Alphonse Karr

Alphonse Karr

Origin / History

The two primary sources give conflicting accounts of this variety's origin. Downing (1900) states that Alphonse Karr originated with M. Louis Berckmans. Hedrick (1921), citing Leroy's Dictionnaire de Pomologie (1:102, fig., 1867) and Mas's Pom. Gen. (3:187, fig. 190, 1878), states instead that the variety was raised in the seed beds of Major Esperen, was dated 1849, and in 1853 was included among the trees of the Society Van Mons.

Tree

Vigorous. Young wood dull olive. No further tree description provided by either source.

Fruit

Size and Form: Downing describes the fruit as medium in size, obovate obtuse pyriform. Hedrick describes it as above medium, pyriform-obtuse, and depressed at the base.

Stem: Not described in source.

Cavity: Not described in source.

Calyx: Not described in source, though Hedrick notes a fawn staining around the calyx.

Basin: Not described in source.

Skin: Golden yellow. Downing describes the surface as netted, marbled, and dotted with russet. Hedrick describes it as dotted and veined with fawn, with the same fawn tint staining the skin around the stem and calyx.

Flesh and Flavor: Both sources agree the flesh is whitish and melting. Downing characterizes it as fine, juicy, slightly vinous, and sweet. Hedrick characterizes it as very fine, very melting, free from grittiness, juicy, fresh, sugary, acidulous, and delicately perfumed. Hedrick rates the variety first in quality.

Core / Seeds: Not described in source.

Season

November and December (both sources agree).

Uses

Not described in source.

Subtypes / Variants

Not described in source.

Other

Hedrick's bibliographic references: Leroy, Dict. Pom. 1:102, fig. 1867; Mas, Pom. Gen. 3:187, fig. 190, 1878.