Florida Pie Pear

This species hybrid complex is considered a mix of Callery and Asian pear that has become naturalized over parts of Florida where it has woven itself into culture.  The tart pears benefit from  a series of frosts where the astringency is lost. Its use for pies has become a tradition in some households in Florida where the use of sugar and cooking mellows the flavor like a raisin pie but with pears. The pears are cooked and pushed through a colander and then blended to make a rich pear flavor. As small as these pears are, the flavor is remarkably good. Ripens in November in Michigan.

We got our seed from an elderly  woman from northern Florida who loved to collect the fruits every year and  make a pie pear during the holidays. She sent me the fruit which sent a beautiful aroma throughout the post office according to the postal clerk who handed me the rather leaky package wrapped in plastic. When I  first planted the seedlings on my farm, I did not think they would make it. I mean they are from Florida after all. But to my surprise they not only survived but were quite vigorous.  This species really needs to be identified more closely as it appears to be a very ''even' seed strain with little variation.  I am wondering if it is a separate species altogether and is possibly a native American pear. Genetic testing would be a good idea especially if it becomes a target for the misguided philosophy of modern conservation. The Florida pie pear is a valuable genetic resource.

To germinate the seed:  Add seeds to a lightly moist media and distribute evenly in a zip lock bag. Store in your refrigerator for 90-12 days. Some seeds will begin sprouting in the bag in the fridge. Take those out and plant in pots. After 90 days, put the bag at room temperature and you can pick out the sprouted seeds and put in pots or plant the seeds in a good garden soil covering the seeds with 1/8 inch of soil.