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Tsu Li and Tyson Pears


For the home landscape gardeners can choose from so many kinds of fruit plants. These range from strawberries and rhubarb to fruit trees. When it comes to fruit trees nothing beats the pears. When enough garden space is available the pears are very worthwhile. Here are profiles of Tsu Li Asian pear and the Tyson pear, both of which are highly recommended.


Tsu Li Asian pear

This is available as a dwarf tree. It has a very low chill requirement of 300 hours. For that reason it is highly suitable for the South. This Chinese variety has some resistance to leaf diseases and fire blight.

The strong growing trees are upright. The tree bears the largest crops in areas with long hot summers. This is an heirloom Chinese variety. The one sold in the U.S. as Tsu Li is different than the Tsu Li grown in China.

This is unique for an Asian variety because the fruits look much like the European pears. Quite large, the fruit is rather long. The thick skin can be greenish-yellow, yellow, or pale green. This can have some russeting. It ripens in July and August. It is considered to have about the best flavor among the Asian pears. The flesh is very juicy and aromatic. The flavor is sweet with a mild tartness. The texture is crisp just like most Asian pears. These pears store well. For the best flavor, store before eating.


Tyson Pear

Also known as the summer Seckel, this American variety has good hardiness to about -40 degrees Fahrenheit. It has been around since about 1794. It originated in Jenkintown, Pennsylvania.

The strong growing tree is large, and bears very generous crops every year. These medium sized, premium quality fruits ripen early. They turn bright yellow when ripe and have a red blush. These are pear shaped to round or conical with unequal sides. They donít store very well.

These pears are great for eating fresh. The very juicy flesh is very sweet. Melting and tender, it has an excellent flavor. The flesh has yellow tinges.

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Content copyright © 2014 by Connie Krochmal. All rights reserved.
This content was written by Connie Krochmal. If you wish to use this content in any manner, you need written permission. Contact Connie Krochmal for details.

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