The best varieties of pears for the Middle lane - photo + name + description (Moscow region)
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THE MOST DELICIOUS PEARS FOR THE MOSCOW REGION - OVERVIEW OF VARIETIES
Pear - sweet, tender, juicy. What garden plot does without trees with these divine fruits? But oily southern pears are one thing, while pears in the middle lane are usually different. They are planted out of ignorance. Meanwhile, thanks to breeders, many excellent varieties have been bred for our region. I will share my experience and talk about sweet-fruited varieties in my area.
The first one that begins to bear fruit is Skorospelka from Michurinsk - already in late July - early August, fruits with yellow skin and a pleasant sweet and sour refreshing taste ripen. The pulp is tender, juicy, without hard inclusions. The fruits are medium-sized, weighing 60-80 g.
Just a few days after Skorospelka from Michurinsk, the fruits of the variety begin to ripen
Children's (Vstisp, Moscow). The fruits are excellent, very sweet, if you wait for consumer ripeness, when a red blush appears on a golden skin. Ripening is extended, you can remove the fruits gradually. But even at the stage of technical ripeness, they are still tasty and sweet. Fruit weight 60-100 g. Eat fresh and cook jam, 8 compotes. Keep cool for up to 1 month. I have never frozen, the variety is very frost-resistant.
In the first decade of August, Lada ripens, and in mid-late August - Chizhovskaya, Cathedral. The first two varieties are not new, they have already become very popular, and for good reason. My family loves them. Lada has medium (100-120 g) fruits with a pale yellow thin skin and a blush on the barrels, where the sun's rays hit. The pulp is tender, fine-grained, sweet with sourness, aromatic, juicy. Stored for up to 2 months in a cool place.
Simultaneously with Lada, the fruits of Chizhovskaya ripen - a little larger (120-150 g), juicy, palatable, yellow with a blush. The pulp is light yellow, semi-oily, melting, with a delicate delicate aroma. I bear fruit every year, do not get sick. And the fruits can be kept fresh in the cool for up to 40 days, and also put into processing. She does not need pollinators, and Chizhovskaya herself can become an excellent pollinator for other varieties. It is also a very stable variety, at any site in the Moscow region and in any year it will yield a crop, and the taste of the fruit will remain unchanged.
I have heard how this variety is called Chizhevskaya. This is mistake. After all, one of the authors of the variety is the famous breeder from Orel S. T. Chizhov, so in the name it is “o” - Chizhovskaya.
S. T. Chizhov also bred the Cathedral variety. This is a pear of summer ripening (at the end of August), the fruits are medium (110-130 g), yellowish with a pink blush and smooth, delicate skin. The pulp is white, tender, semi-oily, fine-grained, quite dense. The taste is pleasant sweet and sour. It bears fruit for me every year, it never froze.
The most large-fruited among summer varieties I have is Oryol summer. Their mass reaches 250-300 g. True, the color is yellowish-green, because of which you can not understand whether the pears are ripe or not. And if they are not removed in time, they will begin to crumble, become tasteless. I begin to track the degree of maturity from the third decade of August, I look to see if the seeds have stained. Sometimes I shoot a little immature. But long-ripened fruits do not lie (I have not been stored for more than 10 days). Let's go for processing. But the pears are magnificent - not only large, but also of dessert taste, sweet and sour, with delicate fine-grained semi-oily juicy pulp.
The late-summer variety Vidnaya ripens approximately at the same time as Chizhovskaya - in the third decade of August. My variety does not grow as a separate tree, but is grafted into the crown of Chizhovskaya and formed in the form of a lower skeletal branch. The fruits are large (150-180 g), yellow with an orange-red blush, bumpy, with white dense crispy flesh, without siliceous inclusions, juicy, sweet and sour with a characteristic nutmeg flavor. The fruits are stored for a very short time and quickly lose their taste, I prefer to eat them almost from the tree. In addition, ripening on a tree, they begin to crumble.
At the end of August, the August dew variety ripens - one of the most delicious for the middle lane. However, the fruits must be removed unripe (greenish) and allowed to lie in the refrigerator for 1-2 weeks, then the pulp will be oily, melting in the mouth, dessert taste, with a sweet melon flavor. If you leave the fruits to ripen on the tree, they are also tasty, but not so, but somewhat fresh. I take fruits for ripening in the 20th of August, when Chizhovskaya begins to ripen.
