- Botanical name: Pyrus pyrifolia ‘Ooharabeni’
- Cold hardiness zones: 5-9
- Soil pH: 6.0-7.5
- Watering needs: Regular watering, especially important during the fruit development stage. Avoid waterlogging.
- Food forest layer: Canopy layer
- Which parts of the plant are eaten as food: Fruit
- Blooming Season: Early to mid-spring
- Harvest season/regularity: Late summer to early fall
- Fruiting age: Begins to bear fruit at 3-5 years after planting
- Age of maturity (full size and peak fruiting): 6-10 years
- Average mature yield: Varies widely depending on conditions and care; mature trees can produce several bushels.
- Pollination for Fruit: Requires cross-pollination with another variety of Asian pear or European pear for best fruit production.
- Size at maturity: 12-18 feet tall and wide, depending on rootstock and pruning.
- Sun needs: Full sun
- Preferred habitat: Well-drained, fertile soil in a location that receives full sun.
- Growth rate (vigor): Medium to fast
- Natural reproductive rate (and methods): Propagated mainly by grafting; seeds can vary significantly from the parent plant.
- Propagation method: Grafting onto rootstock for desired traits; rootstock choice affects tree size, cold hardiness, and disease resistance.
- Average life span: Can live and produce fruit for several decades with proper care.
- Good companion plants: Other pear varieties for cross-pollination, strawberries, marigolds, and garlic to deter pests.
- Plant family: Rosaceae
- Taproot: No, it has a fibrous root system.
- Predators: Susceptible to pests like aphids, pear psylla, and diseases such as fire blight and pear scab.
- Other common problems/solutions: Implement integrated pest management practices; proper spacing and pruning improve air circulation and reduce disease risk.
- Notes:
- Ecological functions/uses: Provides food for pollinators during blooming; the tree can offer shade and wind protection.
- Food uses: Fresh eating, salads, baking, canning, and desserts.
- Food Flavor/Taste: Ooharabeni Asian pears are known for their juicy, crisp texture with a sweet and slightly tart flavor.
- Cautions: Be cautious of over-fertilization which can lead to lush growth at the expense of fruit production.
Sources: Generally compiled from reputable horticultural and agricultural extension resources.
Propagating Ooharabeni Asian Pear
Propagating Pyrus pyrifolia ‘Ooharabeni’, like most fruit trees, involves several methods, each with its own set of steps and considerations. Here are the primary ways to propagate this Asian pear variety:
1. Grafting:
Grafting is the most common method for propagating Asian pears, including ‘Ooharabeni’. This technique involves joining a scion (a piece of a branch from the desired variety) to a rootstock (the roots and lower trunk of another plant) to combine the best traits of both, such as disease resistance and desired fruit characteristics.
- Scion Selection: Choose healthy, disease-free scion wood from a mature ‘Ooharabeni’ tree. This is typically done in late winter when the tree is dormant.
- Rootstock Choice: Select a rootstock that matches your desired tree size, soil adaptability, and resistance to pests and diseases. Common rootstocks for Asian pears include Pyrus betulaefolia for larger trees and Pyrus calleryana for dwarf varieties.
- Grafting Technique: Use a grafting technique suitable for your skill level and the situation, such as whip and tongue grafting or cleft grafting, usually performed in late winter or early spring before bud break.
2. Budding:
Budding, a type of grafting, involves inserting a single bud from the ‘Ooharabeni’ pear into the bark of the rootstock. This method is often used in summer when the rootstock’s bark slips easily.
- Bud Selection: Select a healthy bud from the current year’s growth.
- Preparation: Make a T-shaped cut in the rootstock’s bark and insert the bud underneath the bark flaps.
- Aftercare: Wrap the bud with budding tape to keep it in place and protected until it has healed and begins to grow, usually the following spring.
3. Air Layering (Less Common):
Air layering can be used but is less common for pears. It involves wounding a branch, applying rooting hormone, and then wrapping it with moist sphagnum moss and plastic to encourage roots to form. This method is generally more experimental and less efficient for fruit tree propagation.
Care After Propagation:
Regardless of the method used, care for the newly propagated plants involves:
- Watering: Keep the soil consistently moist but not waterlogged.
- Feeding: Fertilize with a balanced fertilizer according to package directions, being careful not to over-fertilize.
- Pruning: Prune to encourage a strong structure and remove any diseased or damaged wood.
- Disease and Pest Management: Monitor for pests and diseases and manage them promptly to ensure the health of the young trees.
