Plant Profile: Nectarine

Nectarine:

            General info: Nectarines (Prunus persica) are basically a non-fuzzy peach. They are considered a relatively new fruit, although they have been around for at least 2,000 years. The fruit is brightly colored, sweet and fragrant.

            Nectarines can be divided into two categories according to their type of flesh: melting and non-melting. Melting varieties soften as they ripen, and are very juicy. Non-melting varieties stay firm even while ripening. They can also be divided according to how the flesh separates from the pit. Freestone nectarines separate easily from the pit, while clingstone peaches “cling” to the pit.

           

            Landscape uses: Small specimen tree; mixed border.

           

            Ornamental qualities: Showy pink blossoms in spring; long, arching leaves all summer long.

            Planting: Plant in full sun and well drained soil. Early morning sun is important to help dry the leaves and reduce the chance of disease. If necessary, cut off any broken or mutilated roots, otherwise keep root pruning to a minimum. Plant the same depth as grown in the nursery. When the hole is half filled, firm the soil with your feet before filling the rest of the way. Pack the soil firmly. Do not leave a depression around the tree. Water well after planting to help eliminate air pockets.

           

            Pruning: Nectarines need to be pruned into a vase shaped tree with an open center to promote good air circulation and to let sunlight in. This helps reduce the chance for disease, and makes it easier to harvest the fruit. Pruning should be done during mid-February.

First remove dead, diseased, broken, and low hanging limbs. Do not allow the tree to form a dominant central leader. Prune out any crossing braches growing back towards the center, and any vigorous, upright shoots that developed from the inside of the main branches. You can think of the tree being pruned to look like your hand with your palm facing up, cupped, and fingers spread. Pruning may also be done in the summer after fruit harvest.

            Approximately 4 weeks after bloom, thin out the peaches so there is about 6” between each fruit. Removal of excess fruit is necessary to ensure proper ripening and to reduce limb breakage.

           

            Fertilizing/Watering: Fertilize in spring and again in summer. Do not let fertilizer accumulate around the trunk.

Varieties:

            Sunmist: Delicious, sweet, white flesh. Self-pollinating. Melting flesh. Semi-freestone.

            Sunhome: Yellow flesh. Beautiful dark red foliage and ornamental pink blooms in early spring. Self-pollinating. Melting flesh. Semi-freestone.

            Sunraycer: Yellow flesh. Excellent flavor. Good disease resistance. Self-pollinating. Melting flesh. Semi-freestone.

Plant Profile: Pear

Pear:

            General info: Many pears (Pyrus) are self-pollinating, but may produce better if cross pollinated. Plant at least two varieties for cross-pollination. Pear trees typically reach 15-30’ tall and 10-20’ wide. Pears are best and last the longest when they are picked just before they are ripe, and are then allowed to finish ripening off the tree. Pears are one of the most tolerant fruit trees of differing soil and other conditions.

            Landscape uses: Small specimen or shade tree; can be trained as an espalier.

            Ornamental qualities: Showy white blossoms in spring; attractive glossy leaves turn colors in fall.

           

            Planting: Plant in full sun, including early morning sun if possible. (Early morning sun dries the dew from the leaves, reducing the chance for disease.) Plant in well drained soil.

           

            Pruning: Pears tend to grow upward and need early pruning and training to ensure a strong tree. Trim off any branches closer than 18” to the ground, and thin out any crossing, diseased or broken branches and vigorous upright sprouts from the branches. Lower limbs can be tied down to 45 degree angles to help open up the canopy. NOTE: Remove diseased branches as soon as they appear by cutting at least 6 in. below the diseased area. Sterilize your pruning tool after each cut. (Rubbing alcohol or a 1:9 bleach/water mixture works well.) Dispose of or burn the diseased limbs.

           

            Fertilizing/Watering: Fertilize annually in early spring, and again after the fruit has ripened. Supplement water during periods of drought.

Varieties:

            Ayers: High quality pear for the south. Medium size yellow fruit with red blush. Very sweet flavor, no grit. Excellent for fresh eating. Ripens mid-Aug. Needs pollinator. Chill hours: 500-700

            Hood: Yellow-green pear, soft flesh and a sweet, pineapply flavor similar to an Asian pear. Not grainy or bitter. Excellent for fresh eating, drying or pies. High resistance to fire blight. Early bloom. Ripens in July. Need pollinator. Chill hours: 150

            Keiffer: Most widely grown pear of the South. Popular with deer hunters. Large golden colored fruit with a crimson blush. Crisp, juicy white flesh with a coarse texture. Excellent for canning and baking. Pick the fruit and store in a cool place, will sweeten over time as it ripens. Vigorous and very hardy. Ripens Sept.-Nov. Self-pollinating. Chill hours: 350-400

            Moonglow: Medium to large, yellow fruit with a pink blush. Soft texture, sweet taste, no grit. Good fresh or for canning. Ripens August-September. Needs pollinator. Chill hours: 700, 500+

            Orient: Firm yellow fruit with smooth, juicy, sweet flesh. Good for cooking and canning with a mild sweet flavor. Fire blight resistant. Medium to late bloom. Ripens in August. Best with pollinator. Chill hours: 350-400

            Pineapple: Bears heavy crops of large, tart pineapple-like flavored fruit. Good for cooking, canning or fresh eating. Bears at an early age. Fire blight resistant. Ripens in August. Self-pollinating, but produces better with pollinator. Chill hours: 150-250

           

            Shinko: Most fire blight resistant of the Asian pears. Medium to large fruit. Excellent, rich, sweet flavor. Brownish-green pear ripens mid-August through mid-September. Stores well through January.

            Shinseiki: Asian Pear, with crisp, white, crunchy flesh and tasty, mild, sweet flavor. Round, medium sized golden fruit. Best when ripened on the tree. Keeps well under refrigeration after harvest. Originally developed in Japan. Ripens in late July, to mid August. Stores extremely well until March. Bears fruit at a young age. Some resistance to fire blight. Needs pollinator. Chill hours: 400, 350-450