The Belarusian summer pear variety Kudesnitsa ripens in August. The fruits are quite large (160 g), greenish-yellow. The flesh is greenish, semi-oily, fine-grained, juicy, sweet, with a medium flavor.
See also: 5 best pear varieties for Central Russia - an agronomist advises
Among the autumn varieties, I consider the Veles variety to be one of the best. The fruits are large (150-180 g and more), greenish-yellow with a blush. The pulp is sweet with sourness, dessert taste, very juicy, oily. They ripen in late August - early September. The fruits lie well in a cool place until mid-November.
Every year, the Bere Moscow variety produces a crop of medium-sized (up to 150 g) tuberous golden fruits. The pulp has a pleasant sour-sweet taste, juicy, semi-oily. Ripen in early September, stored in a cool until early October.
The early autumn variety Bryansk Beauty was grafted into the crown of Lada. The fruits are quite large (180-200 g), bumpy, greenish-yellow with a dark red blush in the form of stripes. Buttery juicy pulp just melts in your mouth. The variety is winter-hardy, it winters well for me.
Another wonderful early autumn variety is the Memory of Yakovlev. The fruits are very large (weighing 200-250 g), yellow-green with a blush. For the taste, my family love this pear. The fruits are juicy, sweet, fragrant, crispy. We eat them all September from the tree, and then we also store them until the beginning of December. And I also appreciate the variety for the fact that the tree is very winter-hardy and is not affected by diseases. In addition, it has a restrained growth, compact and easy to care for and harvest. The variety is fast-growing, self-fertile.
Susov's gift is liked by spectacular fruits - pear-shaped, elongated, green-yellow with a red blush over most of the surface, weighing about 200 g. With pulp of dessert excellent taste, juicy and dense, semi-oily.
The late autumn variety Large-fruited Susova (Autumn Susova) is remarkable for its fruits, shaped like apples. Their mass is 200 g or more. Greenish-yellow with a slight blush, stored until the beginning of winter. The pulp is sweet, very juicy, dense. The variety is resistant to diseases and pests.
For excellent taste (sweet with a little acidity), oily tender pulp and beautiful fruits with a pink blush, I love the Nika variety. The tree bears fruit early. The fruits are stored until the beginning of February.
In the late autumn variety Pamyat Zhegalova, the fruits are pear-shaped, elongated, small (100 g), but tasty - sweet and sour, with a nutmeg aroma, juicy, crispy, and stored for a long time (until February).
See also: Growing pears - reviews about varieties, planting time, care for seedlings
New - autumn variety Platonovskaya. I'm still studying it, but I like it. Ripens in September, fruits lie until November. The fruits are very large (250 g), with a very juicy buttery pulp of dessert taste.
Another novelty is the Belarusian autumn variety Prosto Maria. The fruits are large (180-200 g), lie until October-November. The pulp is yellowish-white, medium density, tender, oily, fine-grained, sour-sweet, exceptional taste.
I recently grafted the winter variety February Souvenir into the crown and I am very pleased with it. Its fruits are large (150-200 g), with oily pulp, sweet and sour, tender, juicy, without astringency and granulations. I collect them at the end of September, they are stored until the end of February.
The most favorite winter variety is Belarusian late. The fruits taste amazing. Sweet with sourness, juicy, tender, fragrant. The pulp is white, fine-grained, juicy, melts in the mouth, oily. Weight of fruits 100-150 g. They are stored until February-March, and in the process of maturation they become even tastier.
Summing up the varieties, I want to highlight the following: Chizhovskaya, Detskaya, Velesa, Susova's Gift, Belorussian late, Zimnyaya Yakovleva.
Last year, Lada, Chizhovskaya, Detskaya, Bere Moscowskaya, Belorussian Late, February Souvenir distinguished themselves with abundant fruiting.
I'll tell you a little about how I care for pears. Young seedlings - under black fallow, that is, I loosen the near-trunk circles, weed them so that all the nutrition and moisture get to the trees. Trees after 7 years grow under turfing. I sow a lawn in the near-trunk circle, or you can plant something else - someone loves flowers, someone even grows cabbage.
When planting, I choose the brightest and warmest place, this is important for a pear. The warmer and lighter, the sweeter the fruits will be, the higher the yield and the better the well-being of the trees. Where there are winds, I advise you to plant a pear next to buildings so that they are protected from air currents.
