28 August 2015 Bartlett Pear Ripening

Durgan · August 28, 2015

http://www.durgan.org/2015/August%20...Ripening/HTML/ 28 August 2015 Bartlett Pear Ripening
Pears,Bartlett, picked your own, from the Niagara Peninsula today for 25 dollars.
The pears in this picture are all “green,” even the two in the third quadrant, which got a “suntan” so it has a rosy spot.The pears are all hard.
Fruit produces a natural ethylene gas, which causes it to ripen. The riper it gets, the more gas it gives off, which will cause the other fruit around it to ripen too.So to ripen pears, you should enclose them so this gas will be trapped around the fruit.I place a thick towel over the basket and put the bushel in a relatively cool place in the house.To tell if they are ripe, just gently press with a finger near the stem, on the pear’s “shoulder.” A ripe pear will give a little. Check daily since pears can over ripen quickly.
http://www.mynewoldschool.com/2009/0...ipening-pears/ Article

Durgan · August 30, 2015

Here’s what you need to do to ripen your pears:

Leave firm, unripe pears at room temperature so that they can ripen.
Check the Neck for Ripeness daily, by applying gentle pressure to the neck, or stem end, of the pear with your thumb. If it yields to pressure, then it’s ripe and ready to eat!
Once the pear is ripe, it can be refrigerated to slow the ripening process and saved for use up to five days later.

http://usapears.org/pear-ripening-and-handling/

Hellmanns · September 1, 2015

My pears are nearing peak maturity a little late this year. But, with this variety I like to let them get a little past maturity for more flavorful fruit.

Tormato · September 1, 2015

My Ambrosia is producing in abundance for the first time, this year. I expected ripening in September, but it came early. Also, when ripe there is basically no give to the flesh, compared to other varieties I've tried.

Tormato · September 3, 2015

I've never met a Bartlett pear that I considered sweet. Bosc, Comice, D'Anjou, Seckel, Ambrosia, Forelle, and many many more, those are sweet pears, to me.

Starlight · September 3, 2015

Looking at all those ripening pears makes me want to try and make some more Pear Butter Jelly. Good stuff.

I miss pears. I don't know what kind they grow down here, but they sure are not like the ones we had home up North. These down here you could do some serious damage if you get hit with one.

Hellmanns · September 3, 2015

Quote:

Originally Posted by Tormato

I've never met a Bartlett pear that I considered sweet. Bosc, Comice, D'Anjou, Seckel, Ambrosia, Forelle, and many many more, those are sweet pears, to me.

I don't know what variety I have as I found the original old tree on an old abandoned home place years ago. I tasted the fruit pilling up under the tree and declared it to be the best juiciest fruit of any kind I had ever tasted! I went back the following spring and got a scion and grafted me a tree. After that tree now 30+ years old came into production, I liked it so well I grafted 3 more. One year the juice was 17 brix, and I just know I've had sweeter since!

Tormato · September 4, 2015

Any chance you can graft a few more?

Labradors2 · September 4, 2015

Thanks for the info Durgan. I would like my pears to ripen on the tree, but if I leave them for too long, the raccoons will eat them ALL!!!!

Linda

August 28, 2015	#1
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	28 August 2015 Bartlett Pear Ripening http://www.durgan.org/2015/August%20...Ripening/HTML/ 28 August 2015 Bartlett Pear Ripening Pears,Bartlett, picked your own, from the Niagara Peninsula today for 25 dollars. The pears in this picture are all “green,” even the two in the third quadrant, which got a “suntan” so it has a rosy spot.The pears are all hard. Fruit produces a natural ethylene gas, which causes it to ripen. The riper it gets, the more gas it gives off, which will cause the other fruit around it to ripen too.So to ripen pears, you should enclose them so this gas will be trapped around the fruit.I place a thick towel over the basket and put the bushel in a relatively cool place in the house.To tell if they are ripe, just gently press with a finger near the stem, on the pear’s “shoulder.” A ripe pear will give a little. Check daily since pears can over ripen quickly. http://www.mynewoldschool.com/2009/0...ipening-pears/ Article

August 30, 2015	#2
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	Here’s what you need to do to ripen your pears: Leave firm, unripe pears at room temperature so that they can ripen. Check the Neck for Ripeness daily, by applying gentle pressure to the neck, or stem end, of the pear with your thumb. If it yields to pressure, then it’s ripe and ready to eat! Once the pear is ripe, it can be refrigerated to slow the ripening process and saved for use up to five days later. http://usapears.org/pear-ripening-and-handling/

September 1, 2015	#3
Hellmanns Tomatovillian™ Join Date: Jul 2014 Location: kentucky Posts: 1,116	My pears are nearing peak maturity a little late this year. But, with this variety I like to let them get a little past maturity for more flavorful fruit.

September 1, 2015	#4
Tormato Tomatovillian™ Join Date: Feb 2006 Location: MA Posts: 4,971	My Ambrosia is producing in abundance for the first time, this year. I expected ripening in September, but it came early. Also, when ripe there is basically no give to the flesh, compared to other varieties I've tried.

September 3, 2015	#5
Tormato Tomatovillian™ Join Date: Feb 2006 Location: MA Posts: 4,971	I've never met a Bartlett pear that I considered sweet. Bosc, Comice, D'Anjou, Seckel, Ambrosia, Forelle, and many many more, those are sweet pears, to me.

September 3, 2015	#6
Starlight Tomatovillian™ Join Date: Jan 2015 Location: AL Posts: 1,993	Looking at all those ripening pears makes me want to try and make some more Pear Butter Jelly. Good stuff. I miss pears. I don't know what kind they grow down here, but they sure are not like the ones we had home up North. These down here you could do some serious damage if you get hit with one.

September 4, 2015	#8
Tormato Tomatovillian™ Join Date: Feb 2006 Location: MA Posts: 4,971	Any chance you can graft a few more?

September 4, 2015	#9
Labradors2 Tomatovillian™ Join Date: Jul 2013 Location: Ontario Posts: 3,895	Thanks for the info Durgan. I would like my pears to ripen on the tree, but if I leave them for too long, the raccoons will eat them ALL!!!! Linda