got to taste a pear off the tree that was more ripe. It seems you can't judge by the first fruits but will have to wait a few years for the tree to mature before the fruits start being able to develop a little bit more. Even after being developed, the fruit needs at least 11 days in storage to be able to ripen a little bit.

It's hard to describe exact taste and flavor but I'll try.

The texture, and a little bit of the flavor, seems half similar to an Asian pear. But other than that, it seems very similar to a Comice or Bartlett pear. But the flavor is a little bit different, still. From what I tasted, it has a little bit more tart sourness, which sort of intensifies the flavor in a way. It tasted a little bit over-ripe, yet paradoxically maybe not all the way fully ripe, a little bit of a more "fermented" flavor of an overripe pear, yet still with the grassiness of an underripe one. The flavor and aroma has a little bit of an ethereal "cotton candy" quality, maybe slightly perfumed like an Asian pear.
I also detected what I would say is a little bit of a ripe watermelon flavor as well, almost maybe a little bit like you would find in some figs.

Overall I would say, from what I tasted, I do prefer a good Comice or Bartlett pear more. But this did have a little bit of unique quality. I could still rate this pear as a 7 or 8 out of 10. It did have some of the "buttery" quality of European pears.

I suspect the flavor would have been better if the pear had been able to have more time to ripen on the tree. But for that, I think the tree will have to get more mature. The fruit I tasted did not really get that big, was rather on the small side for a typical pear.

The seeds in all of the fruits appear very small shriveled up and non-viable.

I do grow three rare varieties of quince that are edible raw (Karp's Sweet, Crimea, Kuganskaya). I cannot say for sure, but from what I am tasting, it does seem possible that this fruit could possibly be a hybrid. When I consider the more tart sourness of these edible quince varieties. I'd say it's at least 70 percent more pear-like than any of these quinces I have tasted. But I do think I can almost detect a little bit of a certain "yellow" quince flavor in there, mostly in the aftertaste.

The most remarkable thing, I would say, is that this tree is even able to produce fruits in climate zone 10. Even if it's obvious the fruits do not have as much vigor as they would if they got more winter chill. So I think the fruits might not be growing as fast or developing all the way or as fully as they would in a different climate with more winter chill. (The Karp's Sweet quince also managed to produce a very big fruit, in this climate, though I can tell the tree is not being very generous with fruit production)

Navigation

[0] Message Index

[*] Previous page

Go to full version