ASAJU Early Asian pear. Crisp and juicy. Delicate skin.
DAISUI LI Another UC-Davis hybrid: Japanese Kikusui x Chinese Tse Li. Fruit large to very large, more pyriform than most Asian varieties. Skin light green, smooth; flesh white, crisp, juicy, sweet; aromatic. Excellent storage. Tree very vigorous. Not yet acquired.
HOSUI From Japanese breeding program, introduced in 1972; (Kikusui x Yakumo) x Yakumo. This is the the best-flavored of all the Asian pears! Sugar content usually 12 brix or higher but more tart in the North. It is an early season, russet type with a round globular shape and yellow to brownish-yellow skin, heavily russeted. It has a long storage life. The tree is vigorous, willowy and spreading. Good resistance to pear scab disease. Susceptible to fire blight. I always pick four at a time because three is not enough, and I can't stop eating them!
KOSUI From a Kikusui x Wase-Kozo cross, introduced in Japan in 1959. High quality. Medium size;skin mostly russetted, light green to yellow-bronze. Resistant to Alternaria black-spot and moderately resistant to pear scab. Moderately productive. Regarded by many as highest quality of Asian pears.
NIITAKA Large fruit, yellow and brown-russetted; coarse texture. Bland flavor. Fire blight susceptible.
NIJISSEIKI (20th CENTURY) A mid-season variety, with uniform size, and sweet, slightly tart, firm and very juicy flesh. It has a globular lopsided shape and yellow green color. Good storage: 4 to 5 months in the refrigerator. Semi-spur habit. This variety has performed well at Littletree Orchards. Quite susceptible to pear scab and fire blight. It has been our most consistent cropper of high quality fruit under very strenuous conditions
OLYMPIC (KOREAN GIANT) Very large, attractive fruit, orange with russet coat. Crisp, sweet and juicy. Excellent tolerance to fire blight. One of the more cold-hardy nashi. October ripening; good storage.
SHIN LI Hybrid between Japanese variety Kikusui and Tse Li, bred at University of California-Davis. Introduced in 1988, plant patent 6076. Fine-textured, crisp, juicy, sweet. Fruit light green. Goode storage. Resistant to fire blight. Early bloom. Not yet acquired.
SHINKO Seedling of Nijisseiki, selected in Japan. Introduced in 1941. Distinctive rich, sweet flavor. Fruit medium to large size. Attractive golden russet skin; firm, crisp flesh. Ripens mid-October in New York. Fine winter keeper. Very productive. Much less susceptible to fireblight than most asian pears. Relatively low chilling: about 500 chill units.
SHINSEIKI (NEW CENTURY) Nijiesiki x Chojuro; a Japanese selection introduced in 1945. An early season variety, with uniform size, globular lopsided shape and green to yellow-green color. The flesh is sweet, slightly tart, firm and juicy. Fruit hangs on the tree well; tree ripening is best. It has excellent storage life. Self-fertile, but more productive with a pollenizer. Fire blight susceptible. Relatively low chilling requirement: about 400 chill units.
SHINSUI Early-ripening nashi with outstanding flavor. Medium sized. Beautiful orange-yellow skin. Moderately susceptible to fire blight. Precocious and very productive at Geneva. Dad's favorite.
TSE LI Large, very sweet fruit; almost no acid; aromatic; should be stored for a while before eating -- not edible right off the tree. Typical pear shape. Excellent for storage. Complex hybrid of Pyrus ussuriensis x (P. bretschneideri). Blooms very early, so is especially susceptible to late spring frosts; Ya Li is appropriate pollenizer. Some fire blight tolerance; seems to be damaged less by insects than Japanese varieties.
YA LI A old Chinese variety of very good quality, ripening a month after 20th Century. Pyrus ussuriensis. Large fruit. Somewhat tolerant of fire blight (probably because of early bloom time). Vigorous grower. Blooms very early, so frost susceptible -- 4 or 5 days earlier than Japanese varieties. Low chilling: only about 200 chill units. Exceptionally attractive foliage, turning red in autumn.
YOINASHI A high quality new variety for the long September gap between Hosui and Shinko. Ripens mid to late September. Fruit is large, orange-brown, with a russeted finish. Flesh is crisp, richly aromatic, firm. Tree is upright and medium in vigor. Yoinashi is resistant to Pseudomonas and tolerant to fire blight.