Bountiful Figs

‘Shinsui’ (Japanese for 'flood') (it's pear fruit is the 'Asian pear type')(This cultivar is also known as 'PI 352636').

The quality of it's fruit is '7 out of 9'.

This cultivars name in Japanese '浸水' = translates to the word 'flood, this cultivar is very juicy'.

'Shinsui' has become a popular cultivar in New Zealand, Italy, and California.

This cultivar was one of the curator's top 18 choices, curator Joseph Postman.

It's Early-mid season fruit starts to ripen sometime between mid-July to late-August, depending on area, and depending on the weather. It's fruit ripens before the 'Shinseiki, the 'Hosui', and the 'Drippin Honey' Asian pear varieties do, yet after the '20th Century', and after the 'Ichiban Nashi' Asian pear varieties do. The fruit ripens around the same time as 'Bartlett'. This cultivar is partly Self-pollinating/self-fertile.

It's production is high production. 2 to 3 years to first fruit (precocious). It's excellent tasting green fleshed fruit are rich, very sweet, crispy, not so crunchy, very juicy, more juicy than crunchy when well ripened, and when ripe on the tree it's fruit are intensely aromatic'. It's fruit are small to medium in size, they are round somewhat-flattened in shape with up to 15% sugar, and with a Brix of about 15.9°x. It's fruit does oxidize after cut the, level of oxidization is '4 out of 9'. The texture of it's flesh is a '7 out of 9'. It's skin is an attractive orange and yellow russet, sometimes a brown and yellow russet.

'Shinsui' is one of the most early ripening Asian pear varieties, as well as, one of the sweetest Asian pear varieties around, the flavor of it's fruit has been described as pear honey. It's fruit has a finer texture than the average Asian pears. It's split resistant fruit has excellent eating quality, and a flesh that is not as firm as other Asian pears. Since the fruit of 'Shinsui' are softer, are sweeter, and produce earlier in the season than the average asian pears, they make an easy and a very tempting target for birds, for squirrels, for wasps, for bees, and for ants.

Champlain Orchards in 'Shoreham, Vermont' grows Shinsui, someone with 'Champlain Orchards' posted on instagram this "Shinsui are bursting with vanilla-whiskey flavors and excellent in pie".

The complex flavor of the fruit of this cultivar has also been said to have a strong 'butterscotch' flavor, and a citrus like flavor'. It's fruit is said to have a flavor somewhat like the fruit of 'Hosui', and somewhat like the fruit of 'Chojuro', the fruit of this cultivar is less firm than the fruit of many other Asian pear cultivars!

Number of grit stone cells is 2 out of 9, size of grit stone cells are small. Amount of russeting is 9 out of 9, it russets all over. Fruit skin lenticels quantity '7 out of 9', fruit skin lenticel size '5 out of 9', highly 'Core Breakdown resistant'.

'Shinsui' is very fruit drop resistant, so you should thin down the fruit, to prevent it's branches from breaking by the weight, and to make the fruit bigger.

The Upright-spreading vigorous tree, it's thin stiff brittle branches snap easily, it is a sparsely branched tree with broad round oval leaves. It's bloom Density is '8 out of 9'. This cultivar has a strong resistance to 'leaf scab disease', a strong resistance to 'rust disease', a strong resistance to 'pseudomonas', a strong resistance to 'blister mites', a moderate resistance to 'Fabraea Leafspot Disease', a moderate resistance to 'fruit scab', a moderate resistance to 'black spot disease (Altenaria)'. A fire-blight tolerant Asian pear cultivar that is moderately susceptible to fire blight. It's fruit is susceptible to blue mold disease (a disease that decays pear and apple fruit during fruit storage), it gets this disease easily because it's fruits are delicate, and they bruise easily, handle them carefully, damaged fruit should be eaten soon and not stored. It's fruit are not long keeping, yet it's fruit if undamaged may keep up to six weeks.

'Shinsui' is a cross between Kikusui and Kimizukawase, it was a result of a breeding project that began in Yatabe, Japan. in the 1940s 'the cross was done in 1947', the cultivar was selected in 1956. It was registered under the name 'Nashi Norin 4' in 1965. The cultivar was released/introduced in 1967 by M. Kajiura, K. Kanato, Y. Machida and I. Kozaki at the Horticultural Research Station, Yatabe, Japan. ‘Shinsui’ is a superior replacement for Ishiiwase.

Good for USDA Hardiness zones: 4b-9. It's a cold hardy cultivar of Pyrus pyrifolia, it does better up north in cooler summer areas such as Pennsylvania, than some other Asian pears do.

Estimated Chilling Requirement: 400 hours below 45°F.