The pear does not tolerate close occurrence of groundwater (no closer than 1 m). We are in order with this.
I dig a larger planting hole and fill it with a mixture of garden soil and humus with the addition of organomineral fertilizer for fruit and berries.
From the very beginning I form trees, and in subsequent years I spend annual pruning so that the crown is well lit and ventilated, and provides food for the fruits. I remove competing shoots and those that grow inside the crown, I shorten those that grow strongly. The remaining ones I bend slightly, tying them to pegs or a trunk to give the branches a horizontal position. I do not let the tree grow above 2 m, I cut it to a side branch. It is more convenient to take care of a low tree and harvest it.
Several times my pears were struck by gall mite, pear sucker - carried out insecticide treatments. There was also rust - fungicide treatments also helped. But there was never a scab. Perhaps the fact is that the varieties I grow are resistant to it.
I carry out preventive treatments for diseases and pests 2-3 times per season with biological products.
I water in case of severe drought. And in the fall I spend moisture-charging watering.
RECIPES FROM YOUR OWN PEAR - FROM MUESLI TSO PASTE.
August is the time for the ripening of the most popular fruit trees: apples and pears. Any housewife can cook jam and compote with them, but these fruits can also be used in daily and festive dishes. We invite you to try original recipes for soups, hot dishes, desserts, and, of course, preparations for the winter.
COTTAGE COTTAGE AND OAT CASUAL WITH APPLES
The perfect healthy breakfast for the whole family.
You will need: 1 cup cottage cheese, 1 cup oatmeal, 2 apples, 3 eggs, 2 tbsp. spoons of sugar, 0 cups of sour cream. If desired, in addition to apples, add other fruits and berries, it turns out very tasty with a banana.
Whisk eggs with sugar. Add oatmeal, cottage cheese and sour cream, and at the end - apples grated on a coarse grater. Mix well, transfer to a greased baking dish and bake in the oven at 180 ° for about 20 minutes (the casserole should brown).
A simple, quick, tasty and healthy dish is ready! You can decorate with berries on top, pour sour cream.
MUESLI BARS FOR A HEALTHY DIET
Prepare this delicacy yourself. Nothing superfluous, only useful products. And you can take it with you on the road. You will need: 200 g oatmeal (regular, not instant), 100 g walnuts, 1 pear, 2 apples, 1 banana, 20 g raisins, 20 g dried apricots, 20 g prunes.
Grind the nuts, but so that large pieces remain (you can put it in a bag and roll it out with a rolling pin). Mix with oatmeal.
Cut dried apricots and prunes into pieces. Grate apples and pears. Mash the banana with a fork.
Mix all the ingredients and with clean hands turn into a uniform mass, similar to a thick dough.
Place baking paper on a baking sheet, grease with oil and spread the “dough” in an even layer 1 cm thick.
Bake in an oven preheated to 180° for 20 minutes. Cut into small pieces while hot. They should be slightly dry on the outside and soft on the inside.
PANCAKES WITH PEAR AND FANTA
You can use any other carbonated water, it helps the dough to be fluffy.
You will need: 1 cup flour, 1 cup Fanta, 1 banana, 1 pear, powdered sugar for serving.
Cut the pear and banana into cubes. Add flour, stir. Pour in enough soda to make a dough that looks like thick sour cream. Spread on a hot pan with oil and fry like regular pancakes.
Place on a plate and sprinkle with powdered sugar.
PEAR PUREE SOUP
Pumpkin is also present in this soup, but its taste is almost not felt due to pears. So the recipe will appeal to those who do not really like pumpkin. Instead of wine, you can add water or milk. Experiment! Find your taste!
You will need: 800 g pumpkin, 2 pears, 1 onion, 3 garlic cloves, 2 tbsp. tablespoons of vegetable oil, 3-4 cups of broth (vegetable or chicken) or water, 100 ml of dry white wine, 2 tbsp. tablespoons balsamic vinegar, salt and pepper to taste.
Cut the pear and pumpkin into cubes. Mince garlic and onion. Pour the oil into the pan, fry the onion and garlic in it for a couple of minutes. Add a pumpkin with a pear, pour in the broth or water and cook for 15 minutes under the lid. Then pour in the wine and vinegar, salt and pepper. When it boils, cook for 5 minutes. Blend with an immersion blender until pureed. Serve with croutons.