Grafting and budding are the most efficient and commonly used methods for propagating ‘Ooharabeni’ Asian pears, as they preserve the characteristics of the variety. It’s important to practice and learn from each attempt, as success rates can improve significantly with experience.
Recipes
Asian Pear and Walnut Salad
Ingredients:
- 2 Asian pears, thinly sliced
- 1/4 cup walnuts, toasted and roughly chopped
- 2 cups mixed salad greens (such as arugula, spinach, and watercress)
- 1/4 cup crumbled feta or goat cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey (adjust to taste)
- Salt and freshly ground black pepper to taste
Instructions:
- Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper. Adjust the seasoning according to taste.
- Combine the Salad: In a large salad bowl, gently toss the mixed greens with the sliced Asian pears and half of the dressing. Ensure the pear slices are well distributed throughout the greens.
- Add the Toppings: Sprinkle the toasted walnuts and crumbled cheese over the top of the salad.
- Final Touch: Drizzle the remaining dressing over the salad and give it a final, gentle toss to ensure everything is lightly coated.
- Serve: This salad is best served immediately, while the greens are fresh, and the pears are crisp.
Asian Pear and Pork Stir-Fry
Ingredients:
- 1 lb (450g) pork tenderloin, thinly sliced
- 2 Asian pears, cored and thinly sliced
- 2 tablespoons vegetable oil
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch, dissolved in 2 tablespoons water
- Salt and pepper to taste
- Green onions, sliced for garnish
- Toasted sesame seeds, for garnish
Instructions:
- Marinate the Pork: In a bowl, season the sliced pork with salt and pepper, and add 1 tablespoon of soy sauce. Let it marinate for at least 15 minutes.
- Cook the Pork: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the pork in batches, stirring frequently, until cooked through. Remove pork from the skillet and set aside.
- Stir-Fry Vegetables: In the same skillet, add the remaining vegetable oil. Stir-fry the garlic, red and green bell peppers until they start to soften.
- Combine Ingredients: Add the sliced Asian pears to the skillet, cooking for another minute before returning the pork to the pan.
- Sauce: Mix the remaining soy sauce, oyster sauce, and sesame oil together and pour over the stir-fry. Add the cornstarch slurry to thicken the sauce. Stir everything together and cook for another 2-3 minutes until the sauce has thickened and coats the ingredients.
- Garnish and Serve: Sprinkle with sliced green onions and toasted sesame seeds before serving. This dish is best served hot, alongside rice or noodles.
Bottled Unsweetened Asian Pears
Ingredients:
- ‘Ooharabeni’ Asian pears, as many as you’d like to preserve
- Water
- Lemon juice (optional, to preserve color)
Equipment:
- Glass canning jars with lids and bands
- Large pot or canner
- Jar lifter or tongs
Instructions:
- Prepare the Pears: Wash the pears thoroughly. If you decide to peel them, do so now. Otherwise, leave the skins on. Core the pears and cut them into halves or slices, depending on your preference.
- Prevent Browning: To keep the pears from browning, you can place the sliced pears in a mixture of 1 teaspoon of lemon juice to 1 quart of water.
- Prepare Jars: Sterilize your jars and lids by boiling them in a large pot of water for at least 10 minutes. Keep them hot until ready to use.
- Cook the Pears: Place the prepared pears in a large pot and add enough water to cover them. Bring to a boil, then reduce the heat and simmer for 5 minutes. This step is optional but helps to pack the pears more tightly and ensures they are heated through, which can improve the preservation process.
- Fill the Jars: Using a slotted spoon, pack the hot pears into the sterilized jars, leaving about 1/2 inch of headspace. If you have used lemon juice to prevent browning, you can discard that water. Fill the jar with fresh boiling water, leaving 1/2 inch of headspace. Remove air bubbles by gently tapping the jar or using a non-metallic spatula.
- Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to remove any food residue. Place the sterilized lids on the jars and screw on the bands until fingertip tight.
- Process the Jars: Place the jars in a canner or large pot of boiling water, ensuring they are completely covered with water. Boil for 20 minutes (adjust the time based on altitude). After processing, turn off the heat and let the jars sit in the water for 5 minutes before removing them.
- Cool and Store: Remove the jars using a jar lifter and place them on a towel or cooling rack, making sure they do not touch each other. Let them cool undisturbed for 12-24 hours. Check the seals, then label and store in a cool, dark place.
