Althorp Crasanne Pear
Pear
Althorp Crasanne Pear
Origin and History
This variety first appeared in 1830, achieving prominence through cultivation at Althorp and subsequent evaluation by leading pomologists of the era. By 1836, Mr. Thompson, superintendent of the Royal Horticultural Society's garden, reported that the Althorp Crasanne would "bear competition with the first of the introduced varieties" and ranked it among the very best pears. Mr. Knight, writing in 1836, notes that "the original tree has borne well in all the last six years, and I believe it to be greatly more hardy than any of the Belgic varieties, and not less hardy than the Swan's Egg."
Fruit Description
The Althorp Crasanne closely resembles the Crasanne in overall appearance and skin characteristics, but distinguishes itself through superior flesh quality—less gritty and perfectly melting while retaining the richness of its parent type.
Fruit form and characteristics vary notably depending on growing method:
Wall-Grown Specimens:
- Form: Very large, obovate
- Eye: A moderately deep depression; segments of the calyx somewhat collapsing
- Stalk: Usually less than an inch and a half in length, sometimes considerably shorter; noticeably thicker than that of the Crasanne
- Skin: Yellowish green with a faint brownish blush next the sun; some russet near the stalk
- Flesh: White, melting, and buttery, with very little grit; rich and excellent flavor, though not equal to those from standards in point of high flavour
Standard-Grown Specimens:
- Form: Large, roundish-obovate
- Eye: In a tolerably even-formed hollow, open; segments of the calyx forming tubercles, inclining to collapse
- Stalk: Only half an inch to an inch in length—much shorter than in the Crasanne (which bears a stalk one and a half to two inches long)
- Skin: Greenish brown interspersed with russet-grey, not unlike the Crasanne in colour
- Flesh: Buttery, rich, and very high flavoured
Flavor and Character
The distinguishing characteristic of this variety is its rose-water flavour, which "will please where musk offends"—offering an alternative to the Crasanne's musky character. The flesh combines the richness of the Crasanne with markedly less grittiness, achieving a perfectly melting texture. The 1885 editor remarks: "As a dessert pear, the Althorp Crasanne is, to my taste, the best."
Season
End of October and November.
Uses
Dessert pear of the first rank.
Hardiness and Cultivation
The Althorp Crasanne is noted as "greatly more hardy than any of the Belgic varieties, and not less hardy than the Swan's Egg," making it a reliable choice for English gardens where continental pear varieties may prove tender. The variety fully equalled the Crasanne in size and approaches it in its globular shape.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)Althorp Crasanne Pear—(with Coloured Figure in Vol. II. 2nd Series. p. 119.)
This has much the appearance of the Crasanne. The Skin is of the same colour and texture ; the flesh is less gritty, and the flavour good. The best description that can be given of it is, that it possesses all the richness of the Crasanne, with less grittiness, being perfectly melting. Season November.
Mr. Thompson, superintendent of the Royal Horticultural Society's garden, writing again of this Pear in 1836, (Trans. Hort. Soc. Vol. II, 2nd Series, p. 119) after it had been grown to greater perfection, says the Althorp Crasanne will bear competition with the first of the introduced varieties, and says it is one of the very best Pears. Specimens grown on a wall, he says, are very large and obovate ; the eye is a moderately deep depression with the segments of the calyx somewhat collapsing; the stalk usually less than an inch and a half in length, or sometimes considerably shorter, thicker than that of the Crasanne. The skin was yellowish green with a faint brownish blush next the sun, and some russet near the stalk. The flesh was white, melting, and buttery, with very little grit, rich and excellent, but not equal to those from standards in point of high flavour. From a standard the fruit was large, roundish-obovate, the eye was in a tolerably even-formed hollow, and open, with the segments of the calyx forming tubercles, inclining to collapse. The skin was greenish brown, interspersed with a russet-grey, not unlike the Crasanne in colour ; but the stalk differs much being only half an inch, or an inch in length, whereas in the Crasanne it is one and a half, or two inches long. The flesh is buttery, rich, and very high flavoured. Season the end of October and November.
Remarks.— This variety first appeared in 1830, and fully equalled the Crasanne in size. It approaches it also in its globular shape. As a dessert pear, the Althorp Crasanne is, to my taste, the best; and its rose-water flavour will please where musk offends. Writing in 1836 Mr. Knight adds, "the original tree has borne well in all the last six years, and I believe it to be greatly more hardy than any of the Belgic varieties, and not less hardy than the Swan's Egg."