LIVER WITH APPLE AND ONION
It is very easy to cook, and it turns out the liver is tender, juicy. By the way, you can put even more apples and onions than recommended in the recipe. As practice shows, such a side dish is eaten even before the liver.
You will need: 500 g of liver (chicken or beef), 2 green apples, 1 onion, salt, pepper, to taste, 1 teaspoon of sweet ground paprika, 0 teaspoons of curry, flour and vegetable oil.
Cut the liver into small pieces and beat off. Roll in flour, fry in oil on one side, when browned, salt, pepper and immediately turn over. The liver will turn out more tender than if you salt it immediately. Lay the pieces on paper towels to absorb excess oil.
Cut the apples into slices and fry in the same oil in which the liver was fried.
When the apples become soft, take them out and fry the onion, cut into rings or half rings, in the same pan. Add salt, curry, paprika, let soak in the apple and liver flavors that are left in the oil. The onion should become slightly soft, but remain slightly crispy.
Put the apples in a baking dish, then the liver and onion on top. Put in the oven, preheated to 175 °, for 5-7 minutes or in the microwave for 3 minutes.
TENDER MEATHERS IN SWEET SAUCE
Thanks to the juicy apple, the minced meat is very soft and tasty. The sauce is sweet. If you do not like this, you can experiment or cook according to your own recipe. You will need: 500 g chicken breast fillet, 1 egg, 1 apple, 1 tbsp. a spoonful of chopped parsley or other herbs, 1 tbsp. spoon of starch, 1 tbsp. a spoonful of soy sauce, 1 clove of garlic, allspice.
Sauce: 1 tbsp. spoon of soy sauce, 1 tbsp. spoon of honey, 1 tbsp. a spoonful of orange juice.
Pass the meat through a meat grinder or chop in a blender, mix with grated apple, parsley, egg, starch, pepper, soy sauce and garlic passed through a crush. Stir. Place in refrigerator for 20 min.
Line a baking sheet with baking paper. Shape the minced meat into balls the size of a walnut and bake in an oven preheated to 220°C for 15 minutes.
Then brush with the sauce (soy sauce, honey and orange juice) and bake for another 5 minutes.
PASTA WITH HAM AND PEAR
In Italy, it is customary to call pasta all pasta, as well as dough dishes. In this recipe, we use pasta - for example, shells or spirals.
For 500 g of pasta you will need 2 pears, 250 g ham, 1 onion, 1 liter of milk, 250 g of hard cheese, 1/3 cup flour, salt and pepper to taste.
Finely chop the onion and fry in oil until golden brown. Add flour and fry for 1 more minute. Pour in the milk, stirring, bring to a boil, salt and pepper.
Meanwhile, grate the cheese. Add half of it to the milk with onions, let it melt and turn off the heat.
Boil pasta and drain in a colander. Add diced ham and pears to them. Transfer to a baking dish, pour over the prepared sauce. Sprinkle the second half of the grated cheese on top and bake in the oven at a temperature of 220 ° for 30 minutes. A ruddy crust should form.
PORK WITH PEARS
You can cook it for a festive table, or just for dinner.
For 800 g of pork tenderloin - 2 pears, 20 g of prunes, 100 g of bacon, 50 g of butter, salt and pepper to taste.
Sauce: 50 g butter, a couple of pinches of cinnamon, 3 cloves, 1 teaspoon of lemon zest, 2 tbsp. spoons of cognac, 100 g of plum jam.
Cut the prunes into small pieces and stuff the tenderloin with them, making cuts with a knife. Salt and pepper. Cut the pear into slices and lay on top of the meat. Then wrap with bacon slices. Transfer to a baking dish. Around - pieces of butter, the second layer of pear, prunes. Bake in the oven at 180° until done.
For the sauce, mix all the ingredients, let it boil (if thick, add water) and cook for 3 minutes.
Serve hot and with sauce.
WARM SALAD WITH CHICKEN AND PEAR
In general, it is beautiful not only warm, but also cold. The meat turns out to be tender, juicy, fragrant, it can be eaten even without salad. But if you follow the recipe, the delight of guests or family is guaranteed! By the way, instead of chicken, you can take duck breast.
