The reason it excels is because of it's unusual texture and very high sugar and the fact that it ripens quite late making it superior for storage. Those fond of the butterscotch taste of some cultivars may be dissappointed however as most years this one lacks any discernable aroma, at least to my palate. However, I've never known a fan of Asian pears who didn't love this one when I've given them a sample.

I think all Asians run a bit tasteless these days though I used to be a big fan. Funny how tastes change as you age. Obviously if your other varieties appeal to you something weird's going on here. By tasteless do you mean no sugar?

I think part of the problem with Asian pears is they are so darn prolific once the trees mature and they are not long-term keepers like many apple varieties, even in refrigeration. I have 3 trees: Shinseiki, Nijiseiki, and Chojuro, and in late summer we usually haul 5 bushels or so over to the county shelter, where they seem very happy to get them. I can keep Asian pears for about a month in my spare refrigerator, and that's about it, whereas the late apple varieties will keep for 6 months. When you have such a glut of fruit of one type at the same time you tend to appreciate them less. I juiced them one year in my cider press, but the juice was so sweet it was like syrup and it lacked acidity.

In my orchard, Asian pears require little to no spray care, but I always thin them heavily at least 3 times and they become quite large and beautiful. I don't bag Asian pears in ziplocks as I do most of the apples. When dead ripe, Asian pears begin to attract the giant European hornet, which bores holes in them resulting in rot around the bore hole which spreads quickly. I lose about 1/3 of the fruit to these hornet pests, but could stop it if I picked a little earlier. Asian pears are quite good even before they are dead ripe, since they contain sooooo much sugar.

It is hard for me to distinguish much difference in the flavor of these varieties, although the Chojuro, which has a russeted skin, is said to have a butterscotch flavor. With a singleton tree, you may have some pollination issues (my problem is just the opposite - oversetting), but I am pretty sure these things will set fruit in the presence of a European pear. If you can get good fruit set on one fair-size tree that will be more than enough Asian pears, since, unlike apples, they will bear heavily every year.

Don Yellman, Great Falls, VA

Chojuro is my favorite Asian pear(so far) - the butterscotch undertone is a reality. Shinko(Singo) is good. Niitaka oversets, even for an Asian, and requires a LOT of thinning - unless you want pingpong-ball size fruits.
I'm hoping for fruit from the other half-dozen or so Asians in my orchard this year, barring another freeze disaster like we had in 2007.

The fruits can be enormous, well over a pound each, softball sized. Here in SE Michigan, they ripen around Oct 1st, but will hold on the tree generally into mid to late Oct. If I don't do any thinning, I get a range of sizes from golf-ball sized to softball sized, but all are edible.

They are extremely sweet, fragrant, and juicy, with a honey/caramel/butterscotch overtone, especially on the fruits from the top, sunny side of the tree. They are fragile, and some of them, unfortunately, do split while bein picked, especially if the weather has been cool and wet.

I also find them to be a reasonably good keeper -- we tie them up in small lots of about a dozen in plastic bags, and they keep this way in the fridge until Feb or March.

If we have too many, we dry or can the extras. I have also processed them into pear sauce and pie filling (they make a good pie, keeping their shape well when cooked).

The tree for me has been hardy and trouble free. It is somewhat alternate bearing, giving a light crop one year, followed by a heavy crop the next.

For me, the Asian pear variety which has been a dog is Ya Li -- it is prolific, but lacks any real flavor in my climate. I suspect in a climate with more heat units/cooling degree days, it would have better flavor.

Dave

Anyone in the Midlantic states (VA, PA, WV) have a source I contact?

Pure white texture and the most sweet pear that I have tasted. But storage is about a month and lose the taste after that.

Is your Olympic the yellow color and the skin is very fragile?