You will need: 2 juicy conference-type pears (you can try the fruits of the August dew, Velesa, Bryanskaya beauty, Belarusian late varieties), 50 g green onions, 400 g chicken breast fillet, 1 bunch of radishes, 2 cucumbers, 100 g lettuce leaves, 2 tbsp . spoons of nuts (almonds, pine nuts, pistachios - to taste), 2 tbsp. spoons of white wine vinegar, 3 tbsp. spoons of lemon juice, 2 tbsp. spoons of soy sauce, 4 tbsp. spoons of olive oil, 2 cloves of garlic, salt and pepper, vegetable oil for frying.
First of all, prepare the marinade: grate 0 pears, chop the white part of the onion, add 5 tbsp. tablespoons of lemon juice and ground pepper, chopped garlic, 2 tbsp. spoons of soy sauce, 2 tbsp. a spoonful of olive oil. Mix everything.
Cut the meat into small pieces, pour over the marinade and leave in the refrigerator for 30 minutes. Then fry in oil under the lid so that it does not splatter, and place on a plate on a paper towel.
We are preparing a salad. Cut cucumbers into circles, radishes and pears into thin slices, green onions - obliquely. Tear lettuce leaves with your hands. Chop nuts. Salad dressing: 1 tbsp. mix a spoonful of lemon juice with 3 tbsp. spoons of olive oil, 2 tbsp. tablespoons of vinegar, salt and pepper to taste.
Put lettuce leaves on a plate, vegetable salad on top, then warm meat. Sprinkle with nuts.
POTATO AND PEAR PUREE
The most ordinary mashed potatoes can be given a new taste by adding a pear or an apple.
For 5 potatoes - 1 pear or apple, 1 onion, 1 tbsp. a spoonful of soy sauce, various spices (for example, dried dill and parsley, basil, pepper, dry garlic - 1 pinch each), salt, vegetable oil.
Peel the potatoes and boil until tender in salted water.
In the meantime, peel the pear or apple, remove the core and cut into slices, and the onion into half rings. Fry in oil until soft, then add soy sauce and spices and simmer for another 2-3 minutes. Grind in a blender to a puree.
Grind the finished potatoes with a pusher and add pear and onion puree, mix. Serve as a side dish.
COTTAGE PIE WITH PEARS
Cottage cheese crumb: 50 g powdered sugar, 30 g ground nuts, 50 g melted butter, 100 g cottage cheese, 2-3 tbsp. spoons of flour.
Mix nuts, powder, cottage cheese and butter. Stir to make crumbs. Add flour.
Lubricate the pie dish with butter and sprinkle with sugar, lay out the pear slices (quantity - according to your desire). Sprinkle lemon juice on top. Put in the curd crumbs.
Bake in the oven at 190° for 30 minutes.
PEAR: PREPARATIONS FOR THE WINTER
JAM "KALEIDOSCOPE" It turns out beautiful, bright and very tasty.
Ingredients: 2 pears, 2 apples, T kg of plums, 0 lemons, 5 oranges, 0 g of grapes, 5 kg of sugar, water.
Cut the lemon and orange with the peel into half rings, discard the seeds, pour water, let it boil and pour the broth into a bowl. Peel the pears and apples from the core and cut into circles 5 mm thick. Fill with water, bring to a boil and turn off. Drain the water into a bowl.
Prepare the syrup. Pour 1 cup of decoction from apples with pears and from lemon with orange into a saucepan, add sugar and boil for 5 minutes. In the syrup, put apples and pears, lemon and orange, grapes, cut into halves (it will cook faster, and it is better to remove the seeds).
Then plum halves, pitted.
Simmer until the fruit is translucent and the jam thickens. Transfer to sterilized jars and store at room temperature.
PEAR JAM WITH GINGER
Beautiful, fragrant and spicy.
You will need: 1 kg of pears, 6 g of sugar, 800 g of fresh ginger, 30 lemon.
Grate the ginger on a fine grater. Cut the pear into large pieces. Transfer to a saucepan, add lemon juice and sugar. Stir and leave covered for 1 hour. Then bring to a boil and cook for 30 minutes. Transfer to sterilized jars and seal.
COMPOTE WITH PEARS AND VANILLIN
Vanilla leaves only a barely noticeable aroma, and canned pears turn out beautiful and very tasty.
For a 3 liter jar; 1 kg of pears, 5 g of sugar, a bag of vanilla sugar, 400 teaspoon of citric acid, 1 liters of water. If desired, you can add 2 cloves.
Cut the washed pears into halves, remove the core, put in a sterilized jar up to the shoulders. Bring water with sugar to a boil and pour over the pears. If there is not enough water, you can add boiling water. Let stand 5 min. Pour the syrup into a saucepan. boil and pour a second time. After 5 minutes, drain and boil again, adding citric acid and vanilla sugar. Let it boil for 1-2 minutes, pour over the pears for the third time and close with a sterilized lid. Flip. Wrap up and let it cool.
© Author: N. SAMOILENKO
Reference by topic: Growing pears in the suburbs - suitable varieties
UNWINTER-RESISTANT PEARS FOR MOSCOW REGION - VIDEO
© Author: N. TATARENKO, experienced gardener Moscow Region
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- Pashia pear or why does a pear have unusual leaves?
- Pear Lada (photo) - description of the care of the variety
- The best varieties of pears for the Middle lane - photo + name + description (Moscow region)
- Grusha in the Moscow Region - planting and care: TIPS BY SPECIALISTS (Part of 2)
- Super dwarf pear - cultivation and expert reviews
- Pear varieties "Moscow" and "Parizhanka" - my reviews and description
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- Grusha in the Moscow Region - planting and care: TIPS BY SPECIALISTS (Part of 1)
- If the pear has grown sour and tasteless, grafting will help
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Two years ago, a young Chizhovskaya pear tree grew as usual. But last year it suddenly gave very large growths up to 1,2-1,5 m, moreover, these shoots began to spiral around the tree. I'm confused, what happened?
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Most importantly, do not be afraid, nothing terrible happened. It is not a disease or a mutation. It's just that the excessive growth of the shoots and the process of the formation of annulus along their entire length, as is usually the case with a pear, made the shoots heavier, and they began to take such a strange position in the form of a spiral. In addition, sometimes in a pear, spiraling is associated with periodic changes in lighting conditions in the crown of a tree.
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How to get a good harvest of cherries and pears? I regularly feed, carry out protective measures. In the spring, the trees bloom profusely, and in the summer they have only a dozen fruits ...
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- If you have good agricultural practices (timely fertilize, water and fight pests and diseases), then the reason for poor fruit set is the lack of pollinators for plants of cultivated varieties. Cherries and pears of most varieties are self-fertile and do not set fruit when pollinated by their pollen. Plant other varieties near these trees, and if there is no space, graft other varieties into the crowns of the plants grown.
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I grew a pear. The fruits are beautiful and juicy, but for some reason they don’t taste like grass-on-grass! I tried to fertilize with potassium - there is no result. Maybe someone can send me the inoculation material for a guaranteed payment? I am a man of respectable age, so it is unlikely that I will have time to grow a new tree with sweet fruits from scratch. If you have any ideas how to solve this problem differently, I will be glad to any help!
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We planted an orchard on our property. Many fruit trees are already yielding, but one adult pear tree has never even bloomed! And the variety was chosen in the nursery zoned, and we take care of the garden as expected ...
Our neighbor, an experienced gardener, said that if a pear tree is more than 5 years old, and there is no flowering, then unfavorable factors are acting on it. Perhaps, in summer, watering is insufficient, the plant has enough strength to grow, but they no longer remain for flowering and fruiting. In the hot season, pears should be watered every week, 50 liters of water per adult tree.
You should not get carried away with nitrogen fertilizers, since an excess of nitrogen causes an increase in green mass, but not the laying of flower buds, in addition, the pear becomes vulnerable to diseases.
Regular pruning helps encourage flowering: removing upright or skeletal branches will ensure good airflow and more light. A pear tree needs at least 6 hours of sunlight every day. Perhaps it is blocked by a wall, a high fence or neighboring mature trees and there is not enough light.
If the groundwater level is below standard in the area, then the pear will not bloom until it grows a root 6-8 m long to reach the aquifer.
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I grew a pear. Fruits up to 300 g, beautiful. Late, reach after removal, very fragrant, juicy. But there is one big BUT. They absolutely do not taste like: grass grass - no acid, no sweetness. I tried to fertilize with potassium - the result is zero. Maybe there will be a kind soul and send me vaccination material for a fee?
Given my venerable age, it is unlikely that I will have time to grow a new pear with sweet fruits ...